GIANNI NEGRINI _
Mortadella bolognese with the black truffle of excellent quality in gift box.
The neckline is a particular sausage that is obtained from the processing of the upper part of the neck and shoulder of the pig
The capocollo is a particular sausage that is obtained from the processing of the upper part of the neck and shoulder of the pig, with the addition of the ground salt, black pepper and chili.
Used mainly in appetizers and aperitifs, it is also recently used to make second dishes like rolls or savory cakes.
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Mortadella bolognese with the black truffle of excellent quality in gift box.
Once sliced, the Speck looks like a slightly smoked raw ham, obtained from selected cuts of pork.
La cecina di León (pronunciato sesìna) is a variety of animal preserves that is processed in the province of León with beef.
Thanks to the use of fine pork and the bag in an easy peeling casing, an excellent product has been produced.
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.
Herbal gourmand salami is characterized by a sweet taste, slightly smoked.
With the Iberian ham without bone, you will have the best Iberian ham of the highest quality.
The mortadella two towers stands out for the high quality of the cuts used (shoulder and thin thigh) and a particular lightness.
The cup of Parma IGP is one of the top products of this land.
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.
The process involves dry salting, marinating in salt, aromas and spices and finally smoking and seasoning for about 60 days.
Its characteristic spicy taste comes from the processing of fresh pork bacon with the addition of chili.
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.
It's the pork belly, flavored, after the savory, with pepper and garlic rolled on itself.
Today this psalm is perhaps what best expresses the spirit and creativity of the Tuscan people. It is a fresh and aromatic product, suitable for the palates of adults, elderly and children, soft and light. Thanks to its relatively short seasoning times, the fennel is a delicious salami that arrives on the market from the producer to the consumer with an absolutely affordable price.