| ≥1 piece |
| SALSICCIA STAGIONATA DOLCE PICC.SALE E PEPE / sausages-p1.html" target='_blank'>Sausages Ingredients: seasoned pork, salt, wild fennel seed, hot peppers. Curing period: 30 days |
| SALSICCIA FRESCA / S AUSAGES COOL Ingredients: seasoned pork, salt, wild fennel seed, hot peppers. |
| SOPRESSATA ingredients: pressed meat salame choice lean pork, salt and pepper. Curing Period: 45 days |
| CAPICOLLO CAPICOLLO Ingredients: pork, salt, pepper, spices Curing period: 240 days |
| COPPA DI SPALLA Ingredients: pork, salt, pepper Curing Period: 180 days |
| PANCETTA ARROTOLATA / ROLLED BACON Ingredients: belly pork, salt, pepper, hot peppers Curing period: 180 days |
| PROSCIUTTO INTERO CON OSSO/ HAM WITH BONE Ingredients: pork, salt, pepper, hot peppers Curing period: 350 days |
| PROSCIUTTO DISOSSATO HAM WITHOUT BONE Ingredients: pork, salt, pepper, hot peppers Curing period: 350 days |
| PROSCIUTTO AFFETTATO /SLICED HAM |
| SALSICCIONE/ BIG sausage |
| PANCETTA TESA / BACON |
| COPPA AFFETTATA / SLICED COPPA |
CAPICOLLO AFFETTATO / SLICED CAPICOLLO