16 other products in the same category:
Wurstel with a delicate flavor, embellished by light smoking. Try them in salads and when it's a little colder with beans in soup. 2 wurstel pack.
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.
Nice big and big frankfurters, with lots of meat, to be served with sauerkraut or potatoes. Classic flavor, slightly spicy and aromatic, but still delicate and light which is great if you want to use them for a salad.
"From Cook" version.Great alternative to the classic sausage, a sausage typical of ancient history and appealing taste of the province of Ferrara.
The classic Bavarian white sausages with a traditionally spicy flavor, excellent for continental breakfasts and Sunday brunches. Perfect for barbecues, accompanied by rivers of beer.
Great alternative to the classic sausage, a sausage of ancient history and appealing taste in pre-cooked version. GLUTEN FREE.
A curious fresh product in the shape of meatball, with a rustic flavor and appetizing.
Classic frankfurter made from selected mixed pork and bovine meat, handcrafted by one of the best delicatessens in Trentino. Try them grilled, served with tasty sauces or in salads.
Fresh sausage of mixed wild boar and pork, flavored as a local tradition with wild fennel and chilli. The wild taste is very delicate and the quality of the meat of animals grown free in the semi-wild state in the woods of the Lucanian Apennines is immediately perceived. To do on the grill, to eat in a sandwich, for your sauce: universal!
TheNatural cotechinoto cook from Podere Cadassa is obtained with only selected pork meat (rear shin and rind). Boiled cotechino is a New Year's recipe that is traditionally served together with lentils. Pack of 6 cotechini of 200gr each.Available from October to February.
The elongated frankfurters, the Meraner are excellent in sandwiches or to create imaginative appetizers, a classic on the grill and then to be dipped in many tasty sauces from mustard to ketchup.
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.
Ideal salami for all lovers of rustic flavors. Wild soul with smoky notes.It can be served both raw and cooked (to accompany polenta, for example)br />The Friulian pitina is a Slow Food presidium.