The real Ligurian flavors fruit of craftsmanship of local meats with a recipe handed down from father to son.
The special version of the traditional Sant'Olcese salami. Limited production and lactose. An experiment a complete success!
And a salami very particular one flesh goose: bird that has a facility to lend itself very well to the seasoning and preservation.
Salami "with a sweet taste" and very thin. The Strolghino of culatello should be eaten tenderly. This salami is aged for only 20 days.
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.
Il Ciauscolo, the spreadable salame that will captivate you! Excellent with hot croutons, to fully appreciate the strong flavor of bacon.
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 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.
Il Ciauscolo, the spreadable salami recognized by the Marche Region as a "traditional product".
The corallina is one of the flagships of the production of sausages from the Belpaese.