The Pecorino Sardo PDO is a hard, aged cheese, typical of Sardinia The principal characteristic of this cheese lies in the raw materials: it is produced using exclusively whole sheep’s milk from sheep that graze on natural pastures.
The Caciocavallo Ragusano PDO is a pasta filata cheese typical from Sicily. The particularity of this cheese lies in the raw materials used and in its processing: made from raw cow’s milk, obtained through a spinning process using hot water at 70-80ºC. We recommend that you try it on its own or as an ingredient in typical local dishes.
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.
Chorizo is a salami made from pork meat, typical of Spain. The main feature of this product is its processing: a paste of grossly minced pork meat mixed with paprika and then left to dry in the open for 2 months.
The Ibérico loin is a piece of meat typical from Spain. The main feature of this product is its processing: a paste of pork meat mixed with paprika, garlic and spices and then left to dry in the open for 3 months.