16 other products in the same category:
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 smoking processes through beech wood dampened the converisce a unique flavor and satisfying.
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.
"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.
Typical Tuscan salami, with alternating lean and fat parts that melt in the mouth.
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.
A curious fresh product in the shape of meatball, with a rustic flavor and appetizing.
Speck is obtained from pork legs that are trimmed according to ancient rules, salted and flavored with traditional recipes.
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 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 ...)
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.