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

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.

From the great tradition Fiorucci is born a real novelty in the world of meats.

The Salumificio San Vincenzo produces various types of SALSICCIA.

NDUJA DI SPILINGA PICCANTE 500GR CALABRESE

Sweet neckline is a piece of seasoned pork.

Small is a small roasted ham weighing about 1.5 kg, great for family consumption but it could be a valid solution in the horeca channel for filling of delicious sandwiches.

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

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

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.

Mix of Neapolitan handcrafted meats cut into cubes.

Today this psalm is perhaps what best expresses the spirit and creativity of the Tuscan people. It is a fresh and aromatic product, suitable for the palates of adults, elderly and children, soft and light. Thanks to its relatively short seasoning times, the fennel is a delicious salami that arrives on the market from the producer to the consumer with an absolutely affordable price.

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

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

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