Salami (Sałado)
Salami is the most typical product of our tradition, which cannot be missing from tables.
The salami by Casa Cason is hand-made and stuffed into a natural casing, like all our production.
Bacon (Panseta)
Bacon, a noble cold cut, easy to digest, with a taste more refined than that of other salami
The appropriate dose of spices and the well-balanced mix of lean meat and fatty meat lend a unique-to-taste softness to our bacon (panseta) and a tempting fragrance that invites to cut it.
Sopressa (Sopresa)
Casa Cason’s sopressa is a pleasure of senses.
A traditional type of salami, our sopressa is made with the finest meat cuts, which combine the right parts of lean and fat meat. Its sweet and soft taste gratifies the palate.
Brasolara (Brasołara)
The Brasolara holds yet infinite flavours.
A variety of sopressa, made according to the Venetian tradition, it holds pork loin within its core. Sopressa and Brasolara can be better enjoyed after a long ageing.
Ossocollo (Osocoło)
Ossocollo (pork neck) is another typical salami of our Venetian tradition.
It is prepared with slices of meat that is around the neck bone of the pig. This meat is opened, seasoned with salt and pepper in appropriate dose, and is then stuffed into a natural casing to age.
It has an intense, great taste and can be enjoyed in slices, as an appetiser or snack, with fresh bread and a glass of red wine.
Sopressa with tenderloin (Sopresa co el fiłeto)
Sopressa with tenderloin is an “high class” morsel of our salami-making tradition.
The sopressa envelops the pork filet, the finest part. This gives a salami that balances the intense and delicate flavours of the pork meat. The sopressa with tenderloin, seasoned with salt and pepper, ages for at least seven months so that you can enjoy all its taste.
Culatta (Cułata)
Casa Cason has, among its most characteristic products, the Culatta.
The end of the pork loin is seasoned in salt so that it loses liquids. The Culatta retains the rind on one side and is sealed to be preserved with leaf lard, as a ham.
The taste of this exquisite product is refined with a careful smoking process that enhances it and makes it unique.
The Culatta, cut in thick slices, is a perfect complement to melon in the hot periods of the year, while, thanks to its unique characteristics, it can be also fully enjoyed as a starter.
Salame del vecchio Joe
Every farm guards carefully its secrets, which give products with a special taste.
Old Joe’s salami is one of these secrets. Seasoned with green salt, it has a very delicate, yet intense taste. In the red wine variety, it has all the colour of autumn. Old Joe’s salami enhances your dish and livens up your table.
Ham steak (Prosiuto coto)
The classical ham steak is part of Casa Cason’s offer.
As is our custom, we process ham steak in a natural way and cook it with steam, without adding any gluten.
It has a full and delicate taste and is suitable also for people who suffer from food intolerance.
Speck (Spek)
The traditional Speck is processed according to Tyrolean standards.
Our pigs are only for fresh meat production and give the opportunity to employ lean flank steaks with which this old type of meat cut is made. Aged and smoked in a workmanlike manner, this speck can be savoured in every season with a merry glass of red wine or beer.
