The smoked “mortandela” is the most traditional cured meat of the Non Valley. To prepare it, Corrà Brothers’ butchers only use pork’s prime cuts, like the shoulder, underbelly and coppa and bag them by hand. Each mortandela is enclosed in the caul fat, the natural casing. Unlike other cured meats, the "skin" of the mortandela can be eaten, and it’s really delicious!

But the differences don’t end here. The mortandela is in fact a unique cured meat, presenting an almost incredible richness of aromas. All thanks to the perfectly controlled smoking, the 40 days of aging and the balance of spices and flavourings. The smoked mortandela is a Roen Reserve product, the pride of Corrà Brothers’ production. It is produced in limited quantitiesand packed in the exclusive red box.

The Corrà Brothers’ company was founded in 1850 in the Non Valley and it’s the oldest production of cured meats in Trentino. It’s a passion passed down from father to son – we’re at the fifth generation! – and the recipes are unchanged as well. From cold cuts to cheeses, from flours to jams, from traditional dishes of the territory to grappa, here everything speaks of tradition and authenticity.