The caciospianata is a typical Calabrian product and reproduced by San Vincenzo, after having found the old recipes.
Security policies (change them with customer reassurance module)
Shipping policies (change them with customer reassurance form)
Policies for returns (change them with customer reassurance form)
The caciospianata is a typical Calabrian product and reproduced by San Vincenzo, after having found the old recipes. The caciospianata consists of a spicy Calabrian spicy spice produced with pork selected, chopped and added of chili, then pressed to donate the typical crushed form of the sausage, then the rasp is covered with cacio calabrese spinning which once dry, is cut along with the sausage giving an irresistible taste and sweetness given by the cacio and the spiced inside.
Specific References
No customer reviews for the moment.
With the Iberian ham without bone, you will have the best Iberian ham of the highest quality.
The ostrich is obtained from the fusion of the adipose tissues of the pig, assuming the consistency of a candid and compact cream.
Once sliced, the Speck looks like a slightly smoked raw ham, obtained from selected cuts of pork.
The Sgambato is certainly one of the most tasty raw hams in the panorama of the world sausages.
The cooked ham Gran Biscotto always in its recipe unchanged for over 30 years: classic taste, slowly steamed.
For the production of the Smoked Speck fillet is chosen only the best of the pork fillet, the most lean and valuable part.
Mortadella bolognese with the black truffle of excellent quality in gift box.
Raw ham with a sweet and refined taste, it is a low calorie dish, but with an intense taste.
The meats of the Black Pig are meticulously selected and are characterized by their typical taste and softness.
Spanish salami gourmand with black pepper with a delicate and smoked taste.
The Designation of Protected Origins "Coppa Piacentina" is reserved for the product of sausage that meets the conditions and requirements set out in this production disciplinary.
The Salsiccia di Cinghiale is for all lovers of meats with an intense and natural taste.
Corte Pallavicina is an ancient courtyard of the village which also includes a 14th century castle on the banks of the Po, in an area with a unique microclimate for the seasoning of ham.
Black nitrile glove, latex-free, powder-free, textured on the fingers.
Gloriosa exclusively employs pig meats born and bred in Italy whose diet has been controlled at every stage of their growth.
The ostrich is obtained from the fusion of the adipose tissues of the pig, assuming the consistency of a candid and compact cream.