NAPOLETAN ARTICLES A CIRCA 300 GR
The Neapolitan Cicoli, or ciccioli, is a fatty food present in the pig in the preparation of the ostrich.
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.
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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. Light and tasty, it supports the nutritional needs of the modern consumer: with a high protein intake and a reduced fat content (40% less fat than a traditional salami), Golfetta is a second ideal dish. So taste it, natural, or seasoned with extra virgin olive oil and lemon to fully enjoy all its fragrance.
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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.
The rolled bacon is a real touch for eyes and palate.
La cecina di León (pronunciato sesìna) is a variety of animal preserves that is processed in the province of León with beef.
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 Sgambato is certainly one of the most tasty raw hams in the panorama of the world sausages.
The Speck Alto Adige IGP Tirolinger is produced with selected boned maize thighs.
Produced from the fesa obtained from adult bovine thighs and then salted.
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 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.
l pulled pork is one of the most complex preparations of the American barbecue “low & slow”.
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
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.
Salad and flavored with spices. A fine processing is tied and seasoned for a variable period depending on weight.