Read the review
The ostrich is obtained from the fusion of the adipose tissues of the pig, assuming the consistency of a candid and compact cream.
Security policies (change them with customer reassurance module)
Shipping policies (change them with customer reassurance form)
Policies for returns (change them with customer reassurance form)
The ostrich is obtained from the fusion of the adipose tissues of the pig, assuming the consistency of a candid and compact cream. It is widely used in the kitchen both for frying and as an ingredient for recipes of all kinds. The use of the strut in the dough makes the dough more friable, giving flavor and fragrance. It is also used for bakery and pastry products. Having a very high smoke point is great for frying, in fact it is used for the traditional Gnocco Fritto and the typical sweets of carnival (Frappe or Chiacchiere). Some typical Italian recipes require the use of strutto: Piadina romagnola, Erazzone reggiano, Tigelle Modenesi, sebadas and pardulas sarde, Sicilian cannoli and other regional specialities.
Specific References
No customer reviews for the moment.
The Neapolitan Sausage is an aromatized and seasoned product typical of Campania, kept from first choice meats such as ham, shoulder and pork bacon.
The perfect box for spicy lovers.
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.
The Amatrician cheek is a specialty of the municipalities of Amatrice and Accumoli in the province of Rieti, and of Campotosto in the province of L'Aquila, used above all for the realization of a sauce to season the pasta said to the amatrician.
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.
Flavored whole turkey breast according to the original recipe of Attilio Lenti, hand tied and roasted in the oven.
The Speck Alto Adige IGP Tirolinger is produced with selected boned maize thighs.
The process involves dry salting, marinating in salt, aromas and spices and finally smoking and seasoning for about 60 days.
La cecina di León (pronunciato sesìna) is a variety of animal preserves that is processed in the province of León with beef.
The cooked ham Gran Biscotto always in its recipe unchanged for over 30 years: classic taste, slowly steamed.
The Castel dell’ovo box has typical Neapolitan salami of excellent quality.
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 Salsiccia di Cinghiale is for all lovers of meats with an intense and natural taste.
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 Sgambato is certainly one of the most tasty raw hams in the panorama of the world sausages.