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

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

Mortadella bolognese with the black truffle of excellent quality in gift box.

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

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

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.

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

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

The organoleptic qualities of the capocollo of Martina Franca contain the intense aromas and delicate flavors of the territory of Murgia dei Trulli and Valle d’Itria.

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

The pepper cheek is derived from cheeks (the anatomical part from the throat to the shoulder) of pigs bred in Italy.

Its characteristic spicy taste comes from the processing of fresh pork bacon with the addition of chili.

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

A simple and natural recipe, composed of only Italian and cheek meats (the most noble and fragrant fat of the pig for the preparation of the “lardini”), salt, natural aromas and honey.