Salad and flavored with spices. A fine processing is tied and seasoned for a variable period depending on weight.

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

For the production of the Smoked Speck fillet is chosen only the best of the pork fillet, the most lean and valuable part.

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

This pig has the characteristic of having soft and tasty meats.

The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.

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

The cooked ham Gran Biscotto always in its recipe unchanged for over 30 years: classic taste, slowly steamed.

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.

With the Iberian ham without bone, you will have the best Iberian ham of the highest quality.

The pepper cheek is derived from cheeks (the anatomical part from the throat to the shoulder) of pigs bred in Italy.

With Ventricina we mean the product prepared with the dough of the meat, medium cut, obtained from the shoulder of pigs

The perfect box for spicy lovers.

The Culatello is obtained from the processing of the fine part of the adult pig thigh (which has reached at least 200 kg of weight).

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

It is simply the best bresaola in Valtellina, marked by the IGP brand.