TIF-2023

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...

Canossello, obtained from the finest part of the thigh, is well-proportioned, well marbled and with a large fat layer. On the nose, it exudes scents of cellar, seasoned meat, Parmesan cheese, butter, ripe fruit and a slight balsamic undertone. On...

Martina Franca's Capocollo, a designated Slow Food Presidium, is their most famous product, made from 100% Italian pork selected from the best farms, hand-salted with sun-dried sea salt from the Margherita di Savoia salt pans, marinated in cooked wine, and...

For the sensations it evokes, La Primitiva is a bresaola of rare expressiveness. Unique in its small, ruby-colored slices and spicy notes of clove and nutmeg, it's floral, sweet, and perfectly aged. Unusual, "different" from the classic product standards we...

This specialty is made from the pork thigh — salmon pink in color with very slight marbling and no traces of fat. It yields delicates aroma reminiscent of cured meat and a faint whiff of smoke alongside spices (garlic and...

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....