El clásico Milano elaborado con materias primas seleccionadas. Sal, pimienta y ajo son algunas de las especias que se pueden reconocer en el condimento. Con una textura blanda, se distingue por su gran dulzura, estudiada para responder a las exigencias del canal tradicional. Pieza de 2 a 2,1 kg
Only the best raw materials selected from the saddle of pork, between head and shoulder, cut in the classic form of gout, according to tradition. Its composition is similar to the pancetta and is flavored with salt, is covered with black pepper and is cured for three months. 1/1.5 piece
Speck block represents excellence in terms of quality and performance. Rear thigh of the pig, which is rounded up to the point, boning, degreasing and placed in a container in a dry brine with salt, pepper and juniper berries for at least three weeks, with continuous massage of the thigh is used...
The traditional recipe of Mortadella is Bologna I.G.P. La Felinese produced in accordance with the requirements of the consortium of protection. The taste of quality can also be appreciated in other typical recipes La Felinese proposes to satisfy all the needs of flavor.
It is the front leg of the pig, which shows a mixture of lean meats, stuffed belly, back and fat's throat. Consumed after boiling. The classic dish of new year, and not only in Modena but in all Italy, requires lentils of asylum, as well as damp beans, mashed potato or buttered spinach.
It is a cut of meat selected among the best pigs. After boning, it is seasoned as usually and tied traditionnally by hand. Porchetta Tronchetto is sold vacuum-packed. Ideal as an aperitif or as a main course, you will enrich all the tables on special occasions.