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.

Thanks to the use of fine pork and the bag in an easy peeling casing, an excellent product has been produced.

Without additives, but with such taste, just as it should be.

It is simply the best bresaola in Valtellina, marked by the IGP brand.

Flavored whole turkey breast according to the original recipe of Attilio Lenti, hand tied and roasted in the oven.

Our piglet is obtained from pork straw and bacon.

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

From the great tradition Fiorucci is born a real novelty in the world of meats.

The Salumificio San Vincenzo produces various types of SALSICCIA.

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

It comes from beef from the famous breed of the same name native to the Japanese region Kobe.

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.

For the production of the Smoked Speck fillet is chosen only the best of the pork fillet, the most lean and valuable part.

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.