SENFTER PORCHETTA DI MONTAGNA DA CIRCA 4.5 KG
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.
Lardo di Colonnata IGP is a pork-based sausage, produced in the homonymous Tuscan town.
Lardo di Colonnata IGP is a pork-based sausage, produced in the homonymous Tuscan town. The particularity of the product lies in its processing: after being extracted from the back of the pig the Lardo di Colonnata is aged up to 10 months in special marble conche of Carrara and covered with garlic and aromas. It is recommended to taste it in thin slices on toasted bread or as the main ingredient of typical dishes.
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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.
La cecina di León (pronunciato sesìna) is a variety of animal preserves that is processed in the province of León with beef.
Once sliced, the Speck looks like a slightly smoked raw ham, obtained from selected cuts of pork.
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 perfect box for spicy lovers.
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.
Cotechino is a type of sausage consumed cooked and diffused in all regions of northern Italy.
A sausage with a typical spicy taste and a strong taste, in line with the recipes of the Neapolitan tradition.
The Salame Napoli a taglio is produced with the best meat of the national heavy pork (dryer, sash and bacon).
It stands out for the calibrated roasting of the Tacchino Fese and the delicate aroma according to the original recipes of Attilio Lenti.
Pull pork, also shortened pulled, is an American dish native to North Carolina.
Raw ham with a sweet and refined taste, it is a low calorie dish, but with an intense taste.
The Sgambato is certainly one of the most tasty raw hams in the panorama of the world sausages.
From the exciting traditional and intense flavor, in the typical white paper.
The Spianata is the meat with a typical crushed shape, medium-sized and with a strong taste.
The pavement is a salami that distinguishes itself from the other Calabrian sausages for the size.