16 other products in the same category:
Precious notes of game and a very lean meat with little fat make the seasoned wild boar fillet one of the most particular cured meats. Perfect to combine with "fatty" ingredients.
TherePork bacon from Podere Cadassait has a pinkish color of the fat part and a delicate taste. A slice of it melts in your mouth. Rolled bacon made using only natural raw material, without preservatives or other. Pork belly from Podere Cadassa is always perfect, both for cooking (it adds flavor to the meat during cooking) and as a salami with focaccia, pizzas, tigelle.
Wurstel with a delicate flavor, embellished by light smoking. Try them in salads and when it's a little colder with beans in soup. 2 wurstel pack.
From the flake (or walnut) of the leg of the wild boar comes a wild boar salami with a sweet but also wild flavor. Seasoning in a natural environment in the Lucanian Apennines, in the same places where wild boars live in a semi-wild state.
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 ...)
Sausages produced with the cut of pork neck, rubbed with spices and stuffed into natural casings.
The classic "Kaminwurzen» South Tyrolean products with beef and smoked pork meat in natural intestine.
Goose thigh seasoned and smoked, in this traditional Friulian preparation. A real treat!
Whole salami of wild pig raised in the Casentino (Ar), with the characteristic of having a medium-large grain with clearly visible white fat cubes. The salami is excellent as an appetizer accompanied by bread and red wine.
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.
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.
And a salami very particular one flesh goose: bird that has a facility to lend itself very well to the seasoning and preservation.