SAN VINCENZO CIRCA 150 GR
The Salumificio San Vincenzo produces various types of SALSICCIA.
The Valle d’Aosta Lard d’Arnad DOP, is obtained from the sparrow of national pig.
The Valle d’Aosta Lard d’Arnad DOP, is obtained from the sparrow of national pig. After doing all the cutting and tapping work with techniques strictly crafted and in compliance with an ancient tradition, we proceed to fill the “doils”. The word “doils” belongs to the dialect patois and is to indicate containers used to mature and preserve the lard. They are built with chestnut wood, in the form of parallelepipedo and inside it is put to season the lard.
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The Salumificio San Vincenzo produces various types of SALSICCIA.
From the soft texture and the most pronounced and decided taste, characterized by an orange beige color and decisive aromas, this product is ideal to discover the foie gras.
The Piacentina DOP Cup is irregular. The product is perfumed, the aroma is sweet and characteristic.
Speck d'anatra smoked by about 600g presents itself as the processing of the duck's breast so it is known an external surface consisting of duck fat
Mix of Neapolitan handcrafted meats cut into cubes.
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.
Smoked goose breast, obtained with two overlapping goose combs, rolled and sewn.
The Castel dell’ovo box has typical Neapolitan salami of excellent quality.
Lardo di Colonnata IGP is a pork-based sausage, produced in the homonymous Tuscan town.
Small is a small roasted ham weighing about 1.5 kg, great for family consumption but it could be a valid solution in the horeca channel for filling of delicious sandwiches.
The Spianata is the meat with a typical crushed shape, medium-sized and with a strong taste.
Once sliced, the Speck looks like a slightly smoked raw ham, obtained from selected cuts of pork.
It stands out for the calibrated roasting of the Tacchino Fese and the delicate aroma according to the original recipes of Attilio Lenti.
The process involves dry salting, marinating in salt, aromas and spices and finally smoking and seasoning for about 60 days.
The organoleptic qualities of the capocollo of Martina Franca contain the intense aromas and delicate flavors of the territory of Murgia dei Trulli and Valle d’Itria.