Pork Products

Prosciutto Crudo

Pork leg, salt and time: these are the ingredients used in the processing of our raw ham. Once selected, the pork legs are massaged at length with salt and natural flowers; after a period of rest, they are washed, brushed and left to dry. The seasoning ranges from 9 to 16 months and  even beyond 24 months.

 

Soppressata

One of the noblest salami of the Calabrian tradition. The raw material used is the typically local pork thigh, minced, with or without flavourings, sweet or spicy, stued into natural casings, matured and smoked in a natural way.

 

Capicollo

A cold cut obtained from the upper portion of the pig’s neck, seasoned with pepper, salt and  flavours, matured and smoked in a natural way.

 

Pancetta Tesa

It comes from typically local or national pigs and it is obtained from the anatomical part of the pork belly. It is salted for a short period of time, then washed in running water, cured with pepper and natural flavours, matured and smoked in a natural way.

 

Nduja

Soft spreadable salami obtained from selected pork meat, flavoured with top quality chili, matured and smoked in a natural way.

 

Schiacciata

The raw material used is the typically local pork thigh, minced with or without flavourings, spicy, stued into natural casings, matured and smoked in a natural way.

 

Ventricina

The raw material used is the typically local pork thigh, minced with or without flavourings and characterized by a spicy flavour.

 

Filetto

The Tenderloin is the most tender and less fat cut of pig. It is salted for a short period of time, then washed in running water, cured with pepper and natural flavours, matured and smoked in  a natural way.

 

Guanciale

The Guanciale is a sort of jowl bacon prepared from pork cheeks, a cut of meat with lean veining and a part of noble fat. It comes from typically local or national pigs; it is salted for a short period of time, then washed in running water, cured with pepper and natural flavours, matured and smoked in a natural way.