Product

The brisaola di codone is obtained from the meat of cattle selected by small farmers who respect rigorous animal welfare standards. It is processed strictly according to tradition, with salt and spices and in the total absence of flavourings, nitrites,...

A few years ago, the ‘capricci' line was born, which includes Arroganza, the company's first cooked ham, strictly high quality, cooked out of the mould and hand-tied. It is characterised by a light initial roasting before being steamed. It is...

Consisting of Italian meat, free of preservatives, gluten, lactose and GMOs, Al Naturel exudes a sweet, fresh and linear aroma, but also a complex one of white and yellow-fleshed fruit and nuts. On the palate, it is elegant and persistent,...

Drawing on thirty years of expertise and experimentation in the field, this sausage is produced with top-quality beef and pork, making for a robust and easy-to-digest product. The use of premium ingredients means that it's preservative and additive-free, the flavor...

Galloni Prosciutto di Parma 24 MONTHS Gold Label is the expression of the most authentic Italian charcuterie. This product is still salted by hand by master salters who pay care and attention to the ability of each individual leg to...

From the skilful blending of a few fine ingredients, in compliance with the Production Disciplinary, after six months of slow maturing in an underground cellar, Coppa becomes ‘Piacentina' and can boast the PDO Protected Designation of Origin. Slices are bright...

Fiorucci guanciale is produced according to tradition, it is made with 100% Italian meat and seasoned with salt, spices and natural flavourings and matured for 30 days. The pepper layer that envelops it is well-balanced, and the nose has notes...

A forerunner, since 1994, of the so-called ‘baked out of the mould' line, it wins the eye with its generous slice section, marbled and of a decisive pink colour. Intense nose, with extremely pleasant and clean biscuity notes, warm tones...

A unique delicacy obtained from bacon from domestic pigs dry-salted for 40 days, repeatedly turned upside down and repositioned for homogenous salting; after curing for a few days in a stove, they are sprinkled with dried basil. The lard is...

Artisanal craftsmanship and select cuts of Casertana and Apulo-Calabrese pork (finely ground and seasoned with a mix of aromas, natural spices, and fleur de sel) make for complex fragrances that evoke wine, garlic, and spices, blending well with top-quality meats....