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

The Salumificio San Vincenzo produces various types of SALSICCIA.

For the production of the Smoked Speck fillet is chosen only the best of the pork fillet, the most lean and valuable part.

From the soft texture and the most pronounced and decided taste, characterized by an orange beige color and decisive aromas, this product is ideal to discover the foie gras.

Salams of the Vesuvius land from the thick dough.

With Ventricina we mean the product prepared with the dough of the meat, medium cut, obtained from the shoulder of pigs

The cooked ham Gran Biscotto always in its recipe unchanged for over 30 years: classic taste, slowly steamed.

During the preparation, goose combs are placed in layers for marinating and left to rest in a local special for the time necessary to absorb the aromas of spices.

Once sliced, the Speck looks like a slightly smoked raw ham, obtained from selected cuts of pork.

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 rolled bacon is a real touch for eyes and palate.

The Valle d’Aosta Lard d’Arnad DOP, is obtained from the sparrow of national pig.

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.

Small is a small roasted ham weighing about 1.5 kg, great for family consumption but it could be a valid solution in the horeca channel for filling of delicious sandwiches.

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