You might also like
16 other products in the same category:
It is produced, similarly to pork ham, using goose thigh, which is often flavored with salt, pepper and spices.
The Marche Norcineria version of mortadella, made only with fine cuts of meat. La Bottega del Re Norcino uses almost all pork shoulder with the addition of fat, all ground and seasoned with salt, pepper, pistachios and natural flavors.
Fresh sausage of mixed wild boar and pork, flavored as a local tradition with wild fennel and chilli. The wild taste is very delicate and the quality of the meat of animals grown free in the semi-wild state in the woods of the Lucanian Apennines is immediately perceived. To do on the grill, to eat in a sandwich, for your sauce: universal!
Coming from carefully selected local pork cuts, the bow is a truly unique specialties to taste and tradition.
The classic "Kaminwurzen» South Tyrolean product with beef and smoked pork meat in natural intestine.
Norcineria Marche salami from Italian pigs reared by the same delicatessen in the local countryside, with a typical and classic flavor, thanks to the careful tanning.It is advisable to present it in a platter of selected cured meats, or with cheeses - pecorino and caciotte - and with rustic bread.
The real Ligurian flavors fruit of craftsmanship of local meats with a recipe handed down from father to son.
The special version of the traditional Sant'Olcese salami. Limited production and lactose. An experiment a complete success!
High mountain salami that surprises thanks to its delicate flavor, with typical wild notes.
"Black Pig of Parma" Lard is very tasty because besides being obtained from the fresh fat of one of the best breeds of Italian pigs it is also flavored with natural ingredients such as sage, rosemary, juniper, pepper, garlic. The Black Pig of Parma is celebrated all over the world for the unique taste of its naturally savory fat.
From lean meat to local sheep, a mountain specialty not to be missed.
Nice big and big frankfurters, with lots of meat, to be served with sauerkraut or potatoes. Classic flavor, slightly spicy and aromatic, but still delicate and light which is great if you want to use them for a salad.
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.