Typical hams of Campania and Italians produced by the processing of pork meat from the skin typically white-pink.

White Pig 

There are 12 products.

Ingredients: pork, salt, fennel seeds and spices Wrapper: natural bowel Seasoning: 30 days Storage: Keep in a cool place

7,90 €

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

9,80 €

Cold cuts simple, full of flavor and fragrance. Ingredients: pork, salt and spices. Without preservatives. Seasoning: 4 months Storage: Keep in a cool place

6,85 €

Ingredients: pork, salt and spices. Without preservatives. Presentation: Hand tied up Seasoning: 4 months Storage: Keep in a cool place

8,40 €

Ingredients: pork, salt and spices Wrapper: natural bowel Seasoning: 30 days Storage: Keep in a cool place

8,00 €

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

13,00 €

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

183,00 €

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

9,20 €

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...

39,50 €

Composition consisting of a rustic wooden cutting board and a salami Napoli The salami Napoli is a typical sausage of Campana gastronomy and consists of pork and various flavoring ingredients. Ingredients: pork, salt and spices Wrapper: natural bowel Seasoning: 60 days Storage: Keep in a cool place

15,90 €

Composition consisting of a wooden cutting board and a pork sausage The sausage is a seasoned pork sausage, produced by filling a natural casing with a mixture of lean and fat parts, cut into cubes and mixed with salt. Ingredients: pork, salt, fennel seeds and spices Wrapper: natural bowel Seasoning: 30 days Storage: Keep in a cool place

11,00 €

Sannio pork loin is a sausage deriving from boneless pork loin, salted, seasoned with spices and matured for a maximum of 3-4 months. When cut, the slice of lonzino is bright red with white streaks of fat. Casing: natural casing Presentation: Hand-tied Maturing: 90 days

39,60 €
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