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

Mix of Neapolitan handcrafted meats cut into cubes.

Once sliced, the Speck looks like a slightly smoked raw ham, obtained from selected cuts of pork.

The best roasted chicken meats and the best Amadori turkey are ideal for fillings and sandwiches, perfect for those who want a second fast and tasty dish.

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

It stands out for the calibrated roasting of the Tacchino Fese and the delicate aroma according to the original recipes of Attilio Lenti.

Cotechino is a type of sausage consumed cooked and diffused in all regions of northern Italy.

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 Neapolitan Sausage is an aromatized and seasoned product typical of Campania, kept from first choice meats such as ham, shoulder and pork bacon.

The rolled bacon is a real touch for eyes and palate.

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.

The meats of the Black Pig are meticulously selected and are characterized by their typical taste and softness.

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 Colosseum box has typical Roman cured meats and cheeses of excellent quality.