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.
And a salami very particular one flesh goose: bird that has a facility to lend itself very well to the seasoning and preservation.
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.
Il Ciauscolo, the spreadable salami recognized by the Marche Region as a "traditional product".
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.
The real Ligurian flavors fruit of craftsmanship of local meats with a recipe handed down from father to son.
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 classic "Kaminwurzen» South Tyrolean products with beef and smoked pork meat in natural intestine.
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.
The corallina is one of the flagships of the production of sausages from the Belpaese.