The Sgambato is certainly one of the most tasty raw hams in the panorama of the world sausages.

From the exciting traditional and intense flavor, in the typical white paper.

Porchetta di Ariccia is a type of pork, a dish made of cooked pork, typical of the municipality of Ariccia, in the province of Rome.

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.

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.

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

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.

Sweet neckline is a piece of seasoned pork.

After slice you will never get tired of eating this timeless sausage.

Mix of Neapolitan handcrafted meats cut into cubes.

Pull pork, also shortened pulled, is an American dish native to North Carolina.

The rolled bacon is a real touch for eyes and palate.

The caciospianata is a typical Calabrian product and reproduced by San Vincenzo, after having found the old recipes.

Herbal gourmand salami is characterized by a sweet taste, slightly smoked.

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.

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