16 other products in the same category:
High mountain game salami that surprises for its delicate flavor, with typical wild notes.
A delicious product, with a slightly smoky and savory taste.
The noblest cut worked according to the great local butchery art by the farmers themselves, who keep herds of wild boars in their own woods at more than 900 meters above sea level on the Lucanian Apennines. The fillet is lean and tasty at the same time, with characteristic hints of game, excellent to be presented as an appetizer.
The classic Bavarian white sausages with a traditionally spicy flavor, excellent for continental breakfasts and Sunday brunches. Perfect for barbecues, accompanied by rivers of beer.
Typical salami from Trentino but not only. Try the Val di Non lucanica (luganega) in the many local recipes: you can use this Trentino salami in the dumpling dough, as a filling for savory pies or in sauce or to make sandwiches. Trentino seasoned sausage, medium-grain minced meat - pure pork.
There 'Nduja of Spilinga Born from the sun of Calabria and the best peasant traditions, one of the products that best represent this land.
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 ...)
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.
Il Ciauscolo, the spreadable salami recognized by the Marche Region as a "traditional product".
Salami Culacciona of wild bred pig, stands out among the cured meats for being soft and for its aromas, flavors and uniqueness.
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.
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.
A lean and tasty sausage from special taste.