16 other products in the same category:
The real Ligurian flavors fruit of craftsmanship of local meats with a recipe handed down from father to son.
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 "with a sweet taste" and very thin. The Strolghino of culatello should be eaten tenderly. This salami is aged for only 20 days.
The special version of the traditional Sant'Olcese salami. Limited production and lactose. An experiment a complete success!
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.
Producers - Trentino Alto Adige - Trento It is a particular salami, with an ancient taste, different from that of other salamis ...
Typical salami from Trentino but not only. Try the Val di Non lucanica (luganega) in the many local recipes: you can use this Trentino salami in the dumpling dough, as a filling for savory pies or in sauce or to make sandwiches. Trentino seasoned sausage, medium-grain minced meat - pure pork.