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

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

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

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

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.

Lardo di Colonnata IGP is a pork-based sausage, produced in the homonymous Tuscan town.

Salad and flavored with spices. A fine processing is tied and seasoned for a variable period depending on weight.

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

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

Spanish salami gourmand with black pepper with a delicate and smoked taste.

Black nitrile glove, latex-free, powder-free, textured on the fingers.

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.

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

La cecina di León (pronunciato sesìna) is a variety of animal preserves that is processed in the province of León with beef.

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.

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