The "Zia Ferrarese" is part of the traditional and characteristic salami of the Ferrara countryside. Its mixture, entirely based on pork meat, is flavored with salt, pepper and fresh garlic, previously left to macerate in white 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.
TheNatural cotechinoit is made with selected coarsely minced meat, flavored with salt and spices and finally stuffed into natural casings. Fresh cotechino, still to be cooked. We recommend cooking at least 3/4 hours in unsalted water after making small holes in the casing and wrapping the cotechino in a tight cloth. Available from October to February.
Ready-made artisan cotechino (usually cotechino needs to be cooked for about 3 hours ...) Cotechino is one of the Italian classics of the New Year's menu along with lentils. We also recommend serving it with mustard and mashed potatoes.
In this gourmet reinterpretation of the famous Lucanian soppressata, selected wild boar meats (ham and fillet) are processed with knife-tip pork fat, i.e. the mixture is chopped by hand cutting thus giving a more authentic flavor to the salami. This soppressata is perfect for adding liveliness to your appetizer.
Seasoned wild boar sausage with a strong and wild flavor, quality game meat and chilli and fennel. The mixture of this salami is worked in an artisanal way, with a knife point, that is, the meat (wild boar and pork) is minced by cutting by hand.