The seasoned fillet is a very thin sausage, made with the seasoning of the pig's strand.

Cotechino is a type of sausage consumed cooked and diffused in all regions of northern Italy.

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

During the preparation, goose combs are placed in layers for marinating and left to rest in a local special for the time necessary to absorb the aromas of spices.

The Salame Napoli a taglio is produced with the best meat of the national heavy pork (dryer, sash and bacon).

Small is a small roasted ham weighing about 1.5 kg, great for family consumption but it could be a valid solution in the horeca channel for filling of delicious sandwiches.

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

With Ventricina we mean the product prepared with the dough of the meat, medium cut, obtained from the shoulder of pigs

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 perfect box for spicy lovers.

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

Black nitrile glove, latex-free, powder-free, textured on the fingers.

The Valle d’Aosta Lard d’Arnad DOP, is obtained from the sparrow of national pig.

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.

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

Speaking of bacon, you immediately think of the roasted bacon with cotenna, characteristic cylindrical shape and the round slice that melts in your mouth.