16 other products in the same category:
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.
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 smoking processes through beech wood dampened the converisce a unique flavor and satisfying.
The black truffle mortadella is the union of two traditional products that meet and give an intense and particular flavor.
A curious fresh product in the shape of meatball, with a rustic flavor and appetizing.
Sausages produced with the cut of pork neck, rubbed with spices and stuffed into natural casings.
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.
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 ...)
The cheek of the pig, one of the pieces of the pig with a component of fine fat and traversed by thin veins (muscle).