16 other products in the same category:
Typical Tuscan salami, with alternating lean and fat parts that melt in the mouth.
From local deer, a cold smoked ham with a characteristic taste of mountain specialties. For lovers of game meat.
Culacciona salami Whole, perfume, uniqueness and flavor in this soft paste salami.
Coming from carefully selected local pork cuts, the bow is a truly unique specialties to taste and tradition.
And a salami very particular one flesh goose: bird that has a facility to lend itself very well to the seasoning and preservation.
With that typical taste of mountain cured meats, a true classic!A light and delicate smoking gives these sausages the right flavor.
A delicious product, with a slightly smoky and savory taste.
The cured leg of the wild boar fillet and preserved in oil, a ham with a unique and intense taste that represents the maximum expression of game meat. From wild boars reared in a semi-wild state in the Lucanian woods of the Basilicata Apennines at 900 meters above sea level.
Speck is obtained from pork legs that are trimmed according to ancient rules, salted and flavored with traditional recipes.
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.
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.
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.
It is produced, similarly to pork ham, using goose thigh, which is often flavored with salt, pepper and spices.
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.
High mountain salami processed according to local tradition. The aromaticity of spices goes well with the characteristic and genuine flavor of game.