16 other products in the same category:
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.
A delicious product, with a slightly smoky and savory taste.
Typical Tuscan salami, with alternating lean and fat parts that melt in the mouth.
The black truffle mortadella is the union of two traditional products that meet and give an intense and particular flavor.
Speck is obtained from pork legs that are trimmed according to ancient rules, salted and flavored with traditional recipes.
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.
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 cheek of the pig, one of the pieces of the pig with a component of fine fat and traversed by thin veins (muscle).
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.
Thickly streaked with lean because obtained from a very muscular part of the belly, it is the typical Tuscan pancetta.
"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.