Without additives, but with such taste, just as it should be.

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 Pulcinella box has meats and typical cheeses of excellent quality.

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

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.

Caciocapocollo 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).

NDUJA DI SPILINGA PICCANTE 500GR CALABRESE

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

The pavement is a salami that distinguishes itself from the other Calabrian sausages for the size.

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

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

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

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

Mortadella bolognese with the black truffle of excellent quality in gift box.