Charcuterie

We have selected the most typical Italian charcuterie, in all their forms and varieties. They are always handmade products and realized in a traditional way, using only fine pork meat. A wide choice of salami and cold cuts. Discover the DOP raw salami or the flavored with Barolo, truffle or beer. There is also a wide selection of cured meats, like the fine lard of Colonnata, the bacon or the Vergazzata. Make your recipes excellent, using jowl of “Suino Nero” seasoned with salt and spices or bacon cubes.

Charcuterie

There are 32 products.

Showing 1-12 of 32 item(s)

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Nduja di Spilinga in Jar with Cockade

The "Nduja di Spilinga" is presented in a practical 180 gr glass jar, inside which are added Extra Virgin Olive Oil and sunflower seed oil to ensure a longer life to the product and a two years seasoning after packaging.

€4.50 Price

Nduja di Spilinga in casing

Nduja is the most famous spicy and spreadable salami of Calabria, prepared with fat and lean parts of pork, with the addition of spicy Calabrian chili pepper and stuffed in natural and seasoned casing.

€5.50 Price

Pancetta di Suino Nero

This bacon is obtained from the undercoat of Calabrian 'Suino Nero', tanned with sweet salt of Cervia for about 12 days and washed with wine vinegar. It is then matured for a period of 90 to 120 days to achieve a product with a firm and succulent consistency, animal scents and fruit returns.

€21.50 Price

Nduja of Calabrian "Suino Nero"

Fatty meat of Calabrian "Suino Nero" finely chopped and kneaded with "light" and slightly smoked chili pepper. It is then seasoned for a period ranging from 60 to 90 days.

€14.50 Price

'Atiliara' Sausage of 'Suino Nero'

This sausage is made with coarse-grained minced shoulder and bacon of Calabrian 'Suino Nero', kneaded with salt, stuffed in natural casing and matured for 40 days.

€12.30 Price

'Atiliara' Sopressata of 'Suino Nero'

This 'Sopressata' is made with coarse-grained minced loin and leg of Calabrian 'Suino Nero', kneaded with salta and black pepper in grains, then stuffed into natural casing.

€21.50 Price

Capicollo of Calabrian "Suino Nero"

Obtained from the upper loin part. The Capicollo has a very dark red color meat, veined with white fat tending to pink. At first, its flavor is pungent, but then becomes wide and deep with a sweet and aromatic taste.

€39.50 Price

Jowl of 'Suino Nero'

A perfect jowl made with the cheek cut of Calabrian 'Suino Nero', tanned with salt for 12 days and washed with wine vinegar. It is seasoned for about 180 days to fully enjoy its flavor.

€21.50 Price

Pork Guanciale (in strips)

Pork cheek seasoned with salt and spices. This guanciale is trimmed by hand, dry salted with sea salt crystals and seasoned with spices. At the end of maturing it is cut into strips.

€6.80 Price

Sausage With Hazelnut

Raw sausage prepared with noble cuts of pork and flavored with spices according to our recipe. Stuffed in natural casing and seasoned slowly to obtain a product soft to the touch and tasty to the palate.

€8.00 Price

Sausage flavored with Saffron From Roero

Raw sausage prepared with noble cuts of pork, flavored with spices and aromatic herbs according to our recipe. Stuffed into natural casings and seasoned slowly to obtain a product that is soft to the touch and tasty to the palate. Flavored with Saffron from Roero.

€10.10 Price
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