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.
The cheek of the pig, one of the pieces of the pig with a component of fine fat and traversed by thin veins (muscle).
A delicious product, with a slightly smoky and savory taste.
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.
Tantalizing and scented with aromatic herbs, directly from the Val di Non.
Thickly streaked with lean because obtained from a very muscular part of the belly, it is the typical Tuscan pancetta.
A curious fresh product in the shape of meatball, with a rustic flavor and appetizing.
The black truffle mortadella is the union of two traditional products that meet and give an intense and particular flavor.
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.
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 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.