The Sgambato is certainly one of the most tasty raw hams in the panorama of the world sausages.

The Neapolitan Sausage is an aromatized and seasoned product typical of Campania, kept from first choice meats such as ham, shoulder and pork bacon.

Spanish salami gourmand with black pepper with a delicate and smoked taste.

The Salumificio San Vincenzo produces various types of SALSICCIA.

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

Thanks to the use of fine pork and the bag in an easy peeling casing, an excellent product has been produced.

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

The mortadella two towers stands out for the high quality of the cuts used (shoulder and thin thigh) and a particular lightness.

The Pulcinella box has meats and typical cheeses of excellent quality.

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.

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 Neapolitan Cicoli, or ciccioli, is a fatty food present in the pig in the preparation of the ostrich.

The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.

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

It is simply the best bresaola in Valtellina, marked by the IGP brand.

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.