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Sausages produced with the cut of pork neck, rubbed with spices and stuffed into natural casings.
Great alternative to the classic sausage, a sausage of ancient history and appealing taste in pre-cooked version. GLUTEN FREE.
It is the sausage typical of South Tyrol. The flavor and unmistakable aroma.
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.
With that typical taste of mountain cured meats, a true classic!A light and delicate smoking gives these sausages the right flavor.
Culatello di Zibello DOPit is one of the most prestigious cured meats of the Italian tradition, the heart of the ham. Podere Cadassa is part of the association "Ancient Producers" and it is Slow Food presidium, thus guaranteeing a further selection of the product and a production method of superior quality.
A delicious product, with a slightly smoky and savory taste.
Raw Ham is Italian pork, with a greater quantity of fat, seasoned 30 months, cut by hand.
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.
Il Ciauscolo, the spreadable salami recognized by the Marche Region as a "traditional product".
Tantalizing and scented with aromatic herbs, directly from the Val di Non.