Meat & Charcuterie

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Typology
  • Typology
  • Alphabetical order
  1. Filetto Lardellato
    Filetto Lardellato
    Produced in the village of Cisternino in the Itria Valley by the Santo...
  2. Capocollo di Martina Franca affumicato
    Capocollo di Martina Franca
    A typical cold cut of Apulia region, pleasantly smoked
  3. Pezzente della Montagna Materana
    Pezzente della Montagna Materana
    A typical cured meat of Basilicata region, produced from inferior cuts...
  4. Musciska Fattibene
    Musciscka
    Pork tenderloin sliced, spiced and dried
  5. Spianata Fattibene
    Spianata Fattibene
    Spianata with a delicate spicy taste and with no preservatives
  6. Salsiccia Stagionata Piccante
    Spicy Aged Salsiccia
    The typical salsiccia piccante like the one still produced at home
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