150 gr

  • Showing 1–12 of 17 results

11,25 75,00 

The Capocollo is a traditional Italian and Corsican cured meat, made with the meat close to the pork’s neck. This Capocollo is from Cinta Senese pigs, which are bred free-range specifically in the Siena province; their meat is tasty and have a small amount of fat compared to most Italian breeds.

6,30 42,00 

Famous and loved in Italy and abroad, this Prosciutto is made only from Italian pigs bred in the Parma province and cured at least 24 months. We have selected the highest quality Italian Prosciutto from the Parma region, where the making of Prosciutto is a secular tradition deeply rooted in local culture.

7,35 49,00 

Famous and loved in Italy and abroad, this Prosciutto is made only from Italian pigs bred in the Parma province and cured over 30 months. We have selected the highest quality Italian Prosciutto from the Parma region, where the making of Prosciutto is a secular tradition deeply rooted in local culture.

5,25 35,00 

The Prosciutto from Norcia PGI is a cured ham produced in the province of Norcia, Umbria. The characteristic feature of this product is its main ingredient: only Italian pigs with hind legs weighing more than 8.5 kg and cured for at least 12 months. The Prosciutto from Norcia has the PGI certification (Protected Geographical Indication).

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