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.

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

Thanks to the use of fine pork and the bag in an easy peeling casing, an excellent product has been produced.

Sweet neckline is a piece of seasoned pork.

Senfter mountain pork is produced with pork, flavoured and salted. Mountain pork is a Trentino specialty produced with Italian pigs, and spiced with Trentino spices.

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.

Herbal gourmand salami is characterized by a sweet taste, slightly smoked.

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

A sausage with a typical spicy taste and a strong taste, in line with the recipes of the Neapolitan tradition.

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.

It is simply the best bresaola in Valtellina, marked by the IGP brand.

After slice you will never get tired of eating this timeless sausage.

Produced from the fesa obtained from adult bovine thighs and then salted.

The caciospianata is a typical Calabrian product and reproduced by San Vincenzo, after having found the old recipes.

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

Our piglet is obtained from pork straw and bacon.