“When my father, Franco Giani, had the idea to create the Corte di Brignano artisan salami factory, perhaps the majority of people thought that it was a mad idea.
Mum and I also had a few doubts. You know how it is, setting up a factory, at the beginning of the year 2000 in the Curone Valley, could have been extremely risky… then we listened to his memories, the ones that brought us back to when as a young boy, in the coldest days of December, Pipino and Bruno used to ‘do on the pig’. They carefully cleaned the flesh, using already in those days, the Noble part of the pork: coppa, ham, culatello, shoulders, pancetta to make the Casa Giani Salame. They used to grind the meat, seasoning it exclusively with the red wine coming from their grandfather’s vineyards, fresh garlic, salt and peppercorns. They used to bag the salame in natural gut swine and hand tied them up. At this point the ‘drying’ of the salame would begin, the most difficult phase: slow, rigorous, made of heaters on or of a pot full of water over them to create more humidity. They used to open a window in the northern part of the cellar to get more fresh air and they used to run to shut it if the air coming through was the ‘marino’. After carefully brushing them, all the salame used to be transferred to the cellar in Brignano. Exactly the same one where we dry the Salame Nobile di Brignano nowadays. On second though, my father’s memories are also mine. Passionately he created the Corte di Brignano, with the same passion my mother and I are continuing his project trying to improve it day after day. As my father used to say: what has changed since then? The answer is always the same. Nothing!!!”
Corte di Brignano is not only a production workshop and natural cellars for maturing, but also a charming shop that serves as a showcase not only for the Salame Nobile, but also for all the products of the Curone Valley, such as Montebore, Pesche di Volpedo, Timorasso… as well as some excellent gastronomic products from nearby Lombardy, Emilia and Liguria.