The Spianata is the meat with a typical crushed shape, medium-sized and with a strong taste.
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Wild wild boar meat is very lean, hard and fibrous, and is typically used to cook ragù or stewed with tomato sauce and spices, which accompany and mitigate the strong taste of meat. The meats of wild boar are often composed mainly of pork, and only by about 30% of wild boar meat, in this case instead the composition is for 55% wild boar meat and 45% pork.
Specific References
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The cooked ham Gran Biscotto always in its recipe unchanged for over 30 years: classic taste, slowly steamed.
The perfect box for spicy lovers.
The Salumificio San Vincenzo produces various types of SALSICCIA.
The caciospianata is a typical Calabrian product and reproduced by San Vincenzo, after having found the old recipes.
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 seasoned fillet is a very thin sausage, made with the seasoning of the pig's strand.
Spanish salami gourmand with black pepper with a delicate and smoked taste.
The Valle d’Aosta Lard d’Arnad DOP, is obtained from the sparrow of national pig.
Once sliced, the Speck looks like a slightly smoked raw ham, obtained from selected cuts of pork.
It is simply the best bresaola in Valtellina, marked by the IGP brand.
The ostrich is obtained from the fusion of the adipose tissues of the pig, assuming the consistency of a candid and compact cream.
A sausage with a typical spicy taste and a strong taste, in line with the recipes of the Neapolitan tradition.
Cotechino is a type of sausage consumed cooked and diffused in all regions of northern Italy.
Thanks to the use of fine pork and the bag in an easy peeling casing, an excellent product has been produced.
The process involves dry salting, marinating in salt, aromas and spices and finally smoking and seasoning for about 60 days.