Spianata romana ca. 2 kg. - Maletti 1867
Comb ham is also known as a cervical ham or in Italy as "a Coppa". With its slightly streaky meat structure the ham tastes especially mildly and juicy. He is cut best of all paper-thin and gives a fine mark to salads.
Salame Napoli 2 kg. - Maletti 1867
The most suitable feed, the best pigs with the best breeding system give the Iberian Loins '5B' of Estirpe Negra, and give them the fine and homogeneous grain throughout the typical piece of this product.
With the Bresaola we define an air-dried cattle ham Italy, the taste a little milder and more softly than the Swiss "Bündnerfleisch".