Gloriosa exclusively employs pig meats born and bred in Italy whose diet has been controlled at every stage of their growth.

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

Salad and flavored with spices. A fine processing is tied and seasoned for a variable period depending on weight.

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

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

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 process involves dry salting, marinating in salt, aromas and spices and finally smoking and seasoning for about 60 days.

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

Salams of the Vesuvius land from the thick dough.

Flavored whole turkey breast according to the original recipe of Attilio Lenti, hand tied and roasted in the oven.

For the production of the Smoked Speck fillet is chosen only the best of the pork fillet, the most lean and valuable part.

The Spianata is the meat with a typical crushed shape, medium-sized and with a strong taste.

Produced from the fesa obtained from adult bovine thighs and then salted.

The meats of the Black Pig are meticulously selected and are characterized by their typical taste and softness.

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.

Lardo di Colonnata IGP is a pork-based sausage, produced in the homonymous Tuscan town.