GIGI STRUCTURE BY 500 GR
The ostrich is obtained from the fusion of the adipose tissues of the pig, assuming the consistency of a candid and compact cream.
The ostrich is obtained from the fusion of the adipose tissues of the pig, assuming the consistency of a candid and compact cream.
Perfect to use in the kitchen as a sauce of artichokes to season pasta
The ostrich is obtained from the fusion of the adipose tissues of the pig, assuming the consistency of a candid and compact cream.
Black table olives cut 4.1 kg washers selected for quality and calibration.
The mortadella two towers stands out for the high quality of the cuts used (shoulder and thin thigh) and a particular lightness.
A simple and natural recipe, composed of only Italian and cheek meats (the most noble and fragrant fat of the pig for the preparation of the “lardini”), salt, natural aromas and honey.