16 other products in the same category:
Tantalizing and scented with aromatic herbs, directly from the Val di Non.
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.
The smoking processes through beech wood dampened the converisce a unique flavor and satisfying.
It is the sausage typical of South Tyrol. The flavor and unmistakable aroma.
Ideal salami for all lovers of rustic flavors. Wild soul with smoky notes.It can be served both raw and cooked (to accompany polenta, for example)br />The Friulian pitina is a Slow Food presidium.
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.
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.
"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 Cup of Podere Cadassa strong>it is the typical local one, characterized by a longer cut of meat than that of the rest of Italy. Still totally natural processing: the meat is flavored with only salt and pepper, to then be stuffed into pork intestine. Perfect salami to create appetizers, for example in flans or on flan cut into strips.
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 ...)
TherePork bacon from Podere Cadassait has a pinkish color of the fat part and a delicate taste. A slice of it melts in your mouth. Rolled bacon made using only natural raw material, without preservatives or other. Pork belly from Podere Cadassa is always perfect, both for cooking (it adds flavor to the meat during cooking) and as a salami with focaccia, pizzas, tigelle.
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.
A delicious product, with a slightly smoky and savory taste.