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16 other products in the same category:
Goose thigh seasoned and smoked, in this traditional Friulian preparation. A real treat!
The elongated frankfurters, the Meraner are excellent in sandwiches or to create imaginative appetizers, a classic on the grill and then to be dipped in many tasty sauces from mustard to ketchup.
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 classic "Kaminwurzen» South Tyrolean products with beef and smoked pork meat in natural intestine.
The real Ligurian flavors fruit of craftsmanship of local meats with a recipe handed down from father to son.
Handmade wild boar salami made with natural ingredients: selection of wild boar meat, pork fat, chilli and wild fennel; all embellished by flavoring with the local fine wine Aglianico del Volture. Strong flavor that perfectly reflects the most authentic spirit of wild boar meat.
Salame Gentile by Podere Cadassa is characterized by a sweet taste and a soft texture. Before being stuffed, only salt, pepper and very little honey are added to the minced meat, as required by the ancient family recipe. The black of Parma is a breed of pig, already present in the territory in the Middle Ages. Its fat is highly prized, appreciated for its unique flavor.
It is produced, similarly to pork ham, using goose thigh, which is often flavored with salt, pepper and spices.
Il Ciauscolo, the spreadable salame that will captivate you! Excellent with hot croutons, to fully appreciate the strong flavor of bacon.
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 ...)