Showing 1–12 of 17 results
Capocollo
With its overwhelming yet delicate flavor, capocollo is the cured meat suited for palates seeking excellence.
It is cut from the upper part of the neck, hence its name "capocollo" (literally "upper part of the neck"). The salting process is meticulously performed by hand by our operators, using only salt and ground pepper. After an initial salting phase, the meats are hand-massaged daily with care and dedication, allowing the salt and spices to slowly envelop the meat. Following salting, the meats undergo natural curing in caves, which lasts approximately 150 to 200 days.
It is cut from the upper part of the neck, hence its name "capocollo" (literally "upper part of the neck"). The salting process is meticulously performed by hand by our operators, using only salt and ground pepper. After an initial salting phase, the meats are hand-massaged daily with care and dedication, allowing the salt and spices to slowly envelop the meat. Following salting, the meats undergo natural curing in caves, which lasts approximately 150 to 200 days.
| min. curing time | 150/200 days |
| shelf life | 150 days |
| average weigth | 2/3 kg |
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This product has multiple variants. The options may be chosen on the product page
Filetto
With its smooth and balanced flavor, filetto is the deli meat for the most discerning palates. The cut is taken from the pork tenderloin near the ribcage. Our operators meticulously hand-salt the meat using only salt and ground black pepper. After the initial salting phase, the meats are hand-massaged daily with care and dedication, allowing the salt and spices to slowly permeate the meat. The meats then undergo natural aging in caves for approximately 150 to 200 days.
| min. curing time | 150/200 days |
| shelf life | 150 days |
| average weigth | 2/3 kg |
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This product has multiple variants. The options may be chosen on the product page
Filetto Lardato
With a delicate yet intense flavor, FILETTO LARDATO is a true culinary excellence, perfect for palates seeking the tenderness of fillet combined with the richness of lard.
Filetto lardato is obtained by cutting lean pork loin with the back fat and rind left attached.
The meat salting process is meticulously done by hand by our operators, using only salt, whole peppercorns, and ground pepper.
After an initial salting phase, the meats are massaged daily by hand with care and dedication, allowing the salt and spices to slowly envelop the meats.
After salting, the meat undergoes a natural aging process in a cave, lasting approximately 220 days.
Filetto lardato is obtained by cutting lean pork loin with the back fat and rind left attached.
The meat salting process is meticulously done by hand by our operators, using only salt, whole peppercorns, and ground pepper.
After an initial salting phase, the meats are massaged daily by hand with care and dedication, allowing the salt and spices to slowly envelop the meats.
After salting, the meat undergoes a natural aging process in a cave, lasting approximately 220 days.
| Min. Curing Time | 220 days |
| Shelf life | 150 days |
| Average Weight | 4,5 kg |
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This product has multiple variants. The options may be chosen on the product page
Fist-Shaped – 300g
Listed among traditional agri-food products as "Soppressata dell’Appennino Dauno." With its delicate and elegant flavor, Soppressata is perfect for the most refined palates. This deli meat has a fist-shaped form, with the meat hand-cut and stuffed into natural pork casings. It is made from pork loin, which gives it its characteristic leanness, and seasoned with salt, whole peppercorns, and ground pepper. Meticulously hand-tied in the traditional "cage" form.
| min. curing time | 50 days |
| shelf life | 150 days |
| average weigth | 0.300 kg |
Guanciale
With a bold and unmistakable flavor, guanciale is the perfect charcuterie for those who love enveloping tastes. The cut of meat comes from the pig's cheek, containing high-quality fat and lean veins. The salting
process is performed manually by our operators, using spices such as salt, ground pepper, and a very light sprinkle of hot chili pepper. After an initial salting phase, the meat is carefully and diligently hand-massaged every day to allow the salt and aromas to slowly permeate the meat. Following the salting process, the meat undergoes a natural aging phase in our caves, which lasts approximately 150 days.
process is performed manually by our operators, using spices such as salt, ground pepper, and a very light sprinkle of hot chili pepper. After an initial salting phase, the meat is carefully and diligently hand-massaged every day to allow the salt and aromas to slowly permeate the meat. Following the salting process, the meat undergoes a natural aging phase in our caves, which lasts approximately 150 days.
| min. curing time | 150 days |
| shelf life | 150 days |
| average weigth | 1,5 kg |
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This product has multiple variants. The options may be chosen on the product page
Lard
With a simple and enveloping taste, lard is the perfect delicacy for those who seek authentic flavors.
Lard is made from the processing of heavy pigs, specifically from the fat layer of the large pork belly.
The salting process is carried out manually by our operators, and the spices used are SALT, BLACK PEPPER, and AROMATIC HERBS.
