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The smoking processes through beech wood dampened the converisce a unique flavor and satisfying.
Tantalizing and scented with aromatic herbs, directly from the Val di Non.
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.
Sausages produced with the cut of pork neck, rubbed with spices and stuffed into natural casings.
Raw Ham is Italian pork, with a greater quantity of fat, seasoned 30 months, cut by hand.
Spreadable delicacy of pork lard and goose meat. Your crouton will never be the same again.
"From Cook" version.Great alternative to the classic sausage, a sausage typical of ancient history and appealing taste of the province of Ferrara.
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.
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.
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.