16 other products in the same category:
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.
Sausages produced with the cut of pork neck, rubbed with spices and stuffed into natural casings.
Thickly streaked with lean because obtained from a very muscular part of the belly, it is the typical Tuscan pancetta.
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.
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 curious fresh product in the shape of meatball, with a rustic flavor and appetizing.
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 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 ...)
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.