16 other products in the same category:
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.
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.
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.
Salami Culacciona of wild pig bred in pieces of 300gr, stands out among the local cured meats for its aromas, flavor and uniqueness of its soft pasta.
The classic "Kaminwurzen» South Tyrolean products with beef and smoked pork meat in natural intestine.
The real Ligurian flavors fruit of craftsmanship of local meats with a recipe handed down from father to son.
Il Ciauscolo, the spreadable salami recognized by the Marche Region as a "traditional product".
A unique ingredient of the Parma pork butchery. Sweet taste and soft consistency differentiate it from other salami on the market. And Podere Cadassa is a guarantee seal on the working process.
Salami Culacciona of wild bred pig, stands out among the cured meats for being soft and for its aromas, flavors and uniqueness.
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.