An all-natural salame, without adding additives, antioxidants and gluten derivatives.
Produced using only two cuts of pork, thigh and belly, wisely cleaned and enervated, reaching a mixture ground fine grain, mixed with salt, pepper and if necessary flavored with garlic.Stuffed in natural casings, strictly linked by hand and then it is ready for a delicate phase followed by slow drip drying. The last phase is the maturation. This salame with its simplicity reflects the most traditional flavors and forgotten fragrances and the tradition of the territory.
Olive nere condite - L'Orto di Beppe, olives of the type Leccino, harvested in October and freshly processed. Refined and spiced will done naturally and exclusively with salt, garlic and fennel. After some months and a lot of care the olives are steamed a little bit and are ready so far.
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When you open the jar, dry the truffle with a towel. It is very good thinly cut on "fondute", risotto, tagliatelle, eggs, etc.
The name says it all: Aperol is the perfect aperitif. Bright orange in color it has a unique bitter-sweet taste deriving a secret recipe that has remained unchanged since its creation. An infusion of precious primary components, many herbs and roots in a perfectly balanced combination. Aperol's strength is its low alchol content, only 11%.
Onions in red vinegar 314 ml. - Mariolino
The belly bacon is suited very well as an ingredient of the known South Tyrolean bacon dumplings.
Salame Napoli 2 kg. - Maletti 1867
