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Same recipe as Pesto della Nonna but in an even more practical version, the 90 gr.

Finely ground seasoned guanciale ideal to be spread on croutons or inside tasty crescentine (tigelle).

Finely ground pork lard seasoned with fresh garlic and rosemary. It is very aromatic and it’s ideal for seasoning crescentine (tigelle) but also as a base for sauces. It is also excellent for baked potatoes.

Like our Lardo e Pancetta, Pesto della Nonna is composed of minced lard (without the bacon), seasoned with salt, rosemary and garlic. Ideal for seasoning crescentine (tigelle) but also for flavouring meat dishes, vegetables and baked potatoes!

Together with the lard, here we also find 40% of bacon ground together seasoned with garlic salt and fresh rosemary. It is a versatile product that reaches its highest peak in the filling of crescentine (tigelle).

Voglietta UBRIACA with the addition of Lambrusco DOCG wine. One of the latest additions to this line!

Voglietta al Cinghiale, Voglietta al Cervo and Voglietta al Capriolo

Voglietta with the addition of Aglio di Voghiera DOP. A delicate garlic that makes this cured meat refined without being aggressive. The production was carried out in agreement with the Consortium of Protection and authorized by the Ministry Agriculture and Forestry Policies.

Voglietta with the addition of black truffle ground.

A Voglietta that, because of its particular spiciness, will not be able to go unnoticed! Featuring with Habanero pepper, Scotch Bonnet, Trinidad and Scorpions moruga yel- low, it comes across as very spicy, but also rich in unique aromas.

Voglietta in which pepper has been removed and added hot pepper. Already from the appearance one can see the vocation spiciness of this product.

For the making of this Voglietta a particular cut of meat, called Etrusca, which tends to be fattier than other cuts. Because of this, the dough is much softer and the addition of seeds of fennel, coriander and allspice give unique scents and tastes.

Voglietta to which has been significantly reduced significantly salt, while for characterization were used special spices such as: ginger, cardamom and cinnamon.

Classic salt-and-pepper voglietta. Particularly sweet and delicate.

Small-sized passita sausage stuffed in a small diameter casing. it has an elegant velvety character.

Lean dough with fine grinding obtained from precious parts such as shoulder, ham and bacon. It has a delicate taste and an average ageing 30 days.

Salami montanaro characterized by a dough Riserva sausage in casing Milano type. The dough is medium, with 7 mm of margin and 100 mm of diameter.

Salame stagionato con Aglio in convenient 500gr vacuum-packed

Classic dough with medium-ground spicy with plenty of garlic. It stands out externally from the reserve thanks to its binding with a green twine.

Salame stagionato con Lardelli in convenient 500gr vacuum-packed

The dough of this salami is obtained by grinding only lean parts (shoulder chopping and ham) and then subsequently adding 10% lard cubes previously cut into a knife.

Salame stagionato Riserva in convenient 500gr vacuum-packed slices

Salami obtained from ground shoulder and bacon meat seasoned with a particular pepper and some spices. Stuffed in natural gentle casing, tied by hand and aged at least 60 days

Salame stagionato di Pavullo in convenient 500gr vacuum-packed slices

Salami produced with pork farmed in dairies located in the municipalities of our mountain. Seasoned with a mixture of selected spices. Bagged in gentle casing tied by hand with raw cotton twine. This salami, in addition to being gluten and lactose-free, is also free from preservatives.

Salame Nastro Rosso in convenient 500gr vacuum-packed slices

Salami produced with selected meats of Italian origin, chopped shoulder of ham and throat, lean dough, with a delicate taste, stuffed with natural casing gentle of pork and tied by hand. Seasoned with only spices, wine, gluten-free, lactose and artificial flavours. natural air seasoned

Pistacchio crunchy

Almond Crunchy

Almond paste with lemon