The Neapolitan Cicoli, or ciccioli, is a fatty food present in the pig in the preparation of the ostrich.

Cotechino is a type of sausage consumed cooked and diffused in all regions of northern Italy.

The Salame Napoli a taglio is produced with the best meat of the national heavy pork (dryer, sash and bacon).

Cotechino is a type of sausage consumed cooked and diffused in all regions of northern Italy.

The house is crafted using high quality ingredients and following the recipes of the ancient Neapolitan tradition. Filled with meats and cheeses, the house is a typical Neapolitan rustic prepared during Easter.

Caciocapocollo is a typical Calabrian product and reproduced by San Vincenzo, after having found the old recipes.

The Neapolitan Sausage is an aromatized and seasoned product typical of Campania, kept from first choice meats such as ham, shoulder and pork bacon.

Its characteristic spicy taste comes from the processing of fresh pork bacon with the addition of chili.

Sweet neckline is a piece of seasoned pork.

The neckline is a particular sausage that is obtained from the processing of the upper part of the neck and shoulder of the pig