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

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

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

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

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

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

The mortadella two towers stands out for the high quality of the cuts used (shoulder and thin thigh) and a particular lightness.

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

La cecina di León (pronunciato sesìna) is a variety of animal preserves that is processed in the province of León with beef.

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 perfect box for spicy lovers.

Thanks to the use of fine pork and the bag in an easy peeling casing, an excellent product has been produced.

The Sgambato is certainly one of the most tasty raw hams in the panorama of the world sausages.

Raw ham with a sweet and refined taste, it is a low calorie dish, but with an intense taste.

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

The Lardo di Pata Negra was born from the idea of norcini Cerù to bind the latiny and ancient traditions of two Mediterranean peoples, the Italian and the Spanish, to create a combination of flavors that finds roots in the woods of great oaks and in the ancient ways of living in the countryside.