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

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

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

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

Herbal gourmand salami is characterized by a sweet taste, slightly smoked.

Produced with the best swine meat according to the traditional recipe of family and flavored with aromatic herbs, this speck is seasoned with fresh mountain air.

The cup of Parma IGP is one of the top products of this land.

It is simply the best bresaola in Valtellina, marked by the IGP brand.

Our piglet is obtained from pork straw and bacon.

The Colosseum box has typical Roman cured meats and cheeses of excellent quality.

The Sgambato is certainly one of the most tasty raw hams in the panorama of the world sausages.

Prepared with selected meats of Italian ham, with captivating shape, seasoned in cotton canvas, the Golfetta is a unique and authentic pleasure, with an inimitable taste.

It stands out for the calibrated roasting of the Tacchino Fese and the delicate aroma according to the original recipes of Attilio Lenti.

The Castel dell’ovo box has typical Neapolitan salami of excellent quality.

La cecina di León (pronunciato sesìna) is a variety of animal preserves that is processed in the province of León with beef.

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 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.

Produced from the fesa obtained from adult bovine thighs and then salted.

The mortadella two towers stands out for the high quality of the cuts used (shoulder and thin thigh) and a particular lightness.

Corte Pallavicina is an ancient courtyard of the village which also includes a 14th century castle on the banks of the Po, in an area with a unique microclimate for the seasoning of ham.

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

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.

The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.

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.

With the Iberian ham without bone, you will have the best Iberian ham of the highest quality.

The perfect box for spicy lovers.

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).

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

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

Raw ham with a sweet and refined taste, it is a low calorie dish, but with an intense taste.