€7.00 - €55.00
Vergazzata di Colonnata
The 'Vergazzata di Colonnata' is a stretched bacon, matured in marble basins. It has rectangular shape and a rind on the lower surface. Its texture is quite soft. Taste and smell are very intense, due to the presence of aromatic herbs and spices on its surface.
Lardo di Colonnata IGP
The "Lardo di Colonnata" is made with Italian heavy pig lard whose meat is also used for Prosciutto di Parma DOP. More than 5 cm tall, squared and trimmed, it is placed in the marble basins of Colonnata, covered with sea salt, black pepper, various spices, Italian garlic and local rosemary for a 6-month seasoning. When cut, it gives off spicy and sweet aromas; it has a soft and compact fabric, deep sweetness, herbaceous reflections.
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.