16 other products in the same category:
Tantalizing and scented with aromatic herbs, directly from the Val di Non.
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.
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 ...)
The wild boar capocollo is a real "gem" for lovers of game meat, a rarity that needs a very particular processing, an artisan attention that comes first of all from the quality of the meat of wild boars reared in a semi-wild state in the woods of the company. The beautiful marbling of fat ennobles the slice and makes it even tastier.
Thickly streaked with lean because obtained from a very muscular part of the belly, it is the typical Tuscan pancetta.
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.
Typical Tuscan salami, with alternating lean and fat parts that melt in the mouth.
Sausages produced with the cut of pork neck, rubbed with spices and stuffed into natural casings.
The smoking processes through beech wood dampened the converisce a unique flavor and satisfying.