The perfect box for spicy lovers.

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.

This pig has the characteristic of having soft and tasty meats.

Salams of the Vesuvius land from the thick dough.

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

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

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

The Piacentina DOP Cup is irregular. The product is perfumed, the aroma is sweet and characteristic.

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 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.

Raw ham with a sweet and refined taste, it is a low calorie dish, but with an intense taste.

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

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

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

From the soft texture and the most pronounced and decided taste, characterized by an orange beige color and decisive aromas, this product is ideal to discover the foie gras.