16 other products in the same category:
The classic "Kaminwurzen» South Tyrolean products with beef and smoked pork meat in natural intestine.
Culacciona salami Whole, perfume, uniqueness and flavor in this soft paste salami.
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 ...)
Handmade wild boar salami made with natural ingredients: selection of wild boar meat, pork fat, chilli and wild fennel; all embellished by flavoring with the local fine wine Aglianico del Volture. Strong flavor that perfectly reflects the most authentic spirit of wild boar meat.
Nice big and big frankfurters, with lots of meat, to be served with sauerkraut or potatoes. Classic flavor, slightly spicy and aromatic, but still delicate and light which is great if you want to use them for a salad.
Sausages produced with the cut of pork neck, rubbed with spices and stuffed into natural casings.
Borzillo is a spreadable salami made with wild boar meat and pork fat, naturally flavored with hot pepper and a mixture of wild herbs. Finally the dough is embellished with local sweet pepper. It is the perfect salami to create rustic bruschettoni but also to season pasta and create very original risotto.
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 special version of the traditional Sant'Olcese salami. Limited production and lactose. An experiment a complete success!
Thickly streaked with lean because obtained from a very muscular part of the belly, it is the typical Tuscan pancetta.
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.
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 cheek of the pig, one of the pieces of the pig with a component of fine fat and traversed by thin veins (muscle).