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It is produced, similarly to pork ham, using goose thigh, which is often flavored with salt, pepper and spices.
Goose thigh seasoned and smoked, in this traditional Friulian preparation. A real treat!
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.
Salami Culacciona of wild bred pig, stands out among the cured meats for being soft and for its aromas, flavors and uniqueness.
"From Cook" version.Great alternative to the classic sausage, a sausage typical of ancient history and appealing taste of the province of Ferrara.
Salami of wild pig raised in the Casentino (Ar), a 250gr piece with the characteristic of having a medium-large grain, ideal consumed with bread accompanied by a good wine.
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 classic "Kaminwurzen» South Tyrolean products with beef and smoked pork meat in natural intestine.
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.
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.
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.
From carefully selected local pork cuts, the bow is a truly unique specialties to taste and tradition.