Black nitrile glove, latex-free, powder-free, textured on the fingers.

The Neapolitan Cicoli, or ciccioli, is a fatty food present in the pig in the preparation of the ostrich.

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

NDUJA DI SPILINGA PICCANTE 500GR CALABRESE

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.

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

The Salame Napoli a taglio is produced with the best meat of the national heavy pork (dryer, sash and bacon).

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

For the production of the Smoked Speck fillet is chosen only the best of the pork fillet, the most lean and valuable part.

The Salame di cervo Gustos has a characteristic aroma and a decided but absolutely pleasant taste, for lovers of game.

Pure pork ham, (fresh pork thigh with bone) undergoing a cooking process and sterilization in vacuum aluminum envelopes.

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

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

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

Mix of Neapolitan handcrafted meats cut into cubes.

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

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

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

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

The rolled bacon is a real touch for eyes and palate.

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

The Spianata is the meat with a typical crushed shape, medium-sized and with a strong taste.

The Salsiccia di Cinghiale is for all lovers of meats with an intense and natural taste.

The Iberian chorizo that comes from the Iberian pig, fed with acorns is a product composed of the most lean parts of the highest quality, selected exclusively for the preparation of this chorizo.

The Spianata is the meat with a typical crushed shape, medium-sized and with a strong taste.

Its characteristic spicy taste comes from the processing of fresh pork bacon with the addition of chili.

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

Salams of the Vesuvius land from the thick dough.

With Ventricina we mean the product prepared with the dough of the meat, medium cut, obtained from the shoulder of pigs

The Designation of Protected Origins "Coppa Piacentina" is reserved for the product of sausage that meets the conditions and requirements set out in this production disciplinary.

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

Thanks to the use of fine pork and the bag in an easy peeling casing, an excellent product has been produced.

Speaking of bacon, you immediately think of the roasted bacon with cotenna, characteristic cylindrical shape and the round slice that melts in your mouth.

It's the pork belly, flavored, after the savory, with pepper and garlic rolled on itself.

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

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.

Sweet neckline is a piece of seasoned pork.

Mortadella bolognese with the black truffle of excellent quality in gift box.

The seasoned fillet is a very thin sausage, made with the seasoning of the pig's strand.

The neckline is a particular sausage that is obtained from the processing of the upper part of the neck and shoulder of the pig

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

Small is a small roasted ham weighing about 1.5 kg, great for family consumption but it could be a valid solution in the horeca channel for filling of delicious sandwiches.

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.

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

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

During the preparation, goose combs are placed in layers for marinating and left to rest in a local special for the time necessary to absorb the aromas of spices.

Pull pork, also shortened pulled, is an American dish native to North Carolina.

Smoked goose breast, obtained with two overlapping goose combs, rolled and sewn.