Salami obtained from a mixture of only meats belonging to pigs born, raised and slaughtered in Italy. Slow seasoning. Very soft on the palate and with a delicate taste, packaged in a gentle casing, as per the Emilian norcina tradition
An innovation born from the idea of dedicating a new product to our local territory, famous all over the world for its production of the king of cheeses, Parmigiano Reggiano
Obtained from cooking pork lard. During cooking, the fatty part becomes lard, while the remainder takes on a crumbly consistency and is pressed into circular shapes or packaged in special trays.
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