The Salumificio L.C.S., the acronym for Laboratorio Carni Suine, has its roots in the history of the Cremona area. In fact, its historical headquarters, Cascina Cà dell’Ora, was founded in the late Middle Ages as a rustic service area for the agricultural estates of the Benedictine monks.
In the Po Valley, pig breeding has always been linked to the farming tradition and to the production of the typical cold cuts of this area. Although, with time, technology has allowed the quickening of some processes, the Salumificio L.C.S. continues to work since more than fifty years the best cuts of local meat strictly following the ancient Cremonese tradition, with particular attention to the seasoning, a procedure that, together with the microclimatic characteristics of the territory, guarantees to the produced cold cuts a taste and a genuineness that, during the years, have been able to conquer the most demanding and refined palates.
Among aged cold cuts, a particularly representative product is Salame Classico Bonemerse, the firstborn of the company, characterized by the light presence of garlic as the Cremonese recipe requires, adapted in the version without garlic for the most delicate palates.
Among the many products, it is worth mentioning the classic Strolghino di culatello, elegant and light. Then there are the Salame Gentile; the Bonetto, and the traditional Cremonese IGP, characterized by a coarser grain and a longer seasoning than the classic Bonemerse salami which, according to local taste, is preferably eaten soft. Last but not least, let’s not forget the products to be cooked, such as Cotechino Di Bonemerse, lightly spiced, Salame da Pentola, Zampone, and Cappello del Prete, typical of Christmas festivities with its traditional triangular shape and produced only during the Christmas season.
To be tried are also the classic Luganega Arrotolata and the Salamella da griglia.