Raw ham with a sweet and refined taste, it is a low calorie dish, but with an intense taste.
Security policies (change them with customer reassurance module)
Shipping policies (change them with customer reassurance form)
Policies for returns (change them with customer reassurance form)
PROSCIUTED WITH DOLCE OSSO
Raw ham with a sweet and refined taste, it is a low calorie dish, but with an intense taste.
The only preservative admitted by the disciplinary, among other things in less quantity than other types of raw ham, is salt.
There are no other additives (nitrates, nitrites or other) beyond salt and juice.
Raw ham with a sweet and refined taste, it is a low calorie dish, but with an intense taste.
The only preservative admitted by the disciplinary, among other things in less quantity than other types of raw ham, is salt.
There are no other additives (nitrates, nitrites or other) beyond salt and juice.
Specific References
No customer reviews for the moment.
Produced from the fesa obtained from adult bovine thighs and then salted.
Its characteristic spicy taste comes from the processing of fresh pork bacon with the addition of chili.
The caciospianata is a typical Calabrian product and reproduced by San Vincenzo, after having found the old recipes.
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.
Mix of Neapolitan handcrafted meats cut into cubes.
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.
The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.
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.
With Ventricina we mean the product prepared with the dough of the meat, medium cut, obtained from the shoulder of pigs
From the exciting traditional and intense flavor, in the typical white paper.
The Culatello is obtained from the processing of the fine part of the adult pig thigh (which has reached at least 200 kg of weight).
It's the pork belly, flavored, after the savory, with pepper and garlic rolled on itself.
The Piacentina DOP Cup is irregular. The product is perfumed, the aroma is sweet and characteristic.
The Salame Napoli a taglio is produced with the best meat of the national heavy pork (dryer, sash and bacon).
