The Salame di cervo Gustos has a characteristic aroma and a decided but absolutely pleasant taste, for lovers of game.

The Salumificio San Vincenzo produces various types of SALSICCIA.

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.

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

The seasoned fillet is a very thin sausage, made with the seasoning of the pig's strand.

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

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

The Amatrician cheek is a specialty of the municipalities of Amatrice and Accumoli in the province of Rieti, and of Campotosto in the province of L'Aquila, used above all for the realization of a sauce to season the pasta said to the amatrician.

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.

A sausage with a typical spicy taste and a strong taste, in line with the recipes of the Neapolitan tradition.

NDUJA DI SPILINGA PICCANTE 500GR CALABRESE

Our piglet is obtained from pork straw and bacon.

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

The Spianata is the meat with a typical crushed shape, medium-sized and with a strong taste.

Pure pork ham, (fresh pork thigh with bone) undergoing a cooking process and sterilization in vacuum aluminum envelopes.

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