Bresaola IGP - Seasoned product typical of Valtellina, derived from the leg of a bovine called “Punta d'anca”. The bresaola obtained has a compact shape and is of greater value as it is formed by the “noble” muscles of the thigh.
The Coppa di Parma PGI is one of the most typical cured meats of Emilia. It is renowned for its characteristic scent and the right percentage of fat. The full flavor is given by the aging that takes place in natural cellars; this is the essential phase to guarantee the quality of the product as it gives the aroma and fragrance typical of this salami
Delicate, due to the harmonious balance of spices, natural aromas and honey. Digestible, thanks to the skilful use of different cuts of fine Italian meats. Natural, without lactose, without milk proteins, without added glutamate and polyphosphates.