16 other products in the same category:
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.
Il Ciauscolo, the spreadable salami recognized by the Marche Region as a "traditional product".
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 classic "Kaminwurzen» South Tyrolean products with beef and smoked pork meat in natural intestine.
"From Cook" version.Great alternative to the classic sausage, a sausage typical of ancient history and appealing taste of the province of Ferrara.
Tantalizing and scented with aromatic herbs, directly from the Val di Non.
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.