Our piglet is obtained from pork straw and bacon.

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.

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

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

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

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

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

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

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

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

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

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

Mix of Neapolitan handcrafted meats cut into cubes.

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