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General catalog
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The dry sausage is our last news; we use light meat mixed with lard, then we grind finely and at the end it come flavor and spice. In difference from fresh sausage, it is hung in dry room and here age about 10 days. It's excellent for appetizer.
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New
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The roast pork or pork also said, we get them from the lumbar part of the pig, can be found with or without bone.
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A cold cut rich, delicate and with multiple uses. Born from the outside of the back, in the closest to the neck, it is hard and compact and is a veined fat from red meat. It is put to rest with its tanning for a week, and once it reaches its maturation, is finished and packaged. Great on cutting boards, delicious on hot toasted bread.
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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.
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The cured pork loin is degreased and spicy. It remains about a week within its tanning then bagged and tied by hand. Hanging in the maturing cell for about a month. Excellent for cold cuts.
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The mocetta is typical sausage of our Alpine valleys, you take the leanest parts of the pig and put in salt and pepper for six days, then it hangs in maturing rooms for at least a month.
The texture is slightly dry and pleasant and flavorful taste.
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From the cheek lard of our pig, this meat has the characteristic triangular shape. Delicate and decisive, it mixes sweetness and delicacy of the pillow with pepper force. Excellent in cutting boards, pasta carbonara and amatriciana
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Our Roll Bacon mix the delicate taste of meat with a soft part more fat.
It come sprinkle with salt and spices, then it's leave with her tanning for 1 week. Then it's roll and fill for protect during the drying and aging.
It's excellent when it's sliced, in a sandwich, or cook with egg.
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The pork's capocollo, is a cut that combine a soft light meat with a delicate mottled of fat, than it come salt and spice. When it's envelope from the tan, it's fill in a soft natural bowel and, when it's hand tie, it will be put to rest in a dry room for a pair of month. This cold cut is so ready to slice.
Her slice are dark red with white striping. The taste is delicate and strong.
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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