The real Ligurian flavors fruit of craftsmanship of local meats with a recipe handed down from father to son.
Salami "with a sweet taste" and very thin. The Strolghino of culatello should be eaten tenderly. This salami is aged for only 20 days.
From lean meat to local sheep, a mountain specialty not to be missed.
The smoking processes through beech wood dampened the converisce a unique flavor and satisfying.
High mountain salami processed according to local tradition. The aromaticity of spices goes well with the characteristic and genuine flavor of game.
There 'Nduja of Spilinga Born from the sun of Calabria and the best peasant traditions, one of the products that best represent this land.
High mountain game salami that surprises for its delicate flavor, with typical wild notes.
Il Ciauscolo, the spreadable salame that will captivate you! Excellent with hot croutons, to fully appreciate the strong flavor of bacon.
There'Nduja Spilingaborn from the sun of Calabria and the best farming traditions, one of the products that best represent this land.
From carefully selected local pork cuts, the bow is a truly unique specialties to taste and tradition.
Goose thigh seasoned and smoked, in this traditional Friulian preparation. A real treat!
A special taste and a pleasure to be granted not only on special occassions. Highly recommended to cut thin abbiamento flavored butters. Pack of 3 sausages.
Sausages produced with the cut of pork neck, rubbed with spices and stuffed into natural casings.
It is the sausage typical of South Tyrol. The flavor and unmistakable aroma.
A curious fresh product in the shape of meatball, with a rustic flavor and appetizing.
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.