In the heart of Ciociaria, Salerman produces excellent charcuterie and local specialities thanks to their long experience and a favorable climate. Since 1958, following methods passed down from father to son, the Mancini family have worked as artisans, transforming Italian pork into flavorful tronchetti, porchetta and prosciutto according to local tradition and time-honored agricultural methods. They also produce salamis, guanciale, pancetta, capocollo, nocette rump steak and head cheese.
