The process involves dry salting, marinating in salt, aromas and spices and finally smoking and seasoning for about 60 days.

The Colosseum box has typical Roman cured meats and cheeses of excellent quality.

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

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

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 Castel dell’ovo box has typical Neapolitan salami of excellent quality.

The rolled bacon is a real touch for eyes and palate.

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

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

Speaking of bacon, you immediately think of the roasted bacon with cotenna, characteristic cylindrical shape and the round slice that melts in your mouth.

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

With the Iberian ham without bone, you will have the best Iberian ham of the highest quality.

Pure pork ham, (fresh pork thigh with bone) undergoing a cooking process and sterilization in vacuum aluminum envelopes.

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

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

The Salame Napoli a taglio is produced with the best meat of the national heavy pork (dryer, sash and bacon).