Meat & Charcuterie

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Typology
  • Typology
  • Alphabetical order
  1. Valle d'Aosta Lard D'Arnad DOP
    Lard D'Arnad DOP from Valle D'Aosta
    Spiced lard aged in Doils, typical wooden valdostani containers
  2. Coppa al Ginepro
    Coppa al Ginepro
    A unique Coppa produced in a traditional way, perfumed with Juniper an...
  3. Pezzente della Montagna Materana
    Pezzente della Montagna Materana
    A typical cured meat of Basilicata region, produced from inferior cuts...
  4. Salsiccia Stagionata Piccante
    Spicy Aged Salsiccia
    The typical salsiccia piccante like the one still produced at home
  5. Mocetta di Equino
    Mocetta di Equino
    Horse bresaola obtained from donkey hinds.
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