For some, it is a dietary question, (for example in Kosher and Halal diets), while for others it's simply a matter of looking for something different. We are here to offer alternatives to pork.
The names remain the same: sausages, salamis, sopressatas, but the meat source changes – to bovine, ovine and poultry sources.
The project is halfway between an integration and rediscovery of one's roots. From a collaboration between Rabbis, Islamic community leaders, and charcuteries: certified cured and pressed meats for each religion is being created in Puglia, using bovine, ovine and poultry meats, all lean and rich in iron.
You who consume buffalo and cow milk mozzarella like there's no tomorrow, did you know that these formidable animals give us wonderful meats as well? The meat is lean, tender and rich in iron. Even ducks and geese give us salami and hams of excellent quality and flavor.