MACELLERIA CIS

The documented history of the family activity starts from 1889. The great -grandfather Angelo Cis enrolled in today's Chassis of Trento (at the time Habsburg Empire) for a meat trade license, necessary to provide the military garrison in Val of Ledro. In a peasant subsistence economy this was a small revolution: the specialization of the profession. The activity develops to the outbreak of the Great War: the valley is cracked, Angelo Cis repairs in Italy while the rest of the family is exiled to Bohemia (Czech Republic). In the first post -war period Angelo Cis opens a real shop and alongside him his son Rinaldo who uses war galleries as the first rudimentary refrigerator to keep the meat, at least for a few days. At the end of the Second World War Rinaldo sends his eighteen -year -old son, Gualtiero, in Rovereto at the Salumificio Marsilli, at the time the first food industry of the province. The young man learns the art of the Norcino, he could make a career at the industry, but he prefers to return home and, from the early 1950s, he has become the soul of the family activity. It builds the first refrigerated cell, devotes exclusively to the butcher shop, adapts the profession to the time. We arrive at the recent past: the son Massimo joins his father in the early nineties and gives an important turning point, dedicating himself to the artisan production of cured meats, not only for the butcher shop, but also for a first wholesale trade, albeit local. It relaunches the typical products of Basso Trentino, Luganega and Carne Salada, is passionate about the products of the Tyrolean tradition, Speck and Wurstel, in particular. Our history has always developed in symbiosis with the territory; Even when the market, especially in the seventies and eighties, proposed goods from low -price abroad, CIS has always offered local meats, to short chain, following it from the breeding of animals. Luganega, a salami of the transformation of the pig, which was only in the peasant cellars, was recovered, giving dignity to the product with selection of precious meats and vocative to production and above all seasoning, inserting it in the Slow Food galaxy, of which Massimo is activist state since the dawn. Same route for the Carne Salada: today it is considered a salami, it was once simple meat preserved in salt, falling into disuse with the advent of refrigerators. Massimo in Val di Ledro and few others in the lower sarca have relaunched the product, harmonizing it at the time, reviewing the production process, but in the wake of tradition. Today the meat Salada del Basso Sarca and Ledro is a de.co. (Municipal denomination of Riva del Garda, Arco and Ledro) also for the commitment made by Massimo for the recognition of the typicality of our territory. For Speck and Wurstel, on the other hand, Massimo has drawn inspiration from our history: Trentino cuisine is very influenced by the Tyrolean tradition, such as dumplings and sauerkraut, just to mention some icon. The smoked, albeit lighter than the South Tyrolean ""cousins"", pervades our flavors. The smoked bacon replaced the speck here in the lower Trentino, the Trentino sausage replaced the Wurst (German sausage). Chicca unknown to most: speck, as we know it now, is still a Trentino product and the historical references are clear and unique: written traces referring to the product are found in old documents recovered ""on the wings of the eagle of San Vencislao"", Fiemme and Fassa to East and Val di Non e Sole to the west; Except that the ""cousins"" have made a PDO, fast more than the Trentino people to understand the importance of product industrialization and consequent marketing.