Senfter mountain pork is produced with pork, flavoured and salted. Mountain pork is a Trentino specialty produced with Italian pigs, and spiced with Trentino spices.

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

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

Speaking of bacon, you immediately think of the roasted bacon with cotenna, characteristic cylindrical shape and the round slice that melts in your mouth.

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

Corte Pallavicina is an ancient courtyard of the village which also includes a 14th century castle on the banks of the Po, in an area with a unique microclimate for the seasoning of ham.

The pavement is a salami that distinguishes itself from the other Calabrian sausages for the size.

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

The process involves dry salting, marinating in salt, aromas and spices and finally smoking and seasoning for about 60 days.

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

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.

It comes from beef from the famous breed of the same name native to the Japanese region Kobe.

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

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