It was already the Celts more than two millennia ago, before the Romans, who spread the processing and maturing of pigs in the Friulian valleys.
It was immediately clear that the air of the Alps, the favorable climate of the Tagliamento river and a natural view towards the sea would have given rise to unique cured meats. In this border region towards the heart of Europe, salt was used to preserve and smoking to protect, and the two methods are still the hallmark of the territory today.

The tradition of unique cured meats

Morgante for over a century and for four generations has handed down this tradition by renewing it in its Prosciutto di San Daniele, with a Riserva del Fondatore aged over 20 months.
In Romans d’Isonzo, on the other hand, cooked hams and speck are produced with a light smoke that emphasizes the taste without ever hiding it; hand-tied roasts; salami, pancetta and frankfurters. Indeed “Vienna sausages”, as they were called in the sixties, when they were among the first to produce them in Italy.

The modern recipe

Morgante has a mission: to promote authenticity, seek taste and balance, protect health and well-being in a modern diet and thus ensure a constant evolution of the quality of our agri-food heritage … and when we talk about cured meats, heritage ( we know well) is national in character.