The process involves dry salting, marinating in salt, aromas and spices and finally smoking and seasoning for about 60 days.

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

From the exciting traditional and intense flavor, in the typical white paper.

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

Sweet neckline is a piece of seasoned pork.

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.

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

Salad and flavored with spices. A fine processing is tied and seasoned for a variable period depending on weight.

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.

Once sliced, the Speck looks like a slightly smoked raw ham, obtained from selected cuts of pork.

Spanish salami gourmand with black pepper with a delicate and smoked taste.

Without additives, but with such taste, just as it should be.

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.

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