16 other products in the same category:
Salami "with a sweet taste" and very thin. The Strolghino of culatello should be eaten tenderly. This salami is aged for only 20 days.
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.
Speck is obtained from pork legs that are trimmed according to ancient rules, salted and flavored with traditional recipes.
A curious fresh product in the shape of meatball, with a rustic flavor and appetizing.
In this gourmet reinterpretation of the famous Lucanian soppressata, selected wild boar meats (ham and fillet) are processed with knife-tip pork fat, i.e. the mixture is chopped by hand cutting thus giving a more authentic flavor to the salami. This soppressata is perfect for adding liveliness to your appetizer.
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.
Thickly streaked with lean because obtained from a very muscular part of the belly, it is the typical Tuscan pancetta.
Salami Culacciona of wild bred pig, stands out among the cured meats for being soft and for its aromas, flavors and uniqueness.
TheNatural cotechinoto cook from Podere Cadassa is obtained with only selected pork meat (rear shin and rind). Boiled cotechino is a New Year's recipe that is traditionally served together with lentils. Pack of 6 cotechini of 200gr each.Available from October to February.
From carefully selected local pork cuts, the bow is a truly unique specialties to taste and tradition.
Culacciona salami Whole, perfume, uniqueness and flavor in this soft paste salami.
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.
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.
The classic "Kaminwurzen» South Tyrolean products with beef and smoked pork meat in natural intestine.