Our piglet is obtained from pork straw and bacon.
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Our piglet is obtained from pork straw and bacon.
The product is roasted gently and flavored with our recipe of spices.
Specific References
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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 Castel dell’ovo box has typical Neapolitan salami of excellent quality.
Sweet neckline is a piece of seasoned pork.
The Salame Napoli a taglio is produced with the best meat of the national heavy pork (dryer, sash and bacon).
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 Pulcinella box has meats and typical cheeses of excellent quality.
The Culatello is obtained from the processing of the fine part of the adult pig thigh (which has reached at least 200 kg of weight).
The pavement is a salami that distinguishes itself from the other Calabrian sausages for the size.
Caciocapocollo is a typical Calabrian product and reproduced by San Vincenzo, after having found the old recipes.
Pure pork ham, (fresh pork thigh with bone) undergoing a cooking process and sterilization in vacuum aluminum envelopes.
Speaking of bacon, you immediately think of the roasted bacon with cotenna, characteristic cylindrical shape and the round slice that melts in your mouth.
Lardo di Colonnata IGP is a pork-based sausage, produced in the homonymous Tuscan town.
The caciospianata is a typical Calabrian product and reproduced by San Vincenzo, after having found the old recipes.
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.
The ostrich is obtained from the fusion of the adipose tissues of the pig, assuming the consistency of a candid and compact cream.