16 other products in the same category:
"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.
The black truffle mortadella is the union of two traditional products that meet and give an intense and particular flavor.
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.
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 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.
The smoking processes through beech wood dampened the converisce a unique flavor and satisfying.
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 ...)
It is produced, similarly to pork ham, using goose thigh, which is often flavored with salt, pepper and spices.
The classic "Kaminwurzen» South Tyrolean products with beef and smoked pork meat in natural intestine.
The cheek of the pig, one of the pieces of the pig with a component of fine fat and traversed by thin veins (muscle).
The special version of the traditional Sant'Olcese salami. Limited production and lactose. An experiment a complete success!
Salami Culacciona of wild bred pig, stands out among the cured meats for being soft and for its aromas, flavors and uniqueness.
Ideal salami for all lovers of rustic flavors. Wild soul with smoky notes.It can be served both raw and cooked (to accompany polenta, for example)br />The Friulian pitina is a Slow Food presidium.