Senfter mountain pork is produced with pork, flavoured and salted. Mountain pork is a Trentino specialty produced with Italian pigs, and spiced with Trentino spices.

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.

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

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

The caciospianata is a typical Calabrian product and reproduced by San Vincenzo, after having found the old recipes.

The pavement is a salami that distinguishes itself from the other Calabrian sausages for the size.

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

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

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

The mortadella two towers stands out for the high quality of the cuts used (shoulder and thin thigh) and a particular lightness.

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

The Pulcinella box has meats and typical cheeses of excellent quality.

The Speck Alto Adige IGP Tirolinger is produced with selected boned maize thighs.

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

Gloriosa exclusively employs pig meats born and bred in Italy whose diet has been controlled at every stage of their growth.