The Sgambato is certainly one of the most tasty raw hams in the panorama of the world sausages.

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 pepper cheek is derived from cheeks (the anatomical part from the throat to the shoulder) of pigs bred in Italy.

Mix of Neapolitan handcrafted meats cut into cubes.

The neckline is a particular sausage that is obtained from the processing of the upper part of the neck and shoulder of the pig

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 mortadella two towers stands out for the high quality of the cuts used (shoulder and thin thigh) and a particular lightness.

Our piglet is obtained from pork straw and bacon.

Flavored whole turkey breast according to the original recipe of Attilio Lenti, hand tied and roasted in the oven.

Herbal gourmand salami is characterized by a sweet taste, slightly smoked.

The Neapolitan Cicoli, or ciccioli, is a fatty food present in the pig in the preparation of the ostrich.

The Salame Napoli a taglio is produced with the best meat of the national heavy pork (dryer, sash and bacon).

The ostrich is obtained from the fusion of the adipose tissues of the pig, assuming the consistency of a candid and compact cream.

Pull pork, also shortened pulled, is an American dish native to North Carolina.

Lardo di Colonnata IGP is a pork-based sausage, produced in the homonymous Tuscan town.

From the great tradition Fiorucci is born a real novelty in the world of meats.