16 other products in the same category:
A unique ingredient of the Parma pork butchery. Sweet taste and soft consistency differentiate it from other salami on the market. And Podere Cadassa is a guarantee seal on the working process.
Spalla Cotta di San Secondo is recommended to be paired with homemade bread, cut with a knife quite thick (but still to the point that it can still melt in the mouth).Absolutely to try at least once served in hot slices (on the plate or steamed) together with the fried dumplings.
The real Ligurian flavors fruit of craftsmanship of local meats with a recipe handed down from father to son.
The black truffle mortadella is the union of two traditional products that meet and give an intense and particular flavor.
"Black Pig of Parma" Lard is very tasty because besides being obtained from the fresh fat of one of the best breeds of Italian pigs it is also flavored with natural ingredients such as sage, rosemary, juniper, pepper, garlic. The Black Pig of Parma is celebrated all over the world for the unique taste of its naturally savory fat.
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.
A special taste and a pleasure to be granted not only on special occassions. Highly recommended to cut thin abbiamento flavored butters.
Pack of 4 sausages.
Pack of 4 sausages.
Wild boar ham with its lean and sweet meat is certainly one of the finest game cured meats. The wild notes are well balanced by a pleasantly umami base taste, with savory sallies that awaken the palate. A pre-sliced wild boar ham that stimulates the imagination in the kitchen, especially with original combinations for appetizers and sandwiches.
Mariola di Salame takes its name from the use of natural pork casing (“mariola”) to stuff it. One of the finest salamis, which thanks to the use of natural casing allows a high seasoning together with a selection of superior quality meats: trimming of Culatello with coppa and shoulder.
And a salami very particular one flesh goose: bird that has a facility to lend itself very well to the seasoning and preservation.
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.
Culatello di Zibello DOPit is one of the most prestigious cured meats of the Italian tradition, the heart of the ham. Podere Cadassa is part of the association "Ancient Producers" and it is Slow Food presidium, thus guaranteeing a further selection of the product and a production method of superior quality.
Great alternative to the classic sausage, a sausage of ancient history and appealing taste in pre-cooked version. GLUTEN FREE.
There 'Nduja of Spilinga Born from the sun of Calabria and the best peasant traditions, one of the products that best represent this land.
Spreadable delicacy of pork lard and goose meat. Your crouton will never be the same again.