16 other products in the same category:
From lean meat to local sheep, a mountain specialty not to be missed.
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 ...)
Whole salami of wild pig raised in the Casentino (Ar), with the characteristic of having a medium-large grain with clearly visible white fat cubes. The salami is excellent as an appetizer accompanied by bread and red wine.
"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 with an intense and spicy aroma and flavor. The cubed lard is added to the lean mixture of noble cuts of pork which are then cured together with salt and pepper.
Great alternative to the classic sausage, a sausage of ancient history and appealing taste in pre-cooked version. GLUTEN FREE.
High mountain salami that surprises thanks to its delicate flavor, with typical wild notes.
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.
Norcineria Marche salami from Italian pigs reared by the same delicatessen in the local countryside, with a typical and classic flavor, thanks to the careful tanning.It is advisable to present it in a platter of selected cured meats, or with cheeses - pecorino and caciotte - and with rustic bread.
The real Ligurian flavors fruit of craftsmanship of local meats with a recipe handed down from father to son.
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.
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.