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

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

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

The Salumificio San Vincenzo produces various types of SALSICCIA.

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

The Castel dell’ovo box has typical Neapolitan salami of excellent quality.

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

The process involves dry salting, marinating in salt, aromas and spices and finally smoking and seasoning for about 60 days.

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

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

The Salumificio San Vincenzo produces various types of SALSICCIA.

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

Smoked goose breast, obtained with two overlapping goose combs, rolled and sewn.

Sweet neckline is a piece of seasoned pork.

It's the pork belly, flavored, after the savory, with pepper and garlic rolled on itself.

The Colosseum box has typical Roman cured meats and cheeses of excellent quality.