16 other products in the same category:
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.
Slice of pork cheek with a natural and rustic flavor. Traditional smoking and manual processing allow the true aromas to penetrate the meat, giving it a full spicy soul.
A special taste and a pleasure to be granted not only on special occassions. Highly recommended to cut thin abbiamento flavored butters.
Pack of 3 sausages.
Pack of 3 sausages.
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.
TheNatural cotechinoit is made with selected coarsely minced meat, flavored with salt and spices and finally stuffed into natural casings. Fresh cotechino, still to be cooked. We recommend cooking at least 3/4 hours in unsalted water after making small holes in the casing and wrapping the cotechino in a tight cloth. Available from October to February.
A curious fresh product in the shape of meatball, with a rustic flavor and appetizing.
High mountain salami processed according to local tradition. The aromaticity of spices goes well with the characteristic and genuine flavor of game.
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.
And a salami very particular one flesh goose: bird that has a facility to lend itself very well to the seasoning and preservation.
Il Ciauscolo, the spreadable salami recognized by the Marche Region as a "traditional product".
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 whole wild boar ham flake is a must for lovers of game cured meats. Here you have the maximum expression of the wild, which in a game of flavors and aromas gives characteristic nuances to the taste of the meat that is perfectly balanced between sweet and savory.
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.