Pancetta per 100g
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Pancetta is made in Emilia Romagna at high altitude, dry salted and stuffed into a natural gut. It is dried for 5 months, eaten raw or cooked, in cold cuts or in sauces: the choice is yours! Let's not forget that Pancetta is one of the ingredients of the traditional Bolognese! see less
Coppa piccante par 100g
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La Coppa est une échine de porc désossée et mise en salaison. Ici en version piquante ! see less
Coppa de Parma Dolce PGI per 100g
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Coppa is a boned and salted pork loin. see less
Coppa piccante per 100g
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Coppa is a boned and cured pork loin. Here in a spicy version! see less
Bresaola per 100g
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It is the meat of the Grisons in the Italian way: a raw and smoked pork meat with a spicy taste that will sublimate your pasta dishes, but also vegetables, or as a cold cut or to accompany cheeses! In carpaccio it is also delicious, with a little olive oil and lemon! see less
Mortadella di Bologna PGI per 200g (6 slices +/-)
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A unique delicatessen, it is the Italian "ham sausage" but so much better, with a strong, slightly spicy taste. see less
Saltufo "truffled" 80g
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A small salami with truffles and parmesan: completely addictive! In blocks or slices (we recommend very thin slices ;-) ) see less
Guanciale per 250g
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The essential ingredient for Carbonara, Gricia or Amatriciana! Guanciale is a very fatty part of pork cheek, seasoned with pepper, it is harder than pancetta and has a more spicy taste. see less
Salsiccia stagionata 200g
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Italian dry sausage see less
Genuine Parma Ham 200g
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A true Italian emblem, Prosciutto di Parma has strict specifications that give it its sublime and unique taste. Made only from Duroc or Large White pork, it is salted with sea salt and matured for a minimum of 12 months, with no additives allowed. So it's a nitrite-free ham! see less
Prosciutto Culatello di Zibello 200g
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Originating from Emilia Romagna, it is a dry-cured ham with a mild and delicate taste. It was one of Giuseppe Verdi's favourite hams! see less