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General catalog
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The Cacciatorino cold cuts is prepared width meat lean of pig, the mixture is fill in natural bowels tie width hands, after it's put them to mature about 20 days. The Cacciatorino is perfect to make aperitif and snack, it's very sweet and lovely.
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The whole leg is a delicate meat, very light. It can also be cooked in the oven or to make fresh roasts.
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The pork's filet is a high quality cutting, dark red, tender and light.
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The chopped pork is made with the part more light of the shoulder and bacon light.
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For cheek lard is heeds two small lean muscles but rich in collagen, egg-shaped, which are located on the side of the muzzle, and you cook boiled or, better yet, braised.
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This is the whole loin cut into slices between a ribs. The chops can be cooked in a pan with herbs and spices but also superlative grilled and breaded.
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This is the boneless loin. The loin is positioned above the thread and has an elongated, almost rectangular.
The loin should be well sliced cooked in a pan.
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This is the boneless loin. The loin is positioned above the thread and has an elongated, almost rectangular. Whole is excellent as a roast.
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The Spareribs are a cut of pork consists of pork ribs. The ribs can be presented in different forms: both whole and cut in half for horizontal. Very good grilled or stewed.
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The whole shoulder is ideal for roasts or to be cooked in the oven. The shoulder is a piece of meat very damp.
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