Meat & Charcuterie

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Typology
  • Typology
  • Alphabetical order
  1. 'Nduja di Spilinga
    'Nduja di Spilinga
    One of the most typical Calabrian cured meat
  2. 'Nduja di Spilinga in vasetto
    'Nduja di Spilinga - glass jar
    Typical spreadable Calabrian cured meat
  3. 'Nduja di Spilinga in budello 'Orba'
    'Nduja di spilinga in budello (orba)
    Typical and spicy Calabrian cured meat
  4. Spianata Calabrese Piccante
    Spianata Calabrese Piccante
    Spicy salame from Calabria with a typical flat shape
  5. Ventricina Calabrese Rossa Piccante
    Ventricina Calabrese Piccante
    A typical hot salami produced in Calabria
  6. product 78371
    Ventricina del Vastese Long
    Typical charcuterie of Abruzzo, Slow Food Presidium
  7. product 78370
    Ventricina del Vastese Round
    Typical charcuterie of Abruzzo, Slow Food Presidium
  8. Ventricina di Enrico in vasetto
    Ventricina of Enrico
    Typical spreadable cured meat from the province of Teramo, in Abruzzo
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