TIF-2025

Asiago speck is balanced, with a beautiful intense ruby colour and a subtle, diffuse marbling. The penetrating scents and aromas of aromatic and balsamic herbs and notes of smoke accompany the classic hints of seasoned meat. The palate, with its...

Beautiful, appropriately fatty and well seasoned, Isabella Leoni porchetta has delicate but typical aromas of good cooked pork and spices, plus sweet biscuit accents. Excellent flavour, savoury but consistent, aromas corresponding to the nose, rosy lean part balanced by a...

Favola is the world's first and original mortadella stuffed and cooked in natural rind. A product conceived and patented by the Palmieri family. The combination of fine lean cuts of pork with cubes of guanciale gives life to the mixture,...

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...

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,...

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...