The renowned Pagotto Carni brand was born in the '50s
with Giovanni Pagotto who opened a small family-run
store in Pezzan di Carbonera. His sons Paolo, Aldo and
Camillo, passionate about the family business, took over
the activity and opened the new store in 1987, placing it
in a large barn. Their passion for meat processing led
them to renovate the slaughtering plant and to create a
new salami factory in compliance with European
regulations. The establishment is approved with the
European identification number IT E6277 CE The success starts with the attention to the raw material
used: all the meats and cold cuts are derived from Italian
Heavy Pig bred with a system of traceability of the animal
and its feeding. The typical products of Pagotto Carni have simple and
genuine flavors derived from ancient traditions prepared
with the help of modern technology
The butcher shop
The butcher shop, unique in its sector, has a well-stocked
display counter 15 meters long. All cuts of meat and
products prepared directly in the company are displayed,
such as: cold cuts, the corner of pork, beef and poultry. Much attention is given to the wide range of "ready to
cook" and gastronomy preparations: flavor and
imagination make them inimitable
The Sausage Factory
The Sausage Factory has been recently renovated and
qualified for production according to the latest European
regulations. In this environment tradition and innovation
come together to convey those immense emotions that
our land can give us. Mr.Paolo and mr.Camillo, in addition
to their expert hands, make use of modern drying and
seasoning cells, creating products that revive ancient
flavors. Our sausages are hand-tied and stuffed in NATURAL
BUDDLE - because QUALITY and TRADITION are in the
first place for us.
The sopressa is a typical cured meat of our territory, the
shape is curved, the diameter ranges from 90 to 120 cm,
the weight varies from 1 to 3 kg.
This is a sopressa from Treviso of rare beauty, it has the
characteristic of having a whitish vein in the middle, of a
very fine lard, specially marinated.
Treviso Local Salami
The mixture is obtained by selecting the various meats
with particular care, salting and peppering them
according to our traditions, eventually adding some
``Raboso Piave`` Salami
It is characterized by the very light scent given by the red
wine with which the minced meat is soaked. The wine
used is Raboso del Piave.
From our triple zero line: 0 kilometers, 0 antioxidants and
0 preservatives. This has been possible thanks to the
origin of the pigs, only local.
``Ossocollo`` or Coppa
In our territory coppa is called ossocollo. The final shape
of the product is cylindrical with a diameter of 10-12 cm
and a length of 25-30 cm.
Cotechini made with salted tongue and fatty pork meat
(rind, head and neck bones). The mixture is stuffed into
natural gut and tied by hand.
KM 0 CERTIFICATE - Since 2010 we have the regional
recognition Km 0, confirming our tradition in the
butchering and processing of pork and beef from farms
located only in the Veneto region.
CERTIFICATE ITE6277CE - Company with slaughterhouse,
cutting, charcuterie identified in Europe with a single
number that certifies the three paths of meat processing
in a single plant. Company with certification of `manual of
self-control HACCP` related to European standards of