Since 1965 Bonora produces salami and sausages according to typical Ferrara tradition, carefully selecting meats coming exclusively from national breeding. The manufacture of his own fresh sausages (as salamini and cotechini) or seasoned products (as salame with or without garlic, the typical Ferrara "zia" and "salamina da sugo") is still hand-made, from mincing fresh meat to sausage making and binding.

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