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.

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

Pull pork, also shortened pulled, is an American dish native to North Carolina.

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

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.

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.

The Culatello is obtained from the processing of the fine part of the adult pig thigh (which has reached at least 200 kg of weight).

It stands out for the calibrated roasting of the Tacchino Fese and the delicate aroma according to the original recipes of Attilio Lenti.

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

The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.

The Sgambato is certainly one of the most tasty raw hams in the panorama of the world sausages.

The cooked ham Gran Biscotto always in its recipe unchanged for over 30 years: classic taste, slowly steamed.

Sweet neckline is a piece of seasoned pork.

Thanks to the use of fine pork and the bag in an easy peeling casing, an excellent product has been produced.

Lardo di Colonnata IGP is a pork-based sausage, produced in the homonymous Tuscan town.