16 other products in the same category:
Culacciona salami Whole, perfume, uniqueness and flavor in this soft paste salami.
The whole wild boar ham flake is a must for lovers of game cured meats. Here you have the maximum expression of the wild, which in a game of flavors and aromas gives characteristic nuances to the taste of the meat that is perfectly balanced between sweet and savory.
A delicious product, with a slightly smoky and savory taste.
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.
Typical Tuscan salami, with alternating lean and fat parts that melt in the mouth.
The seasoned Guanciale, as the name implies, is obtained from the muscle that starts from the neck to the cheek of the pig. The noble fat of this cut is very valuable and is different from the fat of the lard (back) or that of the pancetta (belly). Guanciale is the classic ingredient for amatriciana, gricia and carbonara (using another salami is not the same thing ...)
The Cup of Podere Cadassa strong>it is the typical local one, characterized by a longer cut of meat than that of the rest of Italy. Still totally natural processing: the meat is flavored with only salt and pepper, to then be stuffed into pork intestine. Perfect salami to create appetizers, for example in flans or on flan cut into strips.
Il Ciauscolo, the spreadable salami recognized by the Marche Region as a "traditional product".
A curious fresh product in the shape of meatball, with a rustic flavor and appetizing.
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.