About us

The Pappa Carbone team has come up with an innovative product for food preservation with beech wood shavings. Our shavings are produced naturally without adding chemicals. The whole process by which we process the shavings is based on drying and storing them in a place protected from moisture in order not to get other odors or unwanted substances.

Using smoke for preservation, over time its influence on the taste of the food was also discovered. Not all species give the same taste, some being more suitable for pork, others for poultry or fish, and others give an unmistakable taste to vegetables. The smoking period, the intensity of the smoke, its temperature are elements that influence the final taste. Thus, smoking food slowly passed from preservation to the art of cooking.

Here, smoking sausages, meat, pastrami or bacon is part of the tradition. In the attic of the house or in specially built smokehouses, the farmers used the smoke to preserve the meat of the slaughtered animal as long as possible. Hot or cold smoke was used (up to 40°C), in order not to melt the fat, ensuring the distance between the fire source that produced the smoke and the place where the meats were hung. Gradually, the smokehouses have evolved, and now the smoke captured by the pipes is passed through cooling zones before reaching the meats. The meat is hung so that the pieces do not touch so that the smoke penetrates everywhere.