GIANNI NEGRINI _
Mortadella bolognese with the black truffle of excellent quality in gift box.
La cecina di León (pronunciato sesìna) is a variety of animal preserves that is processed in the province of León with beef.
La cecina di León (pronunciato sesìna) is a variety of animal preserves that is processed in the province of León with beef.
Meat with a characteristic taste, slightly salty, with a little fibrous consistency.
The effect of smoking, during the maturation process, adds a characteristic aroma, strengthening the whole of flavors.
It has been listed since 1994 as a Protected Geographic Indication.
This food has been known for several centuries, since Columella in his Res Rustica, in the 1st century BC, described the process of processing this sausage, although its consumption on a large scale did not begin if not in the 16th century when its consumption began to be popular in León thanks to the peasants who populated these lands.
It is estimated that at present 95% of the farm is consumed in Spain and exported to different European countries is produced and processed in the province of León.
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Mortadella bolognese with the black truffle of excellent quality in gift box.
The Neapolitan Cicoli, or ciccioli, is a fatty food present in the pig in the preparation of the ostrich.
Lardo di Colonnata IGP is a pork-based sausage, produced in the homonymous Tuscan town.
Produced from the fesa obtained from adult bovine thighs and then salted.
It is simply the best bresaola in Valtellina, marked by the IGP brand.
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 pavement is a salami that distinguishes itself from the other Calabrian sausages for the size.
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.
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.
Pure pork ham, (fresh pork thigh with bone) undergoing a cooking process and sterilization in vacuum aluminum envelopes.
The perfect box for spicy lovers.
Flavored whole turkey breast according to the original recipe of Attilio Lenti, hand tied and roasted in the oven.
A simple and natural recipe, composed of only Italian and cheek meats (the most noble and fragrant fat of the pig for the preparation of the “lardini”), salt, natural aromas and honey.