Cold cuts and sausages industry

Contacts

Salt for the conservation of cured meats

Cured meats are one of the many gastronomic excellence of Italy, which boasts a very wide range in each of its regions. Raw ham, smoked ham, speck, cooked ham, salami, sausages and all that our varied country can offer in the field of cured meats: for each specialty we offer the perfect salt to enhance the taste, perfect the seasoning and guarantee the preservation of freshness and of quality.

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    Sadep in Vinovo (TO) offers a wide range of salt suitable for dry or brine salting; for the salting of cooked and sausage hams in general, dried sea salt or recrystallized hyperpure salt; medium dried sea salt for salting speck, raw ham, salami; and coarse dried sea salt for the salting of raw ham and speck.

  • Cold cuts platter

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