Salame AquilanoL'Aquila salamella, is made from selected cuts of meat and flavoured with traditional spices, creating the popular texture and flavour of L'Aquila salami.
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Guanciale StagionatoA very typical Abruzzese product also famously used in Rome to flavour pasta carbonara, it is made from the pigs cheek. The meat of the cheek has layers of the best-quality fat and leaner meat. Available in various sizes always in the distinctive triangular shape. We offer two varieties, flavoured either with pepper or chilli.
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Salame di ProsciuttoOur Salame di Proscuiito is made with the best meat from the proscuitto, ground coarsely with a small percentage of fat. It is spiced lightly with only salt and pepper allowing the flavour of our carefully reared pigs to be savoured to the max.
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Ventricina TeramanaA typical Abruzzese product originating from the Teramo region. Ventricina is minced fat combined with selected pieces of meat. We add a select combination of herbs and spices to enhance the already abundant flavour of this product. Sold like a salame in a skin, the product can be spread on bread or toast to be enjoyed as a snack or as part of a meal.
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LonzaMade from the best cuts of meat from the neck and flavoured simply with salt and pepper. A must-try for any lover of cured meats.
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Salsiccia TradizionaleOur traditional salsiccia is made from selected cuts of meat and flavoured with minimal spices, creating the traditional texture and delicate taste of L'Aquila sausages.
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Salsiccia di FegatoFatta da entrambi il fegato di maiale e tagli di carne magra, la Salsiccia di Fegato viene stagionata in budello naturale. Offriamo due varietà: Salsiccia di Fegato 'Dolce', che ha un dolce ma eclatante sapore di fegato, oppure la Salsiccia di Fegato 'Piccante', che ha un sapore tipicamente intenso del fegato completato dal sapore del peperoncino.
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LomboAlthough the fat from our pigs contains minimal bad cholesterol, for those who prefer to eat only lean cuts, this is the product for you. One of the leanest cuts from any pig, we only make lombo occasionally therefore making it limited in availability.
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Lo-La (Lombo-Lardo)Made from the pork loin cut out alongside the neighbouring lard and seasoned together, this product is one of our most appreciated due to the soft, melt-in-your-mouth texture of the fat accompanied by the lean, flavoursome meat of the pork loin. An essential for any connoisseur's antipasto selection
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FilettinoThe small fillet is another lean cut from the pig, its size makes its availability one of the most limited of all the products that we make. Buy now before they all sell out.
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PancettaMade from the belly of the pig, it is commonly called bacon in English. It has the characteristic striping of fat and lean meat including the darker and more tasty meat from between the ribs. Spiced with salt and pepper but also available with chilli pepper
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Lardo del BorgoMade from the belly of the pig, it is commonly called bacon in English. It has the characteristic striping of fat and lean meat including the darker and more tasty meat from between the ribs. Spiced with salt and pepper but also available with chilli pepper.
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ChorizoVenturing into the flavours of Spanish cured meats, we have created Italian Chorizo by combining the traditional Spanish ingredients of smoked paprika, garlic, and white wine with the already exceptional flavour of our Nero D'Abruzzo pork. Our Chorizo brings a delectable and unique taste profile to your antipasto.
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ProsciuttoOne of the most famous and aesthetically pleasing cuts of the pig, the prosciutto is the back leg and is traditionally presented entirely with the bone in. The prosciutto is aged for a minimum of one year in order to let the unique flavours of their diet shine through. When given more time to age, it competes with the world renowned jamón iberico also known as "pata negra" from Spain.
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SpallaAn underrated and lesser known cut of the pig, the spalla comes from the front leg and can be aged together with the bone. Reared in open oakland forest and nurtured with a diet of acorns, beans, nuts, and legumes, then aged for a minimum of one year, our spalla holds a deep and unique flavour.
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