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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During the preparation, goose combs are placed in layers for marinating and left to rest in a local special for the time necessary to absorb the aromas of spices.
The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.
From the exciting traditional and intense flavor, in the typical white paper.
After slice you will never get tired of eating this timeless sausage.
Lardo di Colonnata IGP is a pork-based sausage, produced in the homonymous Tuscan town.
Speck d'anatra smoked by about 600g presents itself as the processing of the duck's breast so it is known an external surface consisting of duck fat
Caciocapocollo 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
Small is a small roasted ham weighing about 1.5 kg, great for family consumption but it could be a valid solution in the horeca channel for filling of delicious sandwiches.
The Pulcinella box has meats and typical cheeses of excellent quality.
The Salsiccia di Cinghiale is for all lovers of meats with an intense and natural taste.
Flavored whole turkey breast according to the original recipe of Attilio Lenti, hand tied and roasted in the oven.
The Spianata is the meat with a typical crushed shape, medium-sized and with a strong taste.