The ingredients used are the same of the larded salami, except the fact that there is no chopped lard. The cut shows an amber red fine-grained structure, in whom the white of the minced lard in the texture stands out.
read allIt is a typical cold cut of our territory. It used to be produced only in specific times of the year, because it was strictly related to particular local traditions, but nowadays it has been revalued and strongly appreciated. It is made of lean bits of bacon and shoulder with liver.
read allIt is produced selecting accurately fresh haunches nd it follows the same curing procedures of the culatello with pork rind: the rind and its bed of lard are preserved, only the core of the ham is selected in order to maintain the features in the seasoned product.
read allIt is produced selecting correctly the deboned pig neck that is exactly trimmed in order to preserve its quality. It is manually packed in natural casings. Its accurate production and its slow seasoning make the product tasty and fragrant.
read allIt is produced with a selection of fresh ham coming from our slaughter with a certified production chain. Particular attention is paid to the selection and trimming phases in order to obtain a very high-quality final product. It undergoes a seasoning phase in an establishment located at the base of the Sibillini mounts with an excellent climate and lively air.
read allIt is the result of an ancient production. It reminds of the knife edge cut, with a pleasant mosaic of lean and fat bits in the slice. It is the ideal cold cut to have with fresh cheese and red wine.
read allPure pork sausage packed in natural casings and flavored with pepper grains. Its medium seasoning makes this cold cut a special delicacy better served with appetizers with jam and local honey.
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