(€8.00 300 gr)
Salsiccia Pasqualora is a typical Sicilian cured sausage. It is a pork butchery product already known in ancient times. Its name comes from the fact that it was consumed at Easter. In ancient times, in fact, families slaughtered a pig at Christmas and one at Carnival, when with the approach of Lent, a period during which meat is not eaten, the leftover sausage was hung in the attics of the houses to dry. With the arrival of Easter, it was finally possible to slice and enjoy this wonderful sausage, fruit of peasant wisdom. The production process involves cutting the pork with a knife tip, then mincing it with a disk with large holes, to then be processed with the addition of salt and black pepper and herbs and finally, stuffed into natural casing and aged for 2-3 weeks.
The Nostrano Salami is made only with the best cuts of pork from our farms. It is the classic...
(€7.00 350 gr)
Rolled Pancetta is a tasty cured meat produced with the girth of our pigs. The pork belly, in...
(€3.00 200 gr)
Coppa is one of the most important cured meats of the Italian tradition. It is produced from...
(€5.00 200 gr)
The first written testimony of the term “caciocavallo” dates back to 1350 in a novel by...
(€3.40 200 gr)
The first written evidence of the term “caciocavallo” dates back to 1350. Its name derives...
(€4.00 200 gr)
The name derives from the Latin “canistrum” which indicates the basket used for the...
(€4.00 200 gr)
Nero di Sicilia cheese is a typical Sicilian cheese. It is a compact...
(€4.00 200 gr)
Rolled Pancetta is a tasty cured meat produced with the girth of our pigs. The pork belly, in...
(€3.00 200 gr)
Coppa is one of the most important cured meats of the Italian tradition. It is produced from...
(€5.00 200 gr)
Tender, tasty and very soft, the Bacon is ideal to pair with warm and/or toasted durum wheat...
(€3.00 200 gr)
The Nostrano Salami is made only with the best cuts of pork from our farms. It is the classic...
(€7.00 350 gr)
Mortadella is a large sausage, and although it originates from Bologna, we have developed our...
(€3.00 200 gr)
Salsiccia Pasqualora is a typical Sicilian cured sausage. It is a pork butchery product already known in ancient times. Its name comes from the fact that it was consumed at Easter. In ancient times, in fact, families slaughtered a pig at Christmas and one at Carnival, when with the approach of Lent, a period during which meat is not eaten, the leftover sausage was hung in the attics of the houses to dry. With the arrival of Easter, it was finally possible to slice and enjoy this wonderful sausage, fruit of peasant wisdom. The production process involves cutting the pork with a knife tip, then mincing it with a disk with large holes, to then be processed with the addition of salt and black pepper and herbs and finally, stuffed into natural casing and aged for 2-3 weeks.
