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

A sausage with a typical spicy taste and a strong taste, in line with the recipes of the Neapolitan tradition.

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

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.

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

Spanish salami gourmand with black pepper with a delicate and smoked taste.

The Piacentina DOP Cup is irregular. The product is perfumed, the aroma is sweet and characteristic.

The Neapolitan Sausage is an aromatized and seasoned product typical of Campania, kept from first choice meats such as ham, shoulder and pork bacon.

The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.

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

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

The neckline is a particular sausage that is obtained from the processing of the upper part of the neck and shoulder of the pig

Mix of Neapolitan handcrafted meats cut into cubes.

The Salame di cervo Gustos has a characteristic aroma and a decided but absolutely pleasant taste, for lovers of game.

The Salsiccia di Cinghiale is for all lovers of meats with an intense and natural taste.

The ostrich is obtained from the fusion of the adipose tissues of the pig, assuming the consistency of a candid and compact cream.