CRUSHED SPICY ARTISAN SEASONED BY 400 GR
The pavement is a salami that distinguishes itself from the other Calabrian sausages for the size.
The ostrich is obtained from the fusion of the adipose tissues of the pig, assuming the consistency of a candid and compact cream.
The ostrich is obtained from the fusion of the adipose tissues of the pig, assuming the consistency of a candid and compact cream. It is widely used in the kitchen both for frying and as an ingredient for recipes of all kinds. The use of the strut in the dough makes the dough more friable, giving flavor and fragrance. It is also used for bakery and pastry products. Having a very high smoke point is great for frying, in fact it is used for the traditional Gnocco Fritto and the typical sweets of carnival (Frappe or Chiacchiere). Some typical Italian recipes require the use of strutto: Piadina romagnola, Erazzone reggiano, Tigelle Modenesi, sebadas and pardulas sarde, Sicilian cannoli and other regional specialities.
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The pavement is a salami that distinguishes itself from the other Calabrian sausages for the size.
The cooked ham Gran Biscotto always in its recipe unchanged for over 30 years: classic taste, slowly steamed.
The organoleptic qualities of the capocollo of Martina Franca contain the intense aromas and delicate flavors of the territory of Murgia dei Trulli and Valle d’Itria.
Sweet neckline is a piece of seasoned pork.
The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.
Mix of Neapolitan handcrafted meats cut into cubes.
Smoked goose breast, obtained with two overlapping goose combs, rolled and sewn.
Small is a small roasted ham weighing about 1.5 kg, great for family consumption but it could be a valid solution in the horeca channel for filling of delicious sandwiches.
Its characteristic spicy taste comes from the processing of fresh pork bacon with the addition of chili.
Mortadella bolognese with the black truffle of excellent quality in gift box.
The Castel dell’ovo box has typical Neapolitan salami of excellent quality.
Produced with the best swine meat according to the traditional recipe of family and flavored with aromatic herbs, this speck is seasoned with fresh mountain air.
Porchetta di Ariccia is a type of pork, a dish made of cooked pork, typical of the municipality of Ariccia, in the province of Rome.
A sausage with a typical spicy taste and a strong taste, in line with the recipes of the Neapolitan tradition.
Cotechino is a type of sausage consumed cooked and diffused in all regions of northern Italy.
The pepper cheek is derived from cheeks (the anatomical part from the throat to the shoulder) of pigs bred in Italy.