×
Account confirmation is required. Please, check your email for the confirmation link.
First name is required!
Last name is required!
First name is not valid!
Last name is not valid!
This is not an email address!
Email address is required!
This email is already registered!
Password is required!
Enter a valid password!
Please enter 6 or more characters!
Please enter 16 or less characters!
Passwords are not same!
Terms and Conditions are required!
Email or Password is wrong!
Fresh meat
Consignments of fresh products are made from Monday until Wednesday. We tend to not ship on weekends in order to avoid the courier delays and avoid stocks in the weekend.
The delivery day will depend on the destination and the goods ordered, but you will be promptly notified by telephone or email.
-
Produced exclusively with fresh top quality meat, sourced from our pigs, the mixture of classical sausage looks minced fine grain flavored with a delicate mix of spices. It is advisable to taste it cooked in various ways, from grilled to fried or stewed in a pot of enriched wine or tomato.
Learn More
-
The whole leg is a delicate meat, very light. It can also be cooked in the oven or to make fresh roasts.
Learn More
-
The whole shoulder is ideal for roasts or to be cooked in the oven. The shoulder is a piece of meat very damp.
Learn More
-
The pig's trotter, or leg, is a cut of pork that is the "poor" part of the pig. You can cook whole or cut in half.
Learn More
-
The bacon is obtained from the belly of the pig, you can leave it with or without rind. Our bacon are all very light, then low in fat.
Learn More
-
Skewers of pork with tasty meat alternating with pork sausage of own production and fresh yellow and red peppers.
Learn More
-
The shank is part of the leg between the leg and shoulder, it is sold whole or cut in half. The former is slowly cooked stew or roast. Through slow cooking, it releases a very tasty sauce frosted.
Learn More
-
The bacon rind is the skin of the pig which is cleaned by removing the hair, then takes off subcutaneous fat, is mainly used to make Cotechini, but is also cooked.
Learn More
-
The bust or loin is made up of: Capocollo, loin, tenderloin, ribs. It sells it in one piece
Learn More
-
The pork's filet is a high quality cutting, dark red, tender and light.
Learn More