ARTISANAL CAPOCOLLO OF THE SWEET CARDINAL FROM ABOUT 900 GR
Sweet neckline is a piece of seasoned pork.
The pepper cheek is derived from cheeks (the anatomical part from the throat to the shoulder) of pigs bred in Italy.
The pepper cheek is derived from cheeks (the anatomical part from the throat to the shoulder) of pigs bred in Italy.
They are seasoned with salt, spices and left to rest in the cell to allow the penetration of the tanning.
Finally it is slowly aged
The cheek is the cut of pork obtained from the cheek of the pig, path from lean veins of muscle with a component of fine fat, of composition other than lard and bacon: the consistency is harder than the bacon and the most characteristic flavor.
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Sweet neckline is a piece of seasoned pork.
Spanish salami gourmand with black pepper with a delicate and smoked taste.
The Neapolitan Sausage is an aromatized and seasoned product typical of Campania, kept from first choice meats such as ham, shoulder and pork bacon.
Its characteristic spicy taste comes from the processing of fresh pork bacon with the addition of chili.
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.
The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.
From the exciting traditional and intense flavor, in the typical white paper.
The rolled bacon is a real touch for eyes and palate.
The perfect box for spicy lovers.
The Neapolitan Cicoli, or ciccioli, is a fatty food present in the pig in the preparation of the ostrich.
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.
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.
Produced from the fesa obtained from adult bovine thighs and then salted.
Corte Pallavicina is an ancient courtyard of the village which also includes a 14th century castle on the banks of the Po, in an area with a unique microclimate for the seasoning of ham.