PINI VALTELLINA PUNTA D'ANCA I.G.P. DA CIRCA 1.6 KG
Produced from the fesa obtained from adult bovine thighs and then salted.
The Neapolitan Sausage is an aromatized and seasoned product typical of Campania, kept from first choice meats such as ham, shoulder and pork bacon.
The Neapolitan Sausage is an aromatized and seasoned product typical of Campania, kept from first choice meats such as ham, shoulder and pork bacon.
The sweet Naples sausage is made only with pure Italian pig meat, it is stuffed in natural gut.
The sweet Naples sausage is very delicious and famous for its sweet taste and its traditional form “u”.
Made from coarsely grounded meat and expertly flavoured, to give an intense aroma and a decided but pleasantly sweet taste. Seasoned for 45/60 days.
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Produced from the fesa obtained from adult bovine thighs and then salted.
The pepper cheek is derived from cheeks (the anatomical part from the throat to the shoulder) of pigs bred in Italy.
The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.
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.
Pure pork ham, (fresh pork thigh with bone) undergoing a cooking process and sterilization in vacuum aluminum envelopes.
The Pulcinella box has meats and typical cheeses of excellent quality.
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 Lardo di Pata Negra was born from the idea of norcini Cerù to bind the latiny and ancient traditions of two Mediterranean peoples, the Italian and the Spanish, to create a combination of flavors that finds roots in the woods of great oaks and in the ancient ways of living in the countryside.
It is simply the best bresaola in Valtellina, marked by the IGP brand.
Raw ham with a sweet and refined taste, it is a low calorie dish, but with an intense taste.
Produced with the best swine meat according to the traditional recipe of family and flavored with aromatic herbs, this speck is seasoned with fresh mountain air.
Cotechino is a type of sausage consumed cooked and diffused in all regions of northern Italy.
La cecina di León (pronunciato sesìna) is a variety of animal preserves that is processed in the province of León with beef.
The Salame Napoli a taglio is produced with the best meat of the national heavy pork (dryer, sash and bacon).
Its characteristic spicy taste comes from the processing of fresh pork bacon with the addition of chili.