Its characteristic spicy taste comes from the processing of fresh pork bacon with the addition of chili.
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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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The ostrich is obtained from the fusion of the adipose tissues of the pig, assuming the consistency of a candid and compact cream.
Mortadella bolognese with the black truffle of excellent quality in gift box.
The Neapolitan Sausage is an aromatized and seasoned product typical of Campania, kept from first choice meats such as ham, shoulder and pork bacon.
Pure pork ham, (fresh pork thigh with bone) undergoing a cooking process and sterilization in vacuum aluminum envelopes.
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.
For the production of the Smoked Speck fillet is chosen only the best of the pork fillet, the most lean and valuable part.
The Speck Alto Adige IGP Tirolinger is produced with selected boned maize thighs.
Mix of Neapolitan handcrafted meats cut into cubes.
The pepper cheek is derived from cheeks (the anatomical part from the throat to the shoulder) of pigs bred in Italy.
The neckline is a particular sausage that is obtained from the processing of the upper part of the neck and shoulder of the pig
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 process involves dry salting, marinating in salt, aromas and spices and finally smoking and seasoning for about 60 days.
The Colosseum box has typical Roman cured meats and cheeses of excellent quality.
The perfect box for spicy lovers.