After the initial salting phase, the meat is carefully massaged by hand every day with dedication to allow the salt and aromas to slowly penetrate the meat.
Following salting, the meat undergoes a natural aging process in cave, which will last approximately 180 days.
| Min. Curing Time | 180 giorni |
| Shelf Life | 90 giorni |
| Average Weight | 1 kg |
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This product has multiple variants. The options may be chosen on the product page
Musciska – 300g
Listed among traditional agri-food products as "Musciska from Appennino Dauno," a cured meat historically used by shepherds during transhumance. With its elegant and mysterious flavor, musciska is perfect for those seeking new sensations. The meat is sourced from lean pork loin, meticulously sliced into strips resembling sticks, ideal for enjoying as bites or in smaller portions. Our operators manually salt the meat, using spices like salt, ground pepper, fennel seeds, and a touch of hot chili pepper. After salting, the meat undergoes a natural aging process in a cave for approximately 15 days.
| min. curing time | 15 days |
| shelf life | 150 days |
| average weigth | 0.300 kg |
Peppered Sausage – 300g
Included in the list of traditional agri-food products as "Salsiccia dell’Appennino Dauno." Featuring a bold and traditional flavor, peppered sausage is the perfect choice for those who appreciate the taste of tradition. Traditionally shaped like a horseshoe, this sausage is finely hand-processed with a knife, stuffed into natural pork casings. Made from premium cuts such as ham, shoulder, and a hint of pancetta, it is seasoned with salt, peppercorns, ground pepper and meticulously hand-tied.
Gluten free, lactose free e free of preservatives
| min. curing time | 40 days |
| shelf life | 150 days |
| average weigth | 0.300 kg |
Pezzente – 300g
With its bold and intriguing flavor, "Pezzente" is perfect for curious palates. The name of this cured meat recalls the ‘beggar’, due to the meats used in its production. Historically considered a humble product, it was originally crafted to utilize pork scraps that would otherwise go to waste. It has a traditional horseshoe shape, with the meat hand-cut and stuffed into natural pork casings. Made from less noble cuts of pork, it is seasoned with salt, whole peppercorns, and ground pepper, and meticulously hand-tied. It can be enjoyed both dry and cooked. When cooked, especially with vegetables, "Pezzente" fully reveals its distinctive flavor profile.
| min. curing time | 40 days |
| shelf life | 150 days |
| average weigth | 0.300 kg |
Piccantosa
An explosion of spiciness that envelops the most daring palates.
This cured meat has a fist-shaped form, its soft and spreadable texture, and its penetrating aroma make it ideal for enhancing dishes, but also perfect on its own, revealing a perfect balance of spiciness with every bite.
Stuffed in a natural pork casing, it is made with pork belly and fatback, finely ground, and flavored with SALT and HOT CHILI PEPPER. Questo salume ha una forma a pugno, la sua consistenza morbida e spalmabile e il suo aroma penetrante la rendono ideale per arricchire piatti ma anche per essere gustata da sola, rivelando in ogni assaggio un perfetto equilibrio di piccantezza.
Insaccata nel budello naturale di suino, è prodotta con pancetta e lardello di suino, tritata accuratamente, aromatizzata con SALE e PEPERONCINO PICCANTE.
| Min. Curing Time | 50 days |
| Shelf life | 60 days |
| average weigth | 0.300 kg |
Pork Belly
With its balanced and traditional flavor, Pancetta Tesa is perfect for those who appreciate tradition. The cut of meat comes from the pork belly. The salting process is performed manually by our operators, using spices such as salt, ground pepper, and whole peppercorns. After an initial salting phase, the meat is carefully and diligently hand-massaged every day to allow the salt and spices to slowly permeate the meat.
Following the salting process, the meat undergoes a natural aging phase in a cave, which lasts approximately 150 days.
Following the salting process, the meat undergoes a natural aging phase in a cave, which lasts approximately 150 days.
| min. curing time | 150 days |
| shelf life | 150 days |
| average weigth | 3 kg |
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This product has multiple variants. The options may be chosen on the product page
Rolled Bacon
With its rich and enveloping taste, rolled bacon is the ideal cured meat for those who seek delicacy and tradition. The cut of meat is taken from the pork belly. The salting process is carried out by hand by our operators, and the spices used are SALT, GROUND PEPPER, AND PEPPER CORNS. After an initial salting phase, the meat is massaged daily by hand with care and dedication to allow the salt and aromas to slowly envelop the meat. After salting, it is rolled and hand-tied, and then undergoes the natural aging process in the cave, lasting about 170 days.
| Min. Curing Time | 170 days |
| Shelf life | 150 days |
| average weigth | 3 kg |
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This product has multiple variants. The options may be chosen on the product page