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

The Neapolitan Cicoli, or ciccioli, is a fatty food present in the pig in the preparation of the ostrich.

The pavement is a salami that distinguishes itself from the other Calabrian sausages for the size.

For the production of the Smoked Speck fillet is chosen only the best of the pork fillet, the most lean and valuable part.

It stands out for the calibrated roasting of the Tacchino Fese and the delicate aroma according to the original recipes of Attilio Lenti.

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

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

The rolled bacon is a real touch for eyes and palate.

The ostrich is obtained from the fusion of the adipose tissues of the pig, assuming the consistency of a candid and compact cream.

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

The Castel dell’ovo box has typical Neapolitan salami of excellent quality.

Speck d'anatra smoked by about 600g presents itself as the processing of the duck's breast so it is known an external surface consisting of duck fat

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

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

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.

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).