CLASSIC SALAMI GR.150

Bresaola IGP - Seasoned product typical of Valtellina, derived from the leg of a bovine called “Punta d'anca”. The bresaola obtained has a compact shape and is of greater value as it is formed by the “noble” muscles of the thigh.

The Coppa di Parma PGI is one of the most typical cured meats of Emilia. It is renowned for its characteristic scent and the right percentage of fat. The full flavor is given by the aging that takes place in natural cellars; this is the essential phase to guarantee the quality of the product as it gives the aroma and fragrance typical of this salami

Delicate, due to the harmonious balance of spices, natural aromas and honey. Digestible, thanks to the skilful use of different cuts of fine Italian meats. Natural, without lactose, without milk proteins, without added glutamate and polyphosphates.

PROSC. COOKED ROAST WITH GRANCORDATO HERBS

GLUTEN FREE DOP BECAUSE I AM GOOD ? I am made only with meat from pigs born and raised in Italy and sea salt. They produce me exclusively in Friuli Venezia Giulia in the hilly area of ​​the municipality of the same name in the province of Udine.

They are prepared with the best pork meat from 100% Italian farms and thanks to the innovative Ambient flow pack packaging, they can be stored outside the fridge.

They are prepared with the best pork meat from 100% Italian farms and thanks to the innovative Ambient flow pack packaging, they can be stored outside the fridge.

TRUFFLE SALAMI GR.120 They are prepared with the best pork meat from 100% Italian farms and thanks to the innovative Ambient flow pack packaging, they can be stored outside the fridge.

CLASSIC SALAMI GR.150 They are prepared with the best pork meat from 100% Italian farms and thanks to the innovative Ambient flow pack packaging, they can be stored outside the fridge.

SPICY VENTRICINE, PACKED IN VACUUM-PACKAGED SLICES (SALE BY WEIGHT) Coarse-grained pure pork salami with a strong and decisive flavor. Prepared exclusively with selected fresh meats, it stands out for its deep red color and particularly strong and spicy flavor. The ground is mixed with the addition of exclusively Calabrian red hot pepper.

Typical spreadable and spicy salami, Nduja Calabrese is characteristic of the municipality of Spilinga, near Monte Poro (VV) in Calabria. For its preparation no preservatives or dyes are used but only a minced pork meat (bacon, bacon and lard), hot Calabrian red pepper and salt. It is stuffed and aged in natural casing.

SWEET PAESANO PILLOW, WHOLE VACUUM PACKED (SALE BY WEIGHT) Ingredients: Pork cheek, salt, spices, flavorings - Sugars: dextrose, sucrose. Type of processing: Pear-shaped sectioned, salting, manual spicing in brine.