SAN VINCENZO CACIOCAPOCOLL FROM 500 GR
Caciocapocollo is a typical Calabrian product and reproduced by San Vincenzo, after having found the old recipes.
Its characteristic spicy taste comes from the processing of fresh pork bacon with the addition of chili.
From Naples with passion comes the spicy sausage, or salamiella. A strong taste that bursts into the first taste and conquers you with all its strength. Its characteristic spicy taste comes from the processing of fresh pork bacon with the addition of chili. Ideal to enrich the most classic range of the Neapolitan tradition: pizza. Spicy at the right point, tasty and of superior quality. The Riassunto di Salame Napoli spicy is for those who love decisive tastes.
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Caciocapocollo is a typical Calabrian product and reproduced by San Vincenzo, after having found the old recipes.
The Speck Alto Adige IGP Tirolinger is produced with selected boned maize thighs.
The Spianata is the meat with a typical crushed shape, medium-sized and with a strong taste.
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 caciospianata is a typical Calabrian product and reproduced by San Vincenzo, after having found the old recipes.
For the production of the Smoked Speck fillet is chosen only the best of the pork fillet, the most lean and valuable part.
The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.
It comes from beef from the famous breed of the same name native to the Japanese region Kobe.
From the exciting traditional and intense flavor, in the typical white paper.
The best roasted chicken meats and the best Amadori turkey are ideal for fillings and sandwiches, perfect for those who want a second fast and tasty dish.
Today this psalm is perhaps what best expresses the spirit and creativity of the Tuscan people. It is a fresh and aromatic product, suitable for the palates of adults, elderly and children, soft and light. Thanks to its relatively short seasoning times, the fennel is a delicious salami that arrives on the market from the producer to the consumer with an absolutely affordable price.
Pull pork, also shortened pulled, is an American dish native to North Carolina.
The Valle d’Aosta Lard d’Arnad DOP, is obtained from the sparrow of national pig.
It is simply the best bresaola in Valtellina, marked by the IGP brand.
The ostrich is obtained from the fusion of the adipose tissues of the pig, assuming the consistency of a candid and compact cream.