16 other products in the same category:
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 smoking processes through beech wood dampened the converisce a unique flavor and satisfying.
Precious notes of game and a very lean meat with little fat make the seasoned wild boar fillet one of the most particular cured meats. Perfect to combine with "fatty" ingredients.
"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.
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 ...)
Sausages produced with the cut of pork neck, rubbed with spices and stuffed into natural casings.
Typical Tuscan salami, with alternating lean and fat parts that melt in the mouth.
It is the sausage typical of South Tyrol. The flavor and unmistakable aroma.
The black truffle mortadella is the union of two traditional products that meet and give an intense and particular flavor.
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.