It is also commonly called soprassata and is produced using the pig’s head, ears, tongue, meat attached to the residual bones of other processes, and rinds. Everything is put to boil in a boiler for about 3-4 hours. As soon as they are cooked, the pieces are drained, stripped, made into small pieces, salted, seasoned…
The pancetta is the part of the belly, with its rind, crossed by more or less thick fibers, after trimming, it is salted, flavored and matured for 20/30 days in a cool and ventilated environment.The product obtained is a pancetta characterized by a sweet aroma of an ancient recipe, great softness and delicacy thanks to…
The ham is obtained from exclusively national meats, strictly controlled from a health and food point of view, to guarantee a product of the highest quality. The ham is processed and matured for a long time with a scrupulous quality control at every stage of the production chain: from salting to maturing. The result is…
Salami are typical products of the Italian tradition and can therefore count on a manufacturing process consolidated over the centuries. In recent years, the knowledge of the chemical-physical and microbiological mechanisms responsible for the transformation of minced meat into salami have made it possible to improve traditional production techniques. The final product is an excellent…
It was once considered a typically seasonal product, today with the breeding and industrialization in the slaughter of pigs, it is considered one of the widely consumed foods. It is prepared using pieces obtained from shoulders, pancettoni and from the trimming of the loins and hams. The meat is finely chopped together with the fat…
Among the Tuscan salamis, a special niche is undoubtedly the one reserved for the sbriciolona. Experts claim that it originated at the time when fennel seeds were used to preserve cured meats because pepper was a rare and expensive commodity. It is a typical Tuscan sausage, which takes its name from the fennel seeds that…
The shoulder is the front leg of the pig which is detached from the carcass together with the shoulder blade. The processing foresees that it is trimmed taking care to round the profile in a regular way. The salting takes place with coarse sea salt which is removed with warm water after about twenty days,…
For this type of specialty, only pork from national farms is used, the porchetta trunk is taken from the pork side, removing the ham and the forequarter, then it is boned and trimmed then salted, peppered and filled with a abundant chopped rosemary, garlic and fennel. After the stuffing, the trunk is rolled up and…
The wurstel is an artisanal product of our production, made with selected pork meat from national farms. It’s a fresh product that does not contain allergenic substances and above all, it’s GLUTEN FREE.
