The seasoned fillet is a very thin sausage, made with the seasoning of the pig's strand.

Raw ham with a sweet and refined taste, it is a low calorie dish, but with an intense taste.

Black nitrile glove, latex-free, powder-free, textured on the fingers.

Lardo di Colonnata IGP is a pork-based sausage, produced in the homonymous Tuscan town.

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

From the exciting traditional and intense flavor, in the typical white paper.

It stands out for the calibrated roasting of the Tacchino Fese and the delicate aroma according to the original recipes of Attilio Lenti.

Produced from the fesa obtained from adult bovine thighs and then salted.

With the Iberian ham without bone, you will have the best Iberian ham of the highest quality.

La cecina di León (pronunciato sesìna) is a variety of animal preserves that is processed in the province of León with beef.

The Spianata is the meat with a typical crushed shape, medium-sized and with a strong taste.

Herbal gourmand salami is characterized by a sweet taste, slightly smoked.

Smoked goose breast, obtained with two overlapping goose combs, rolled and sewn.

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

Mix of Neapolitan handcrafted meats cut into cubes.