CAPOCOLLO OF THE SPICY CARDINAL FROM ABOUT 1.5 KG
The neckline is a particular sausage that is obtained from the processing of the upper part of the neck and shoulder of the pig
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.
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. The Lardo di Pata Negra is handcrafted using as a raw material the back cover fat of 100% Iberian Pata Negra pigs born and bred in the braid state that feed only of acorns. The wise processing of these fine meats and a secret recipe built with years of passion, give the product that taste and unmistakable taste. Obtained from the salting and subsequent seasoning of the covering dorsal fat, the lard is subjected to to beelected and manual trim. At the same time the tanning is prepared, that is a mixture of salt, spices and aromatic herbs in proportion and quantity appropriate to the type of specific product. Subsequently, the pieces of lard are placed inside tanks alternating with layers of the mixture previously prepared, which allows an aging of more than 120 days and contributes to the development of a particular aromatic complexity extremely balanced.
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The neckline is a particular sausage that is obtained from the processing of the upper part of the neck and shoulder of the pig
After slice you will never get tired of eating this timeless sausage.
Cotechino is a type of sausage consumed cooked and diffused in all regions of northern Italy.
Senfter mountain pork is produced with pork, flavoured and salted. Mountain pork is a Trentino specialty produced with Italian pigs, and spiced with Trentino spices.
The meats of the Black Pig are meticulously selected and are characterized by their typical taste and softness.
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.
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.
The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.
l pulled pork is one of the most complex preparations of the American barbecue “low & slow”.
A sausage with a typical spicy taste and a strong taste, in line with the recipes of the Neapolitan tradition.
The Salame Napoli a taglio is produced with the best meat of the national heavy pork (dryer, sash and bacon).
The Valle d’Aosta Lard d’Arnad DOP, is obtained from the sparrow of national pig.
The Castel dell’ovo box has typical Neapolitan salami of excellent quality.
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.