Porchetta di Ariccia is a type of pork, a dish made of cooked pork, typical of the municipality of Ariccia, in the province of Rome.
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Porchetta di Ariccia is a type of pork, a dish made of cooked pork, typical of the municipality of Ariccia, in the province of Rome. Since 14 June 2011, at European level, the Porchetta di Ariccia has been awarded the recognition of protected geographical indication.
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After slice you will never get tired of eating this timeless sausage.
The Castel dell’ovo box has typical Neapolitan salami of excellent quality.
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.
The mortadella two towers stands out for the high quality of the cuts used (shoulder and thin thigh) and a particular lightness.
With the Iberian ham without bone, you will have the best Iberian ham of the highest quality.
The Amatrician cheek is a specialty of the municipalities of Amatrice and Accumoli in the province of Rieti, and of Campotosto in the province of L'Aquila, used above all for the realization of a sauce to season the pasta said to the amatrician.
The meats of the Black Pig are meticulously selected and are characterized by their typical taste and softness.
Flavored whole turkey breast according to the original recipe of Attilio Lenti, hand tied and roasted in the oven.
The Speck Alto Adige IGP Tirolinger is produced with selected boned maize thighs.
The caciospianata is a typical Calabrian product and reproduced by San Vincenzo, after having found the old recipes.
The neckline is a particular sausage that is obtained from the processing of the upper part of the neck and shoulder of the pig
From the soft texture and the most pronounced and decided taste, characterized by an orange beige color and decisive aromas, this product is ideal to discover the foie gras.
It stands out for the calibrated roasting of the Tacchino Fese and the delicate aroma according to the original recipes of Attilio Lenti.
The Spianata is the meat with a typical crushed shape, medium-sized and with a strong taste.
The rolled bacon is a real touch for eyes and palate.
The seasoned fillet is a very thin sausage, made with the seasoning of the pig's strand.