Its production starts with the selection of fresh haunches and continues with accurate deboning and trimming procedures, in whom the pork rind and its bed of lard are preserved, selecting only the core of the ham and conserving its features in the seasoned product.read all
Medium ground pure pork salami with the perfect proportion between lean and fat bits. It is flavored with hot pepper and pepper grains. It is the ideal cold cut for snacks served with seasoned cheese and red wines.read all
It is a typical cold cut of the region of Marche. Its name comes from the Latin cibusculum, which means “small food”. It is a soft salami that can be spread onto slices of fresh bread, toasted bread, and bruschetta for delicious snacks or appetiers.read all
Pure pork soft salami stuffed in hog bung with a particular delicate and flavored taste.
It is a salami that can be consumed even medium seasoned, which enriches its sensory features.
It is perfect for the typical antipasto all’italiana (Italian appetiers) served with green olives and pickled vegetables in oil.
Head coppa is one of the most delicious cooked air-cured meats made of pork. It is produced selecting accurately the lean parts of the head of the pig and adding other chosen lean bits.
It undergoes a completely natural process without preservatives.
It is produced selecting fresh pork loin that, once deboned and trimmed, follows the same production of the seasoned lonza. Its very lean cut gives a strong and flavorful taste to the final product.read all
It 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 all