This pig has the characteristic of having soft and tasty meats.
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Typical sauces of Campania and Italians deriving from the processing and processing of the fine meat of the black Casertano pig. This pig has the characteristic of having soft and tasty meats.
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After slice you will never get tired of eating this timeless sausage.
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.
Mix of Neapolitan handcrafted meats cut into cubes.
Lardo di Colonnata IGP is a pork-based sausage, produced in the homonymous Tuscan town.
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.
The Spianata is the meat with a typical crushed shape, medium-sized and with a strong taste.
Produced from the fesa obtained from adult bovine thighs and then salted.
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.
The Salsiccia di Cinghiale is for all lovers of meats with an intense and natural taste.
l pulled pork is one of the most complex preparations of the American barbecue “low & slow”.
Pull pork, also shortened pulled, is an American dish native to North Carolina.
The ostrich is obtained from the fusion of the adipose tissues of the pig, assuming the consistency of a candid and compact cream.
The Valle d’Aosta Lard d’Arnad DOP, is obtained from the sparrow of national pig.
The cooked ham Gran Biscotto always in its recipe unchanged for over 30 years: classic taste, slowly steamed.
Corte Pallavicina is an ancient courtyard of the village which also includes a 14th century castle on the banks of the Po, in an area with a unique microclimate for the seasoning of ham.