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

Pure pork ham, (fresh pork thigh with bone) undergoing a cooking process and sterilization in vacuum aluminum envelopes.

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

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

It is simply the best bresaola in Valtellina, marked by the IGP brand.

l pulled pork is one of the most complex preparations of the American barbecue “low & slow”.

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.

Our piglet is obtained from pork straw and bacon.

Smoked goose breast, obtained with two overlapping goose combs, rolled and sewn.

It stands out for the calibrated roasting of the Tacchino Fese and the delicate aroma according to the original recipes of Attilio Lenti.

The ostrich is obtained from the fusion of the adipose tissues of the pig, assuming the consistency of a candid and compact cream.

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 Culatello is obtained from the processing of the fine part of the adult pig thigh (which has reached at least 200 kg of weight).

Mix of Neapolitan handcrafted meats cut into cubes.

Mortadella bolognese with the black truffle of excellent quality in gift box.