16 other products in the same category:
Tantalizing and scented with aromatic herbs, directly from the Val di Non.
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.
The smoking processes through beech wood dampened the converisce a unique flavor and satisfying.
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.
A delicious product, with a slightly smoky and savory taste.
"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 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 ...)
Sausages produced with the cut of pork neck, rubbed with spices and stuffed into natural casings.
It is the sausage typical of South Tyrol. The flavor and unmistakable aroma.
A curious fresh product in the shape of meatball, with a rustic flavor and appetizing.
Typical Tuscan salami, with alternating lean and fat parts that melt in the mouth.