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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Lardo di Colonnata IGP is a pork-based sausage, produced in the homonymous Tuscan town.
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.
Caciocapocollo is a typical Calabrian product and reproduced by San Vincenzo, after having found the old recipes.
The pepper cheek is derived from cheeks (the anatomical part from the throat to the shoulder) of pigs bred in Italy.
The rolled bacon is a real touch for eyes and palate.
The Neapolitan Cicoli, or ciccioli, is a fatty food present in the pig in the preparation of the ostrich.
With the Iberian ham without bone, you will have the best Iberian ham of the highest quality.
Thanks to the use of fine pork and the bag in an easy peeling casing, an excellent product has been produced.
Raw ham with a sweet and refined taste, it is a low calorie dish, but with an intense taste.
Pure pork ham, (fresh pork thigh with bone) undergoing a cooking process and sterilization in vacuum aluminum envelopes.
It's the pork belly, flavored, after the savory, with pepper and garlic rolled on itself.
Sweet neckline is a piece of seasoned pork.
Spanish salami gourmand with black pepper with a delicate and smoked taste.