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

l pulled pork is one of the most complex preparations of the American barbecue “low & slow”.

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

The pavement is a salami that distinguishes itself from the other Calabrian sausages for the size.

Speaking of bacon, you immediately think of the roasted bacon with cotenna, characteristic cylindrical shape and the round slice that melts in your mouth.

During the preparation, goose combs are placed in layers for marinating and left to rest in a local special for the time necessary to absorb the aromas of spices.

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

Raw ham with a sweet and refined taste, it is a low calorie dish, but with an intense taste.

The perfect box for spicy lovers.

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

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

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

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

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