SALUMIFICIO JVON PANCETTA IN RETE BY CIRCA 1.5 KG
The rolled bacon is a real touch for eyes and palate.
Prepared with selected meats of Italian ham, with captivating shape, seasoned in cotton canvas, the Golfetta is a unique and authentic pleasure, with an inimitable taste.
Prepared with selected meats of Italian ham, with captivating shape, seasoned in cotton canvas, the Golfetta is a unique and authentic pleasure, with an inimitable taste. Light and tasty, it supports the nutritional needs of the modern consumer: with a high protein intake and a reduced fat content (40% less fat than a traditional salami), Golfetta is a second ideal dish. So taste it, natural, or seasoned with extra virgin olive oil and lemon to fully enjoy all its fragrance.
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The rolled bacon is a real touch for eyes and palate.
Lardo di Colonnata IGP is a pork-based sausage, produced in the homonymous Tuscan town.
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.
With Ventricina we mean the product prepared with the dough of the meat, medium cut, obtained from the shoulder of pigs
The seasoned fillet is a very thin sausage, made with the seasoning of the pig's strand.
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.
After slice you will never get tired of eating this timeless sausage.
The Salsiccia di Cinghiale is for all lovers of meats with an intense and natural taste.
Pull pork, also shortened pulled, is an American dish native to North Carolina.
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.
From the exciting traditional and intense flavor, in the typical white paper.
Smoked goose breast, obtained with two overlapping goose combs, rolled and sewn.
The mortadella two towers stands out for the high quality of the cuts used (shoulder and thin thigh) and a particular lightness.
The neckline is a particular sausage that is obtained from the processing of the upper part of the neck and shoulder of the pig