NDUJA DI SPILINGA PICCANTE 500GR CALABRESE

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.

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.

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

The pepper cheek is derived from cheeks (the anatomical part from the throat to the shoulder) of pigs bred in Italy.

The Spianata is the meat with a typical crushed shape, medium-sized and with a strong taste.

Lardo di Colonnata IGP is a pork-based sausage, produced in the homonymous Tuscan town.

Once sliced, the Speck looks like a slightly smoked raw ham, obtained from selected cuts of pork.

This pig has the characteristic of having soft and tasty meats.

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

The mortadella two towers stands out for the high quality of the cuts used (shoulder and thin thigh) and a particular lightness.

The organoleptic qualities of the capocollo of Martina Franca contain the intense aromas and delicate flavors of the territory of Murgia dei Trulli and Valle d’Itria.

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.

Its characteristic spicy taste comes from the processing of fresh pork bacon with the addition of chili.

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

The pavement is a salami that distinguishes itself from the other Calabrian sausages for the size.