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.

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

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.

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

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

The pepper cheek is derived from cheeks (the anatomical part from the throat to the shoulder) of pigs bred in Italy.

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

During the preparation, goose combs are placed in layers for marinating and left to rest in a local special for the time necessary to absorb the aromas of spices.

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 rolled bacon is a real touch for eyes and palate.

The Piacentina DOP Cup is irregular. The product is perfumed, the aroma is sweet and characteristic.

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

Sweet neckline is a piece of seasoned pork.

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

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