Salumificio Bertolin was born in 1957, when Guido arrived at Arnad in Valle d'Aosta region and he founded the first butcher shop of the village. The aim of the business was to produce handmade charcuterie according to the ancient traditions. The original recipes became a family treasure and they were handed down from one generation to another. Today Salumificio Berltolin produces the charcuterie through modern technologies of production adapted to the methods and the times of the original recipes. Today as yesterday, Bertolin family follows personally the whole chain of production.
Coppa al Ginepro
A unique piece of charcuterie coming from Aosta region. It is produced in a traditional way, perfumed with juniper for 45 days and then aged at least 5 months. The taste is sweet and round. The aftertaste is round, slightly meaty with hints of wet wood and notes from long aromas of juniper and berries.