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

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

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

The seasoned fillet is a very thin sausage, made with the seasoning of the pig's strand.

It comes from beef from the famous breed of the same name native to the Japanese region Kobe.

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

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

Smoked goose breast, obtained with two overlapping goose combs, rolled and sewn.

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

The Iberian chorizo that comes from the Iberian pig, fed with acorns is a product composed of the most lean parts of the highest quality, selected exclusively for the preparation of this chorizo.

Flavored whole turkey breast according to the original recipe of Attilio Lenti, hand tied and roasted in the oven.

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.

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

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.

Pull pork, also shortened pulled, is an American dish native to North Carolina.