Culatello is the most prized part of the pig, only Italian pig, bound by hand and with a minimum seasoning of 12 months.
Coppa is the front part of the pig, with fine muscles, a perfect balance between lean and fat.
Felino salame, among the various salami, is the sweetest one, with peppercorns.
Italian pork legs, salted and flavored with aromatic herbs, slowly cooked in a steam oven.
Mortadella is produced from high quality pork, sausage and hand-cooked, slow cooking.
Raw Ham comes from salted Italian pig legs, in the part covered with rind, with wet salt and, in the lean part, with dry salt, pepper, garlic and natural flavors.
Herb Lard is a valuable product, worked wisely by alternating lard and spices which give it a unique flavor.
Chiantigiano Salami is obtained from the processing of Italian pork meat, the finest parts of which are finely minced.
The Roast Porchetta has a processing that comes from an ancient tradition that can give a characteristic and inviting flavor.
The black truffle mortadella is the union of two traditional products that meet and give an intense and particular flavor.
The Herb Arista combines the delicacy of pork with the flavor of herbs that give lightness without sacrificing flavor.
The pig cheek is Italian pork skillfully worked. Suitable to be browned in a pan in a few minutes, it is ideal for amatriciana pasta.
The Capocollo Toscano is the cut of the upper part of the pig's neck, expertly worked with respect for tradition.
Raw Ham is Italian pork, with a greater quantity of fat, seasoned 30 months, cut by hand.
Parma Ham is an excellence of the territory obtained from hand-salted Italian pork legs.