Recipes

Rich, properly fatty, and well-seasoned, Leoni Isabella's porchetta offers delicate yet classic fragrances of delicious roast pork and spices, with sweet, biscuity highlights. In the mouth lean pink meat is balanced by pleasant, tender fat, while its flavor proves excellent,...

Classically fragrant and with an unmistakable flavor, the producer's Corallina, from the "I Salumi di San Rocco" line, is made with fresh pork from pigs born, raised, and butchered in Italy, and preserved in natural casing (completely allergen-free). The mixture...

Their high-quality Praga ham with bone is a specialty. Since 1963, Famiglia Morgante has been salting Italian pork thighs with their secret family recipe. The pork is then slowly massaged, cooked at a low temperature, and naturally flavored in the...

The finest expression of "naturally aged sweet prosciutto", Gran Tanara is a special selection of Prosciutto di Parma. It undergoes a minimum of 24 months aging in the company's cellars on large wooden racks, just as in the past, until...

This is a truly unmistakable, unique mortadella, all thanks to a supply chain that relies entirely on in-house production, careful cooking, and a recipe that, while remaining true to tradition, has been gradually revisited in the name of greater digestibility....

Favola is the world's first mortadella encased and cooked in natural rind, a product conceived and patented by the Palmieri family. The blend of choice lean pork cuts with cubes of jowl fat, enriched with a touch of acacia honey,...

An ancient recipe from Mirandola, it's made from choice cuts of 100% Italian pork, coarsely ground with the addition of exclusively natural flavors like Cervia's sweet salt, all encased in strictly fresh skin. This highly balanced zampone is tender and...

Aged Lucanian black pork sausage under lard draws on an ancient and effective preservation method that keeps the meat's flavor and aromas intact. The lard is obtained by melting the pig's fat over fire. Once solidified, it turns white and...

The name is a tribute to the 1960s, when the groceries were done exclusively in local shops and delis, long before supermarkets were conceived. After carefully selecting the ingredients (100% Italian), it takes 21 days to produce — a slow...

Made from the most prized part of the thigh, their Canossello is a well-proportioned, nicely marbled piece of charcuterie with a thick layer of fat. To the nose it exudes aromas of aged meat, Parmesan, butter, ripe fruit, and a...