TULIP SPALL OF MAIAL PULLED PORK FROM 2.275 KG
Pull pork, also shortened pulled, is an American dish native to North Carolina.
From the great tradition Fiorucci is born a real novelty in the world of meats.
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.
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Pull pork, also shortened pulled, is an American dish native to North Carolina.
The cup of Parma IGP is one of the top products of this land.
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.
Speck d'anatra smoked by about 600g presents itself as the processing of the duck's breast so it is known an external surface consisting of duck fat
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.
Spanish salami gourmand with black pepper with a delicate and smoked taste.
Produced from the fesa obtained from adult bovine thighs and then salted.
The ostrich is obtained from the fusion of the adipose tissues of the pig, assuming the consistency of a candid and compact cream.
Caciocapocollo is a typical Calabrian product and reproduced by San Vincenzo, after having found the old recipes.
The cooked ham Gran Biscotto always in its recipe unchanged for over 30 years: classic taste, slowly steamed.
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 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.
Speaking of bacon, you immediately think of the roasted bacon with cotenna, characteristic cylindrical shape and the round slice that melts in your mouth.
The seasoned fillet is a very thin sausage, made with the seasoning of the pig's strand.
Flavored whole turkey breast according to the original recipe of Attilio Lenti, hand tied and roasted in the oven.
The Salame di cervo Gustos has a characteristic aroma and a decided but absolutely pleasant taste, for lovers of game.