In 1982 is born Sorrentino house, thanks to Marino Sorrentino who later will transmit his art to his son Giovanni.

We will select in a very wise and passionate way the best meat, we will personally follow each phase of the work to obtain perfection.

We will standardize the sector of production (from the internal slaughter of the meat to its maturation).

To have the best quality of meat we will select in a very severe way the breeding. Tradition and technology are two elements that seem to be in contrast, that is to say the fact of producing only sausages of good quality.

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