Sausages produced with the cut of pork neck, rubbed with spices and stuffed into natural casings.
The smoking processes through beech wood dampened the converisce a unique flavor and satisfying.
It is the sausage typical of South Tyrol. The flavor and unmistakable aroma.
And 'the typical salami of South Tyrol. The flavor and unmistakable aroma.
Speck is obtained from pork legs that are trimmed according to ancient rules, salted and flavored with traditional recipes.
A curious fresh product in the shape of meatball, with a rustic flavor and appetizing.
Appetizing and perfumed with aromatic herbs, directly from the Val di Non.
The cheek of the pig, one of the pieces of the pig with a component of fine fat and traversed by thin veins (muscle).
Your amatriciana will never be the same! Tasty taste and spicy aroma.
Coppa is the front part of the pig, with fine muscles, a perfect balance between lean and fat.
Bresaola is a choice of Italian beef, massaged so that it can absorb the aromas, ideal consumed in purity with a drizzle of oil.
Herb Lard is a valuable product, worked wisely by alternating lard and spices which give it a unique flavor.
The Capocollo Toscano is the cut of the upper part of the pig's neck, expertly worked with respect for tradition.
The Roast Porchetta has a processing that comes from an ancient tradition that can give a characteristic and inviting flavor.