From the great tradition Fiorucci is born a real novelty in the world of meats.
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From the great tradition Fiorucci is born a real novelty in the world of meats.
From today on the market the 100% Natural Supreme Ball, the first mortadella made only of genuine ingredients.
A small revolution dedicated to all those who choose well-being and health without having to give up the unmistakable scent and the inimitable authentic taste of the mortadella.
The new Mortadella Pallina di Suprema 100% Natural is produced with pure pig, slowly cooked according to the great tradition of the Fiorucci method 1850.
A proposal perfectly in line with emerging consumer trends that reward natural products; the ‘just’ answer to the growing demand of consumers, increasingly seeking well-being, health and well-being.
100% Natural Supreme Ball, gluten-free, milk, lactose, caseinates and without the addition of glutamate and phosphates is particularly suitable for all people who have allergies or food intolerances.
Specific References
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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 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 Pulcinella box has meats and typical cheeses of excellent quality.
Black nitrile glove, latex-free, powder-free, textured on the fingers.
After slice you will never get tired of eating this timeless sausage.
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 Spianata is the meat with a typical crushed shape, medium-sized and with a strong taste.
The ostrich is obtained from the fusion of the adipose tissues of the pig, assuming the consistency of a candid and compact cream.
The perfect box for spicy lovers.
Spanish salami gourmand with black pepper with a delicate and smoked taste.
The caciospianata is a typical Calabrian product and reproduced by San Vincenzo, after having found the old recipes.
The Salame Napoli a taglio is produced with the best meat of the national heavy pork (dryer, sash and bacon).
With Ventricina we mean the product prepared with the dough of the meat, medium cut, obtained from the shoulder of pigs
The Salsiccia di Cinghiale is for all lovers of meats with an intense and natural taste.
The process involves dry salting, marinating in salt, aromas and spices and finally smoking and seasoning for about 60 days.
