Without additives, but with such taste, just as it should be.

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

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

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

Salams of the Vesuvius land from the thick dough.

The rolled bacon is a real touch for eyes and palate.

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

The Salame Napoli a taglio is produced with the best meat of the national heavy pork (dryer, sash and bacon).

Smoked goose breast, obtained with two overlapping goose combs, rolled and sewn.

From the exciting traditional and intense flavor, in the typical white paper.

The organoleptic qualities of the capocollo of Martina Franca contain the intense aromas and delicate flavors of the territory of Murgia dei Trulli and Valle d’Itria.

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.

Flavored whole turkey breast according to the original recipe of Attilio Lenti, hand tied and roasted in the oven.

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.

Sweet neckline is a piece of seasoned pork.

The Salame di cervo Gustos has a characteristic aroma and a decided but absolutely pleasant taste, for lovers of game.