Cotechino is a type of sausage consumed cooked and diffused in all regions of northern Italy.

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

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 Pulcinella box has meats and typical cheeses of excellent quality.

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

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

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

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

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

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.

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

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.

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.

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

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.