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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 real Ligurian flavors fruit of craftsmanship of local meats with a recipe handed down from father to son.
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.
It is produced, similarly to pork ham, using goose thigh, which is often flavored with salt, pepper and spices.
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.
Tantalizing and scented with aromatic herbs, directly from the Val di Non.
Ready-made artisan cotechino (usually cotechino needs to be cooked for about 3 hours ...) Cotechino is one of the Italian classics of the New Year's menu along with lentils. We also recommend serving it with mustard and mashed potatoes.
Classic frankfurter made from selected mixed pork and bovine meat, handcrafted by one of the best delicatessens in Trentino. Try them grilled, served with tasty sauces or in salads.
The special version of the traditional Sant'Olcese salami. Limited production and lactose. An experiment a complete success!