You might also like
Today the Bonati Parmigiano Reggiano company enters some of the best shops, restaurants and hotels on an international level.
Without adding further ingredients in just 7 minutes a tasty and refined first course.
A delicious jelly excellent along with Tuscan typical products such as pecorino medium mature and sausages.
The Rubatà Classici are a different breadstick with a full consistency and a thicker appearance, suitable to accompany everything.
16 other products in the same category:
The smoking processes through beech wood dampened the converisce a unique flavor and satisfying.
The cheek of the pig, one of the pieces of the pig with a component of fine fat and traversed by thin veins (muscle).
"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.
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 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 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.
Sausages produced with the cut of pork neck, rubbed with spices and stuffed into natural casings.
Typical Tuscan salami, with alternating lean and fat parts that melt in the mouth.
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.