Product

The olives, once harvested and cleaned of branches and leaves, are washed and selected. Then they're immersed in a brine (frequently changed) of water, salt, and lemon for at least 12 months. Sardinian Bosana olives range from green to brown...

The famous "Secret of don Gennaro" contains "the recipe" that made Auricchio unique in flavor and consistency. Hand-crafted by expert cheesemakers, it can also be recognized by its texture, which distinguishes its unmistakable flavor and varies according to aging approach....

30-month-old Provolone Recco is a rousing cheese. Its texture is pasty and buttery, its color a pinkish-white. It's produced in the winter months by selected Cremonese dairies, drawing exclusively on fresh, Italian whole milk, aged by Enzo Recco for up...

20-month Grana Padano Dop is a standard-bearer of balance, typicity and cleanness. Compact in its texture and bright, golden-yellow in color, it exudes aromas of warmed milk, butter and cream, fresh vegetables, toasted nuts and dried fruit, with hints of...

Their sweet-chestnut ham is one of the best products of its kind. The secret lies in the ingredients: select hocks from black pigs reared in the wild, fed with natural grains and chestnuts without the use of antibiotics, and slaughtered...

Their pork shoulder is also a top-quality product, fragrant and rich in flavor. It's made with pork from select pigs reared in the wild, raised in a natural, non-forced way on grains (no antibiotics) and slaughtered after one year. Expert,...

Zivieri mortadella can be summed up in one word: splendid. It's produced with prized cuts of pork from their own farm(mostly mora romagnola pigs) stuffed into a natural casing. The pork is finely cut, then mixed with lard, Cervia salt...

Perex Suctum is a 24-month-aged Ruliano proiscutto that stands out for its delicacy, elegance and clean flavor. The aromatic profile is dominated by clean, characteristic notes of cured meat, sweet, brackish and vegetable fragrances accompanied by hints of acorn, cocoa...

The 22-month Ouverture is prepared according to traditional curing methods. The most important stages are carried out exclusively by hand, by expert butchers, while curing takes place in an old cellar on wooden racks. Hints of cured meat combine with...

Their 23-month prosciutto is exemplary—a traditional Parma ham that slices evenly, revealing nice marbling. Its aromas, fine and elegant, are also expressive of the product's authenticity, rich in hints of expertly cured meat accompanied by candied whiffs and nuts. In...