Salams of the Vesuvius land from the thick dough.

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

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.

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

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

l pulled pork is one of the most complex preparations of the American barbecue “low & slow”.

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

The Iberian chorizo that comes from the Iberian pig, fed with acorns is a product composed of the most lean parts of the highest quality, selected exclusively for the preparation of this chorizo.

Salad and flavored with spices. A fine processing is tied and seasoned for a variable period depending on weight.

The pepper cheek is derived from cheeks (the anatomical part from the throat to the shoulder) of pigs bred in Italy.

Raw ham with a sweet and refined taste, it is a low calorie dish, but with an intense taste.

The cup of Parma IGP is one of the top products of this land.

After slice you will never get tired of eating this timeless sausage.

Flavored whole turkey breast according to the original recipe of Attilio Lenti, hand tied and roasted in the oven.

The Speck Alto Adige IGP Tirolinger is produced with selected boned maize thighs.

Mix of Neapolitan handcrafted meats cut into cubes.