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Meat & Charcuterie

(9)
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Typology ▾
  • Typology
  • Alphabetical order
  1. Prosciutto di cervo senza osso extra
    Prosciutto di Cervo
    Dry cured stag boned and aged according to a Tuscan tradition.
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  2. Prosciutto di Cinghiale disossato
    Prosciutto di Cinghiale
    Dry cured boned boar produced in Tuscany according to tradition.
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  3. Speck di Cinghiale
    Speck di Cinghiale
    Boar speck accurately aged
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  4. Mortadella al Cinghiale
    Mortadella con Cinghiale
    A Mortadella produced with Italian meat from wild boar
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  5. Salame al Cinghiale
    Salame di Cinghiale
    Boar salami produced according to a Tuscan tradition
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  6. product 79131
    Salame di Cinghiale
    Wild boar salami made with carefully selected wild boar meat
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  7. Salamino al Capriolo
    Salamino al Capriolo "Riserva Roen"
    Small salame made with roe deer meat cured for at least 60 days
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  8. Salamino al Cervo
    Salamino al Cervo "Riserva Roen"
    Small salame made with venison meat cured for at least 60 days
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  9. Salamino al Cinghiale
    Salamino al Cinghiale "Riserva Roen"
    Small salame made with wild boar meat cured for at least 60 days
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