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The traditional wine vinegar "Osiet" has soured spontaneously in oak barrels for several years and is not subject to infiltration. very strong taste to use in drips.
Polenta of the past, twentieth century. Marano corn flour, an ingredient that is fortunately rediscovering itself after being replaced by more profitable seeds. Pay back in taste.
Character dispenser. Spray pack to give new flavors to your dishes. Acidity: 8%.
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And a salami very particular one flesh goose: bird that has a facility to lend itself very well to the seasoning and preservation.
Spreadable delicacy of pork lard and goose meat. Your crouton will never be the same again.
A lean and tasty sausage from special taste.
Seasoned wild boar sausage with a strong and wild flavor, quality game meat and chilli and fennel. The mixture of this salami is worked in an artisanal way, with a knife point, that is, the meat (wild boar and pork) is minced by cutting by hand.
The whole wild boar ham flake is a must for lovers of game cured meats. Here you have the maximum expression of the wild, which in a game of flavors and aromas gives characteristic nuances to the taste of the meat that is perfectly balanced between sweet and savory.
The real Ligurian flavors fruit of craftsmanship of local meats with a recipe handed down from father to son.
Salami "with a sweet taste" and very thin. The Strolghino of culatello should be eaten tenderly. This salami is aged for only 20 days.
A special taste and a pleasure to be granted not only on special occassions. Highly recommended to cut thin abbiamento flavored butters.
Pack of 3 sausages.
Pack of 3 sausages.
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.
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.
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.
Fresh sausage of mixed wild boar and pork, flavored as a local tradition with wild fennel and chilli. The wild taste is very delicate and the quality of the meat of animals grown free in the semi-wild state in the woods of the Lucanian Apennines is immediately perceived. To do on the grill, to eat in a sandwich, for your sauce: universal!