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.

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.

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

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.

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

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

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

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

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

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

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

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

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

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

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

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.