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.

Once sliced, the Speck looks like a slightly smoked raw ham, obtained from selected cuts of pork.

The Neapolitan Sausage is an aromatized and seasoned product typical of Campania, kept from first choice meats such as ham, shoulder and pork bacon.

With Ventricina we mean the product prepared with the dough of the meat, medium cut, obtained from the shoulder of pigs

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.

Mix of Neapolitan handcrafted meats cut into cubes.

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.

Small is a small roasted ham weighing about 1.5 kg, great for family consumption but it could be a valid solution in the horeca channel for filling of delicious sandwiches.

The Piacentina DOP Cup is irregular. The product is perfumed, the aroma is sweet and characteristic.

Pull pork, also shortened pulled, is an American dish native to North Carolina.

The pavement is a salami that distinguishes itself from the other Calabrian sausages for the size.

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

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 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 Salame di cervo Gustos has a characteristic aroma and a decided but absolutely pleasant taste, for lovers of game.

The neckline is a particular sausage that is obtained from the processing of the upper part of the neck and shoulder of the pig