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

The Salsiccia di Cinghiale is for all lovers of meats with an intense and natural taste.

The cup of Parma IGP is one of the top products of this land.

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

The Culatello is obtained from the processing of the fine part of the adult pig thigh (which has reached at least 200 kg of weight).

Without additives, but with such taste, just as it should be.

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

The seasoned fillet is a very thin sausage, made with the seasoning of the pig's strand.

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

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

During the preparation, goose combs are placed in layers for marinating and left to rest in a local special for the time necessary to absorb the aromas of spices.

It's the pork belly, flavored, after the savory, with pepper and garlic rolled on itself.

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 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 Speck Alto Adige IGP Tirolinger is produced with selected boned maize thighs.

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