Since 1976, Cibaria has been selecting regional Italian specialities for restaurants and gourmet shops. The company entrusts the production of certain foods to artisans who work under their own control and recipe. I Salumi di San Rocco is the line dedicated to Roman pork specialities revisited in a contemporary key and made with fresh national pork. The mortadella is made with shoulder, pancettone, chopped bacon, trippino, gole plus 15% fat, then flavourings and spices, ascorbate and sodium nitrite. Firm pink slice and sweet aroma of pork and spices.
