GUANCIALE DI NORCIA A STAGIONED TRAINING WITH PEPERONCINO - 600GR
After slice you will never get tired of eating this timeless sausage.
For the production of the Smoked Speck fillet is chosen only the best of the pork fillet, the most lean and valuable part.
For the production of the Smoked Speck fillet is chosen only the best of the pork fillet, the most lean and valuable part.
The Speck fillet is a real South Tyrolean specialty reserved for the finest palates.
Aromatic and fragrant, this fillet should be tasted with an important red wine, such as the Lagrein or the Amadeus Rosso da Schiava biological.
Cut the Filet into thin slices, like a carpaccio, and season with a few drops of extra virgin olive oil.
Add some slice of a good mountain cheese and voilà, the simple and tasty dinner is served.
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After slice you will never get tired of eating this timeless sausage.
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).
The best roasted chicken meats and the best Amadori turkey are ideal for fillings and sandwiches, perfect for those who want a second fast and tasty dish.
The Piacentina DOP Cup is irregular. The product is perfumed, the aroma is sweet and characteristic.
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.
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The caciospianata is a typical Calabrian product and reproduced by San Vincenzo, after having found the old recipes.
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.
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 cooked ham Gran Biscotto always in its recipe unchanged for over 30 years: classic taste, slowly steamed.