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

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.

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

From the great tradition Fiorucci is born a real novelty in the world of meats.

The Salame di cervo Gustos has a characteristic aroma and a decided but absolutely pleasant taste, for lovers of game.

The pavement is a salami that distinguishes itself from the other Calabrian sausages for the size.

Mortadella bolognese with the black truffle of excellent quality in gift box.

Its characteristic spicy taste comes from the processing of fresh pork bacon with the addition of chili.

The neckline is a particular sausage that is obtained from the processing of the upper part of the neck and shoulder of the pig

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.

Senfter mountain pork is produced with pork, flavoured and salted. Mountain pork is a Trentino specialty produced with Italian pigs, and spiced with Trentino spices.

Speck d'anatra smoked by about 600g presents itself as the processing of the duck's breast so it is known an external surface consisting of duck fat

The Spianata is the meat with a typical crushed shape, medium-sized and with a strong taste.

A sausage with a typical spicy taste and a strong taste, in line with the recipes of the Neapolitan tradition.

The Designation of Protected Origins "Coppa Piacentina" is reserved for the product of sausage that meets the conditions and requirements set out in this production disciplinary.

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