Sandro and Silvio Piovesan continue the craft family started by his father Joseph in the sixties. Silvio follows the administration and the trade. Sandro instead follows the entire production process, from the selection of raw materials - only fresh meat from heavy pigs born, raised and slaughtered in Italy - the seasoning. Maturing takes place in rooms with controlled temperature and humidity, ventilated with air that descends from the valley of the Piave river. The air, the choice of raw materials and leather give the products of the brothers Piovesan unique aromas and flavors and unmistakable.