MIXED MEATS AND NEAPOLITAN CHEESES FOR A SMALL HOUSE OF ABOUT 1 KG
Mix of Neapolitan handcrafted meats cut into cubes.
The Spianata is the meat with a typical crushed shape, medium-sized and with a strong taste.
The Spianata is the meat with a typical crushed shape, medium-sized and with a strong taste. Excellent on pizza along with basil, crumbled oregano and black olives.
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Mix of Neapolitan handcrafted meats cut into cubes.
The Culatello is obtained from the processing of the fine part of the adult pig thigh (which has reached at least 200 kg of weight).
The Colosseum box has typical Roman cured meats and cheeses of excellent quality.
The cup of Parma IGP is one of the top products of this land.
From the exciting traditional and intense flavor, in the typical white paper.
The pepper cheek is derived from cheeks (the anatomical part from the throat to the shoulder) of pigs bred in Italy.
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.
The pavement is a salami that distinguishes itself from the other Calabrian sausages for the size.
La cecina di León (pronunciato sesìna) is a variety of animal preserves that is processed in the province of León with beef.
With Ventricina we mean the product prepared with the dough of the meat, medium cut, obtained from the shoulder of pigs
Speaking of bacon, you immediately think of the roasted bacon with cotenna, characteristic cylindrical shape and the round slice that melts in your mouth.
The Salame di cervo Gustos has a characteristic aroma and a decided but absolutely pleasant taste, for lovers of game.
The Pulcinella box has meats and typical cheeses of excellent quality.
The Valle d’Aosta Lard d’Arnad DOP, is obtained from the sparrow of national pig.
The best roasted chicken meats and the best Amadori turkey are ideal for fillings and sandwiches, perfect for those who want a second fast and tasty dish.