Speck d'anatra smoked by about 600g presents itself as the processing of the duck's breast so it is known an external surface consisting of duck fat

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

This pig has the characteristic of having soft and tasty meats.

Mix of Neapolitan handcrafted meats cut into cubes.

Flavored whole turkey breast according to the original recipe of Attilio Lenti, hand tied and roasted in the oven.

The Valle d’Aosta Lard d’Arnad DOP, is obtained from the sparrow of national pig.

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

The cooked ham Gran Biscotto always in its recipe unchanged for over 30 years: classic taste, slowly steamed.

l pulled pork is one of the most complex preparations of the American barbecue “low & slow”.

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

A sausage with a typical spicy taste and a strong taste, in line with the recipes of the Neapolitan tradition.

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

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

Today this psalm is perhaps what best expresses the spirit and creativity of the Tuscan people. It is a fresh and aromatic product, suitable for the palates of adults, elderly and children, soft and light. Thanks to its relatively short seasoning times, the fennel is a delicious salami that arrives on the market from the producer to the consumer with an absolutely affordable price.

The best roasted chicken meats and the best Amadori turkey are ideal for fillings and sandwiches, perfect for those who want a second fast and tasty dish.