16 other products in the same category:
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.
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.
"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 black truffle mortadella is the union of two traditional products that meet and give an intense and particular flavor.
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.
A delicious product, with a slightly smoky and savory taste.
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).