Salumificio Mio was founded at the end of the 19th century by Mio Sante, a livestock merchant who later became a butcher before specialising in the production of salted meats. With over a century of experience, Salumificio Mio is today renowned for the quality of its salami, sausages and fine meats.
Our products include salted horsemeat and pork, which as with all our products
are handmade and endowed with a unique flavour. We also produce sfilacci (finely cut 'threads' of meat), classic salami, Hungarian style salami, bocconcini (morsels), seasoned salami, and small, spicy salami (pepperoni), soppressa
salami flavoured with garlic typical of the Veneto region and other delicious specialities.
We also import various cuts of horsemeat from countries such as the USA, Canada and South America.
The beef, pork and horsemeat selected by our workshop are all of the finest quality and are vacuum packed to preserve freshness.
All of our products are selected and processed at our workshop using the HACCP method with automatic checking to ensure the highest levels of quality, safety and hygiene.
We also produce lingual, a pork salami whose tradition and diffusion date back to the era of the Serene Republic of Venice, a fact which today means that lingual can be classified as a 'border' salami in 
that it is used in both the Veneto and Friuli Venezia Giulia regions.
Lingual is a product that is strongly rooted in farming traditions and its recipe has been handed down to the present day. It was eaten at supper on Ascension Day when the Venetian noblemen arrived for a stay in the Venetian hinterland after having concluded the ceremony of the wedding with the sea.
In the traditional recipe, the ingredients are prepared separately: lean meat from the head and cheeks are duly flavoured, the tongue is blanched and seasoned, and the natural casing is carefully prepared.
For information about specific products and/or to know the full range of our specialities and supplies, contact us by phone +39 0434 644002. Office hours: 8.30-12.00 and 14.00-18.00, or send us an email using the information request form.
