16 other products in the same category:
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.
Seasoned wild boar sausage with a strong and wild flavor, quality game meat and chilli and fennel. The mixture of this salami is worked in an artisanal way, with a knife point, that is, the meat (wild boar and pork) is minced by cutting by hand.
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.
The special version of the traditional Sant'Olcese salami. Limited production and lactose. An experiment a complete success!
Handmade wild boar salami made with natural ingredients: selection of wild boar meat, pork fat, chilli and wild fennel; all embellished by flavoring with the local fine wine Aglianico del Volture. Strong flavor that perfectly reflects the most authentic spirit of wild boar meat.
Mariola di Salame takes its name from the use of natural pork casing (“mariola”) to stuff it. One of the finest salamis, which thanks to the use of natural casing allows a high seasoning together with a selection of superior quality meats: trimming of Culatello with coppa and shoulder.
The classic "Kaminwurzen» South Tyrolean products with beef and smoked pork meat in natural intestine.
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.
And a salami very particular one flesh goose: bird that has a facility to lend itself very well to the seasoning and preservation.
Culacciona salami Whole, perfume, uniqueness and flavor in this soft paste salami.
Salami with an intense and spicy aroma and flavor. The cubed lard is added to the lean mixture of noble cuts of pork which are then cured together with salt and pepper.