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.
Il Ciauscolo, the spreadable salami recognized by the Marche Region as a "traditional product".
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.
Wild boar ham with its lean and sweet meat is certainly one of the finest game cured meats. The wild notes are well balanced by a pleasantly umami base taste, with savory sallies that awaken the palate. A pre-sliced wild boar ham that stimulates the imagination in the kitchen, especially with original combinations for appetizers and sandwiches.
Slice of pork cheek with a natural and rustic flavor. Traditional smoking and manual processing allow the true aromas to penetrate the meat, giving it a full spicy soul.
The real Ligurian flavors fruit of craftsmanship of local meats with a recipe handed down from father to son.
A unique ingredient of the Parma pork butchery. Sweet taste and soft consistency differentiate it from other salami on the market. And Podere Cadassa is a guarantee seal on the working process.
Thickly streaked with lean because obtained from a very muscular part of the belly, it is the typical Tuscan pancetta.
A curious fresh product in the shape of meatball, with a rustic flavor and appetizing.
Borzillo is a spreadable salami made with wild boar meat and pork fat, naturally flavored with hot pepper and a mixture of wild herbs. Finally the dough is embellished with local sweet pepper. It is the perfect salami to create rustic bruschettoni but also to season pasta and create very original risotto.
With that typical taste of mountain cured meats, a true classic!A light and delicate smoking gives these sausages the right flavor.
Salami Culacciona of wild bred pig, stands out among the cured meats for being soft and for its aromas, flavors and uniqueness.
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.
There 'Nduja of Spilinga Born from the sun of Calabria and the best peasant traditions, one of the products that best represent this land.