Saucisse Séche
Login to see pricesMatured between 3 to 4 weeks. It is by nature user-friendly.
Price is per kg. Final price is displayed on invoice.
Pork meat and fat, salt, sugars (LACTOSE, wheat dextrose, sucrose) spices, aromatic plant, preservative: nitrate, natural flavors, hot pepper
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Coppa, +8 months (KG price)
Read moreSweet and fragrant Coppa thanks to slow curing and highest raw material quality. The cervical muscle, placed between the head of the pig and the fifth and sixth ribs, balanced in the lean and white part, is wrapped in natural pork belly skin. To respect the fragrances given by slow aging, a limited percentage of salt and a measured use of spices are utilized.
Storage: Keep refrigerated between 3° – 5° C.
Packaging: Vacuum packed bag
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Mortadella Natural (KG price)
Read moreThe Mortadella Nazionale is distinguished by its clean flavor and consistent texture, achieved through the use of prime Italian pork.
Storage: Keep refrigerated between 3° – 5° C.
Packaging: Vacuum packed bag.
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Mortadella with PDO Pistachios di Bronte (KG price)
Read moreThe Mortadella Nazionale is distinguished by its clean flavor and consistent texture, achieved through the use of prime Italian pork. Enriched with Bronte Pistachios PDO, it offers a delightful and authentic culinary experience.
Storage: Keep refrigerated between 3° – 5° C.
Packaging: Vacuum packed bag.
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Salame Varzi DOP +60 days (KG price)
Read moreAncient times touch, of stones’ cellar and slow natural aging. The taste is full, true, authentic. White natural flower. Perfect slice. Venetian red.
Salame di Varzi La Valle is unique.
The long resting, sustained by farm fresh consistent meats, varies from 30 days for the smallest size salami to 6 months for the salami with double casing hand tied.Storage: Keep refrigerated between 3° – 5° C.
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Chorizo Ibérico Bellota
Read moreAcorn-Fed Iberian Pork Chorizo Cular is a sausage made from cut Iberian pork meats and bacon, in addition with salt and spices (specially paprika), kneaded and inserted into natural pig casings, dried and cured, with or without smoke, to insure the product is self stable without refrigeration.
The cular sausage is characterized by its red color, typical smell and flavor, and cylindrical shape, as it is inlaying natural pig casings cular.
The piece weighs between 1,000 and 1,400 kg.
Price is per kilo.
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