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.

The best roasted chicken meats and the best Amadori turkey are ideal for fillings and sandwiches, perfect for those who want a second fast and tasty dish.

From the exciting traditional and intense flavor, in the typical white paper.

The Salumificio San Vincenzo produces various types of SALSICCIA.

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

Herbal gourmand salami is characterized by a sweet taste, slightly smoked.

The ostrich is obtained from the fusion of the adipose tissues of the pig, assuming the consistency of a candid and compact cream.

Caciocapocollo is a typical Calabrian product and reproduced by San Vincenzo, after having found the old recipes.

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

The rolled bacon is a real touch for eyes and palate.

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 Neapolitan Cicoli, or ciccioli, is a fatty food present in the pig in the preparation of the ostrich.

Pure pork ham, (fresh pork thigh with bone) undergoing a cooking process and sterilization in vacuum aluminum envelopes.

The Neapolitan Sausage is an aromatized and seasoned product typical of Campania, kept from first choice meats such as ham, shoulder and pork bacon.

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