La cecina di León (pronunciato sesìna) is a variety of animal preserves that is processed in the province of León with beef.

Thanks to the use of fine pork and the bag in an easy peeling casing, an excellent product has been produced.

The perfect box for spicy lovers.

Without additives, but with such taste, just as it should be.

It comes from beef from the famous breed of the same name native to the Japanese region Kobe.

A simple and natural recipe, composed of only Italian and cheek meats (the most noble and fragrant fat of the pig for the preparation of the “lardini”), salt, natural aromas and honey.

The cup of Parma IGP is one of the top products of this land.

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

The Piacentina DOP Cup is irregular. The product is perfumed, the aroma is sweet and characteristic.

Caciocapocollo is a typical Calabrian product and reproduced by San Vincenzo, after having found the old recipes.

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.

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

Salams of the Vesuvius land from the thick dough.

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.

The Salsiccia di Cinghiale is for all lovers of meats with an intense and natural taste.