The Chiomento family have been making cheese since 1887, bolstered by various production facilities in the Asiago plateau, an area spanning seven municipalities scattered throughout the Vicenza Alps (and long known for its cattle breeding and dairy production). Their Asiago site has been dedicated to cured meats for some years now (bacon, coppa, salami, hams) with a particular mention for their speck, available in several variations (their cubed speck is quite convenient). Products are also sold online.
