RIGAMONTI VALTELLINA BRESAOLA I.G.P. D'ANCA DA CIRCA 1,5 KG
It is simply the best bresaola in Valtellina, marked by the IGP brand.
Spanish salami gourmand with black pepper with a delicate and smoked taste.
Spanish salami gourmand with black pepper with a delicate and smoked taste, and processed from the ancient traditional Spanish recipes; ideal to taste with family and friends on any occasion.
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It is simply the best bresaola in Valtellina, marked by the IGP brand.
Pure pork ham, (fresh pork thigh with bone) undergoing a cooking process and sterilization in vacuum aluminum envelopes.
The Neapolitan Sausage is an aromatized and seasoned product typical of Campania, kept from first choice meats such as ham, shoulder and pork bacon.
Today this psalm is perhaps what best expresses the spirit and creativity of the Tuscan people. It is a fresh and aromatic product, suitable for the palates of adults, elderly and children, soft and light. Thanks to its relatively short seasoning times, the fennel is a delicious salami that arrives on the market from the producer to the consumer with an absolutely affordable price.
The ostrich is obtained from the fusion of the adipose tissues of the pig, assuming the consistency of a candid and compact cream.
Produced with the best swine meat according to the traditional recipe of family and flavored with aromatic herbs, this speck is seasoned with fresh mountain air.
Speaking of bacon, you immediately think of the roasted bacon with cotenna, characteristic cylindrical shape and the round slice that melts in your mouth.
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.
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.
A simple and natural recipe, composed of only Italian and cheek meats (the most noble and fragrant fat of the pig for the preparation of the “lardini”), salt, natural aromas and honey.
Salad and flavored with spices. A fine processing is tied and seasoned for a variable period depending on weight.
The Salumificio San Vincenzo produces various types of SALSICCIA.
Sweet neckline is a piece of seasoned pork.
The Valle d’Aosta Lard d’Arnad DOP, is obtained from the sparrow of national pig.
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.