16 other products in the same category:
The classic "Kaminwurzen» South Tyrolean products with beef and smoked pork meat in natural intestine.
Salami Culacciona of wild bred pig, stands out among the cured meats for being soft and for its aromas, flavors and uniqueness.
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.
Culacciona salami Whole, perfume, uniqueness and flavor in this soft paste salami.
A traditional salami with a sweet and penetrating aroma.
Salame Gentile by Podere Cadassa is characterized by a sweet taste and a soft texture. Before being stuffed, only salt, pepper and very little honey are added to the minced meat, as required by the ancient family recipe. The black of Parma is a breed of pig, already present in the territory in the Middle Ages. Its fat is highly prized, appreciated for its unique flavor.
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.
The special version of the traditional Sant'Olcese salami. Limited production and lactose. An experiment a complete success!
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.