16 other products in the same category:
In this gourmet reinterpretation of the famous Lucanian soppressata, selected wild boar meats (ham and fillet) are processed with knife-tip pork fat, i.e. the mixture is chopped by hand cutting thus giving a more authentic flavor to the salami. This soppressata is perfect for adding liveliness to your appetizer.
The special version of the traditional Sant'Olcese salami. Limited production and lactose. An experiment a complete success!
Salami of wild pig raised in the Casentino (Ar), a 250gr piece with the characteristic of having a medium-large grain, ideal consumed with bread accompanied by a good wine.
And a salami very particular one flesh goose: bird that has a facility to lend itself very well to the seasoning and preservation.
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.
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.
Producers - Trentino Alto Adige - Trento It is a particular salami, with an ancient taste, different from that of other salamis ...
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.
High mountain game salami that surprises for its delicate flavor, with typical wild notes.
Culacciona salami Whole, perfume, uniqueness and flavor in this soft paste salami.
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.
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 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.