16 other products in the same category:
Tantalizing and scented with aromatic herbs, directly from the Val di Non.
A delicious product, with a slightly smoky and savory taste.
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 smoking processes through beech wood dampened the converisce a unique flavor and satisfying.
Thickly streaked with lean because obtained from a very muscular part of the belly, it is the typical Tuscan pancetta.
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 ...)
A curious fresh product in the shape of meatball, with a rustic flavor and appetizing.
It is the sausage typical of South Tyrol. The flavor and unmistakable aroma.
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.
Sausages produced with the cut of pork neck, rubbed with spices and stuffed into natural casings.