Cured beef & pork meat, seasoned with garlic, salt and pepper. Maturing process : 3 to 9 weeks. This salame has a sweet and delicate taste.
Cured pork meat seasoned with garlic and chili powder. This salame has a strong spicy flavour.
Cured pork meat seasoned with salt, pepper, powder milk, pistachios and other spices - has a delicate sweet taste.
Cured pork neck meat seasoned with salt, pepper and other spices. Aged 3 to 6 months, has a sweet and distinctive aroma, while the taste is delicate and refined.
Dry - cured pork leg meat seasoned with different spices. Smoked and aged for at least 5 months, it has a smoky and spiced flavour.
Dry - cured pork leg meat, seasoned with salt and other spices. Aged at least 8 months, has a salty and aromatic flavour.
Dry - cured pork leg meat seasoned with salt and other spices. Aged at least 12 months, has a velvety smooth texture and a salty sweet taste.
Air - dried beef meat seasoned with salt & spices. Aged for two - three months, made from top round beef, is lean & tender with a rich sweet flavour.
Italian cooked ham, contains many carefully chosen aromatic herbs; extremely slow steam cooking reaches the heart of the meats. Also, Italian cooked ham, does not contain lactose, milk protein, gluten or added polyphosphates.
Cured Pork Meat, seasoned with fennel seeds, red wine, salt, and pepper. It is fermented and then dried for not less than five months. This salame has a distinctive aroma thanks to the fennel seed & marbling fat.
Soft, smear-ripened texture - aged up to 40 days - Source of milk : Cow. Has a strong aroma but a mild flavour and a fruity tang.
Soft and crumbly texture - aged up to 4 months - Source of milk : Cow. It can be buttery or firm, quite salty, with a “bite” from its blue veining.
Soft - ripened texture - aged 5 to 6 weeks - Source of milk : Cow. Has a rich and fruity flavour with a creamy texture.