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The typical products of Campania, discover salami and sausages of the local tradition. Raw materials of the highest quality controls in the production chain on alert.
Typical hams of Campania and Italians produced by the processing of pork meat from the skin typically white-pink.
Cured meat types of Campania and Italians derived from the processing and processing of the precious black pig Casertano. This pig has the characteristic of having soft and tasty meats.
The salami Napoli is a sausage typical of the Campania region consists of pork and various flavoring ingredients. Ingredients: pork, salt and spices Wrapper: natural bowel Seasoning: 60 days Storage: Keep in a cool place
Salami in oil with truffle are of pure Piedmontese pork meat, aged for at least two weeks, then put in oil along with the precious black truffle of sliced Piedmont. Ideal for appetizers, aperitifs and various stuffings.
Salami with Barolo red wine in oil are made from pure Piedmontese meat, mixed with famous red wine Barolo and aged at least two weeks before being put into oil. Ideal for appetizers, aperitifs and various stuffings.
Pork Capocollo of Sannio is a salami obtained by working the pork neck muscles. At the end of the work it is sacked in a natural gut. The seasoning is done with a wood fireplace and lasts 90-120 days. The product is particularly fragrant and has a soft consistency and a decidedly aromatic taste. Packing: 500gr
Culatello is obtained from the pork thigh, exactly from the muscular part between the bow and the knee. Culatello of the Matese is distinguished by the traditional culatello for seasoning, which is done with the pork rinds and not in the bladder, for salting and flavoring using a clever mixture of herbs prepared personally by Eugenio Tomaso. Packing: 5Kg
The Soppressata of Sannio is one of the most renowned products of the Campania tradition. The meat is cut into pieces, seasoned with salt and black peppercorns and then stuffed in natural buds with the addition of small lard cubes that characterize the product for the typical flavors and softness. The maturing takes not less than two months. Packing: 300gr
Black Pork Capocollo of Sannio is a salami obtained by working the pork neck muscles. At the end of the work it is sacked in a natural gut. The seasoning is done with a wood fireplace and lasts 90-120 days. The product is particularly fragrant and has a soft consistency and a decidedly aromatic taste. Packing: 500gr
Fiocco (shank) of Culatello from Matese is the smallest and lean muscular part of the posterior limbs of the pig, without rind and bone. After hand-picking, it is then coated externally with a natural skin to better protect it. At the end of the process, it is seasoned for a period of at least 8-10 months in warm and dry environments. Packing: 1,5Kg...