Fratelli Billo Salumificio - Artisan Tradition and Made in Italy Quality in the Heart of Montegrappa.

From the heart of Montegrappa, the Billo family has dedicated 50 years to the creation of high quality artisanal cured meats.

Known as true "Artisans of Montegrappa", their legacy reflects a profound connection between the authentic flavor of the past and the most innovative processing techniques.

This philosophy, based on artisanal processing combined with cutting-edge technologies, allows us to produce cured meats by reducing the use of chemical additives, such as preservatives, thus offering genuine products to the consumer. The  Fratelli Billo salami factory, thanks to its strategic position in the shadow of Monte Grappa, benefits from natural coolness which favors optimal maturing.

This sustainable approach translates into lower energy consumption and constant attention towards an eco-friendly future. Furthermore, to power the factories, we focus exclusively on 100% renewable energy. The dedication to quality pushes the Salumificio to choose each raw material with extreme care. One of these is fresh Angus meat, born and raised in Ireland, used to produce the unmistakable speck.

Following an exclusive recipe that combines salt and spices, massaging the meat several times, guarantees perfect penetration of the cure. This meat, after a light smoking with beech wood, matures for at least 6 months, acquiring a rich and strong flavour.

Equally special is the  buffalo carpaccio, made with fresh female buffalo meat, carefully selected from the best local farms. After dry salting, the meat is dried for a few days, resulting in a product with a soft appearance, with visible herbs and the enveloping scent of marinated meat.

Buffalo meat stands out for its nutritional quality: it has a fat percentage 3% lower than beef, is particularly juicy and tender, and has a significantly lower calorie and cholesterol content than other meats.

For the high-quality carpaccio, only selected cuts of fresh rump are used, processed with artisanal care, ensuring that the rump cuts are the right size, soft and rosy. The rump, after being salted and flavored with spices and fresh herbs and carefully massaged, in a few days becomes a high quality carpaccio with a harmonious taste.  The precision of the salting makes this scottona carpaccio a tasty and nutritious specialty.

The Fratelli Billo company has been in business for 50 years.

"We have committed ourselves year after year, generation after generation, to maintaining our roots as artisans, while developing production processes according to the most modern and innovative standards. Ours is not a point of arrival, but an important goal".

We invite you to discover our selection of cured meats, handcrafted with the best cuts of meat, which today, thanks to the integration with Vaigustando.it, we bring to your tables throughout Europe.