The real Ligurian flavors fruit of craftsmanship of local meats with a recipe handed down from father to son.
And a salami very particular one flesh goose: bird that has a facility to lend itself very well to the seasoning and preservation.
The corallina is one of the flagships of the production of sausages from the Belpaese.
Salami "with a sweet taste" and very thin. The Strolghino of culatello should be eaten tenderly. This salami is aged for only 20 days.
A unique ingredient of the Parma pork butchery. Sweet taste and soft consistency differentiate it from other salami on the market. And Podere Cadassa is a guarantee seal on the working process.
High mountain salami processed according to local tradition. The aromaticity of spices goes well with the characteristic and genuine flavor of game.
High mountain game salami that surprises for its delicate flavor, with typical wild notes.
From lean meat to local sheep, a mountain specialty not to be missed.
Simone Fracassi whole salami has the characteristic of having a medium-large grain with clearly visible white fat cubes. The salami is excellent as an appetizer accompanied by bread and red wine.
Whole salami of wild pig raised in the Casentino (Ar), with the characteristic of having a medium-large grain with clearly visible white fat cubes. The salami is excellent as an appetizer accompanied by bread and red wine.
Salami of wild pig raised in the Casentino (Ar), a 250gr piece with the characteristic of having a medium-large grain, ideal consumed with bread accompanied by a good wine.
Salami Culacciona of wild bred pig, stands out among the cured meats for being soft and for its aromas, flavors and uniqueness.
Culacciona salami Whole, perfume, uniqueness and flavor in this soft paste salami.
The special version of the traditional Sant'Olcese salami. Limited production and lactose. An experiment a complete success!
Il Ciauscolo, the spreadable salami recognized by the Marche Region as a "traditional product".
A traditional salami with a sweet and penetrating aroma.