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

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

The Speck Alto Adige IGP Tirolinger is produced with selected boned maize thighs.

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

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

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.

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

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.

It's the pork belly, flavored, after the savory, with pepper and garlic rolled on itself.

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

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

With Ventricina we mean the product prepared with the dough of the meat, medium cut, obtained from the shoulder of pigs

The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.

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.

Spanish salami gourmand with black pepper with a delicate and smoked taste.