It's the pork belly, flavored, after the savory, with pepper and garlic rolled on itself.

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.

Herbal gourmand salami is characterized by a sweet taste, slightly smoked.

Lardo di Colonnata IGP is a pork-based sausage, produced in the homonymous Tuscan town.

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

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.

The meats of the Black Pig are meticulously selected and are characterized by their typical taste and softness.

With Ventricina we mean the product prepared with the dough of the meat, medium cut, obtained from the shoulder of pigs

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.

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

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.

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

Sweet neckline is a piece of seasoned pork.

It comes from beef from the famous breed of the same name native to the Japanese region Kobe.

The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.

The Neapolitan Sausage is an aromatized and seasoned product typical of Campania, kept from first choice meats such as ham, shoulder and pork bacon.