SALUMIFICIO JVON PANCETTA IN RETE BY CIRCA 1.5 KG
The rolled bacon is a real touch for eyes and palate.
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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The rolled bacon is a real touch for eyes and palate.
The neckline is a particular sausage that is obtained from the processing of the upper part of the neck and shoulder of the pig
The Pulcinella box has meats and typical cheeses of excellent quality.
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.
Pull pork, also shortened pulled, is an American dish native to North Carolina.
The Spianata is the meat with a typical crushed shape, medium-sized and with a strong taste.
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.
Salad and flavored with spices. A fine processing is tied and seasoned for a variable period depending on weight.
The Neapolitan Sausage is an aromatized and seasoned product typical of Campania, kept from first choice meats such as ham, shoulder and pork bacon.
The Salame di cervo Gustos has a characteristic aroma and a decided but absolutely pleasant taste, for lovers of game.
The seasoned fillet is a very thin sausage, made with the seasoning of the pig's strand.
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.
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.
The Designation of Protected Origins "Coppa Piacentina" is reserved for the product of sausage that meets the conditions and requirements set out in this production disciplinary.
La cecina di León (pronunciato sesìna) is a variety of animal preserves that is processed in the province of León with beef.
Flavored whole turkey breast according to the original recipe of Attilio Lenti, hand tied and roasted in the oven.