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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.
For a dinner two, the duo format is great: Single round slices, ideal for an appetizer, ready to serve and eat, these two round slices of oca foie gras are easy to extract for a perfect presentation on the dish.
Specific References
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The caciospianata is a typical Calabrian product and reproduced by San Vincenzo, after having found the old recipes.
From the exciting traditional and intense flavor, in the typical white paper.
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.
Gloriosa exclusively employs pig meats born and bred in Italy whose diet has been controlled at every stage of their growth.
It stands out for the calibrated roasting of the Tacchino Fese and the delicate aroma according to the original recipes of Attilio Lenti.
Once sliced, the Speck looks like a slightly smoked raw ham, obtained from selected cuts of pork.
The Salsiccia di Cinghiale is for all lovers of meats with an intense and natural taste.
The ostrich is obtained from the fusion of the adipose tissues of the pig, assuming the consistency of a candid and compact cream.
l pulled pork is one of the most complex preparations of the American barbecue “low & slow”.
The ostrich is obtained from the fusion of the adipose tissues of the pig, assuming the consistency of a candid and compact cream.
The seasoned fillet is a very thin sausage, made with the seasoning of the pig's strand.
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.
The Sgambato is certainly one of the most tasty raw hams in the panorama of the world sausages.
La cecina di León (pronunciato sesìna) is a variety of animal preserves that is processed in the province of León with beef.
The Spianata is the meat with a typical crushed shape, medium-sized and with a strong taste.