From the great tradition Fiorucci is born a real novelty in the world of meats.
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From the great tradition Fiorucci is born a real novelty in the world of meats.
From today on the market the 100% Natural Supreme Ball, the first mortadella made only of genuine ingredients.
A small revolution dedicated to all those who choose well-being and health without having to give up the unmistakable scent and the inimitable authentic taste of the mortadella.
The new Mortadella Pallina di Suprema 100% Natural is produced with pure pig, slowly cooked according to the great tradition of the Fiorucci method 1850.
A proposal perfectly in line with emerging consumer trends that reward natural products; the ‘just’ answer to the growing demand of consumers, increasingly seeking well-being, health and well-being.
100% Natural Supreme Ball, gluten-free, milk, lactose, caseinates and without the addition of glutamate and phosphates is particularly suitable for all people who have allergies or food intolerances.
Specific References
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The pepper cheek is derived from cheeks (the anatomical part from the throat to the shoulder) of pigs bred in Italy.
The process involves dry salting, marinating in salt, aromas and spices and finally smoking and seasoning for about 60 days.
Produced with the best swine meat according to the traditional recipe of family and flavored with aromatic herbs, this speck is seasoned with fresh mountain air.
Gloriosa exclusively employs pig meats born and bred in Italy whose diet has been controlled at every stage of their growth.
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.
Pure pork ham, (fresh pork thigh with bone) undergoing a cooking process and sterilization in vacuum aluminum envelopes.
Its characteristic spicy taste comes from the processing of fresh pork bacon with the addition of chili.
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 Napoli a taglio is produced with the best meat of the national heavy pork (dryer, sash and bacon).
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 Salsiccia di Cinghiale is for all lovers of meats with an intense and natural taste.
The Spianata is the meat with a typical crushed shape, medium-sized and with a strong taste.
The Spianata is the meat with a typical crushed shape, medium-sized and with a strong 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 Neapolitan Sausage is an aromatized and seasoned product typical of Campania, kept from first choice meats such as ham, shoulder and pork bacon.