Ready to eat products
Salami delicattessen
Grilled meat
Stewed meat
A 40 years long passion
The Company, funded in 1969 by Etelredo Rossato to cook trippa (beef tripe) and nervetti (processed beef tendons) and to prepare lingua salmistrata (cured beef and beef tongue), has been growing constantly, from a small business as to deal also with ever new types of products and to develop a wide net of distribution.
Production areas
A room to process and transform beef tripe, tendons and tongues
A salumificio, a room to process fresh and mature salami
An area to process fresh pork
An area to cook smoked food
A preparation department, to prepare ready-to-eat food
Rossato, choose the quality!