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The mortadella two towers stands out for the high quality of the cuts used (shoulder and thin thigh) and a particular lightness.
The Salame di cervo Gustos has a characteristic aroma and a decided but absolutely pleasant taste, for lovers of game.
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The Salame di cervo Gustos has a characteristic aroma and a decided but absolutely pleasant taste, for lovers of game.
Soft and delicious, the Gustos deer salami melts in the mouth, leaving a spicy note to the macis.
The deer meat is a low calorie and little fat meat, rich in iron and Niacin. INGREDIENTS:
Pig meat, deer meat, salt, pepper, dextrose, wine (contains sulphites), anti oxidants E301, preservatives E250-E252, natural aromas.
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The mortadella two towers stands out for the high quality of the cuts used (shoulder and thin thigh) and a particular lightness.
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.
Flavored whole turkey breast according to the original recipe of Attilio Lenti, hand tied and roasted in the oven.
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.
It stands out for the calibrated roasting of the Tacchino Fese and the delicate aroma according to the original recipes of Attilio Lenti.
Speck d'anatra smoked by about 600g presents itself as the processing of the duck's breast so it is known an external surface consisting of duck fat
Pure pork ham, (fresh pork thigh with bone) undergoing a cooking process and sterilization in vacuum aluminum envelopes.
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.
The cooked ham Gran Biscotto always in its recipe unchanged for over 30 years: classic taste, slowly steamed.
The cup of Parma IGP is one of the top products of this land.
The Amatrician cheek is a specialty of the municipalities of Amatrice and Accumoli in the province of Rieti, and of Campotosto in the province of L'Aquila, used above all for the realization of a sauce to season the pasta said to the amatrician.
Raw ham with a sweet and refined taste, it is a low calorie dish, but with an intense taste.
l pulled pork is one of the most complex preparations of the American barbecue “low & slow”.
Produced from the fesa obtained from adult bovine thighs and then salted.
The Salame Napoli a taglio is produced with the best meat of the national heavy pork (dryer, sash and bacon).