For 50 years, the tradition of speck and mountain cured meats has been carried on with art and passion by the Felicetti Family of Moena.
It is an institution in Moena. The plant is located at the entrance to the village with an adjoining point of sale. This is where Felicetti sausages are prepared and cured. On the tables of the mountain people you can never miss speck, salami, sausage or salted meat. They are foods that date back to the peasant tradition, when meat was a luxury product and as such we tried to make it last as long as possible. How? Following a simple and precise procedure: brine, beech wood smoking and air curing.
The recipes are jealously guarded and handed down from father to son. Thus were born their products that contain the secrets, perfumes, flavors and knowledge of an art that the Felicetti Family has been carrying out for half a century. Everything starts with a careful selection of the best pork meats, followed by processing with artisanal methods - without dyes, flavour enhancers, gluten and lactose - and scrupulous control over each process, up to packaging.
What to buy? The choice is wide: speck, in the "farmer's" or cured versions 4/5/6 months, cooked; salted lard flavored with alpine herbs; salted meat; bresaola; bacon; game salami; sausage; shank, yoke and smoked tips. You can also buy them online and take inspiration from some recipes.
