The Spianata is the meat with a typical crushed shape, medium-sized and with a strong taste.
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Wild wild boar meat is very lean, hard and fibrous, and is typically used to cook ragù or stewed with tomato sauce and spices, which accompany and mitigate the strong taste of meat. The meats of wild boar are often composed mainly of pork, and only by about 30% of wild boar meat, in this case instead the composition is for 55% wild boar meat and 45% pork.
Specific References
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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.
Mortadella bolognese with the black truffle of excellent quality in gift box.
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).
l pulled pork is one of the most complex preparations of the American barbecue “low & slow”.
Flavored whole turkey breast according to the original recipe of Attilio Lenti, hand tied and roasted in the oven.
The pavement is a salami that distinguishes itself from the other Calabrian sausages for the size.
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.
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.
Salad and flavored with spices. A fine processing is tied and seasoned for a variable period depending on weight.
The Piacentina DOP Cup is irregular. The product is perfumed, the aroma is sweet and characteristic.
Speaking of bacon, you immediately think of the roasted bacon with cotenna, characteristic cylindrical shape and the round slice that melts in your mouth.
Smoked goose breast, obtained with two overlapping goose combs, rolled and sewn.
Gloriosa exclusively employs pig meats born and bred in Italy whose diet has been controlled at every stage of their growth.
It stands out for the calibrated roasting of the Tacchino Fese and the delicate aroma according to the original recipes of Attilio Lenti.
