Generally, “tradition” means habits, rituals, unalterable cultural and human knowledge. Actually the deepest meaning of word “tradition” is the hand-over from generation to generation and it brings the necessary and unavoidable transformation of the past into the future, the transformation of what you inherit from your forefathers and the way of making something new nowadays.

This is my aim: not a static idea of transfered knowledge, because it is not possible to save the authenticity of the past in a constantly changing present, but the proposal of the salami- making Art, through production methods in line with present requirements.

I mastered all secrets of this ancient Art during years of quiet and careful work side by side with the old pork butchers of my village; now I follow these notions properly, respecting their experiences and their old knowledge and skills.

The heritage of tradition must not repress the creativity, boldness and dynamism of the craftsman. I am firmly sure that tradition and innovation can coexist in a job like mine, typical of rural world, making a good use of the best instruments available nowadays.

My attempt and my dream is to produce high quality salami, using selected raw materials, following European regulations, observing maturing process, offering a right price, respecting all ingredients and methods which give an unmistakable flavour and taste.

Our homemade salami is a typical local product, created following tastes and traditions of our area. The morphology and the history of our country promoted the local characterization of products, and we find this typical characterization also in the Art of salami-making; this variety of taste and flavour is the great wealth of Italy.

Our flavouring mixture and recipe (or concia)was born in 1862, when local groceries wisely mixed doses of spices and sold this mixture to local pork butchers; this recipe has been handed down from generation to generation up to the present day and it represents the pride and the originality of our SALAME LAZZARI.

SALAME LAZZARI is typical of the Po Valley tradition. We use only 100% ITALIAN HEAVY PORK MEAT with salt, herbs and spices which are subsequently stuffed in a HAND TIED NATURAL GUT.

We did not create a real brand of our SALAME LAZZARI, but we can affirm that abroad CREMONA SALAMI (produced only in Cremona province by pork butchers of Cremona) is synonymous with top quality and tradition.

During years we have been improving our products following all European sani- tary standards and laws, for this reason we have a CE mark on our labels, so we can send our salami in all European countries without problems.

Stewed tripe is a rich and tasty dish from Northern Italy folk culinary traditions.

We make a soffritto frying chopped onions in oil, then we cook bovine tripe (foiolo or honeycomb tripe) slowly for two hours with tomato passata and we let it brown.

During its long cooking time, to soften the tripe without drying it out, we add some meat stock.

Finally, we dress the tripe with grated Parmigiano cheese.

The secret of this dish is the long and patient preparation, as well it is essential to remove fat from the tripe completely.

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