The characteristic that identifies and distinguishes the cooked hams "I FRatelli Emiliani" is that they derive from fresh pork thighs, boned in the company with a particular technique that keeps the thigh intact. All the ingredients used in the processing are rigorously selected.

Thigh with rind without shank, obtained from carefully selected thighs cooked to preserve the freshness of the slice.

You know cooked ham as a child, you choose it when you grow up. Good for the whole family and for every day. Like the very tasty Gran Rosa cooked ham, slowly steamed according to tradition. A ham, gluten and lactose free, also ideal for children. Tasty and fragrant, it is perfect both as an ingredient for your recipes and as a second course to add to your menu every day.

Cooked ham that has uncompromising quality, taste and convenience. Gluten free and lactose free.

"CUOR DI COSCIA" GOLD pork ham with a delicate flavor. It does not contain sources of gluten, added polyphosphates, monosodium glutamate.

Careful processing, proper salting and cooking allow to obtain a cooked ham that is cut with the right balance of flavor, color and aroma.

Created from a careful selection of thighs. A tasty combination of aromas to satisfy the pleasure of every palate. Tasty and tasty!

It is a polyphosphate-free and gluten-free product.

Stuffed cooked ham.

It does not contain gluten, does not contain lactose, does not contain milk.

The rind is golden in color, with a limited presence of veins or spots. The internal meat is deep red, while the fat, present in a limited percentage, is white. The taste is pleasant, the smell is fragrant. The deboned product is vacuum packed, in a thermo dormer or in a vacuum bag, in relation to the production lines on which it is processed.

The rind is golden in color, with a limited presence of veins or spots. The internal meat is deep red, while the fat, present in a limited percentage, is white. The taste is pleasant, the smell is fragrant. The deboned product is vacuum packed, in relation to the production lines on which it is processed.

The rind is golden in color, with a limited presence of veins or spots. The internal meat is deep red, while the fat, present in a limited percentage, is white. The taste is pleasant, the smell is fragrant. The deboned product is vacuum packed, in relation to the production lines on which it is processed.

Moser speck is produced exclusively with selected, lean and meaty pork legs. After boning, the thigh is cut in full compliance with the traditional method. The speck is then subjected to dry salting and cold smoking processes.

Senfter has been synonymous with Speck for 160 years. For each product there is a careful selection of raw materials, a perfect blend of spices and a light smoking in the fresh and pure air of a territory that is the real added value. These characteristics, together with a long seasoning, give Senfter speck unique properties.

To make Speck Gold Comal so soft and fragrant are the 6 months of slow and careful curing, and a careful blend of spices that gives it a sweet and unmistakable flavor. Produced from selected hams, Speck is smoked in the traditional way by burning precious woods.

Product obtained from the rump obtained from adult bovine thighs and subsequently salted, pressed in pseudocylindrical form, stuffed into casings and cured.

Product obtained from the rump obtained from adult bovine thighs and subsequently seasoned and pressed into a pseudocylindrical shape in gut.

Fiorucci has always been involved in the production of Bresaola using beef of the highest quality, adding salt and spices and seasoning the product. It is a typical product of Valtellina, obtained from the fine cuts of the leg of beef; preserved lean meat, bright red in color, with a delicate profimo and characteristic flavor, slightly salted, seasoned and preserved in the dry and favorable climate of Valtellina.

Cooked stew. Sweet and delicate taste. Slight note of smoke. Without milk derivatives. Gluten free.

Rolled pancetta is a cured meat that is obtained from the pig's abdomen and which is cured with salt, pepper and other spices and then seasoned for at least 80 days. It is eaten in thin slices, Kurdish in cold cuts platters accompanied by bread, piadina, focaccia, tigelle or other baked goods. Seasoned, produced with national sunino, dairy-free and gluten-free.

At sight, streaks of lean parts and a beautiful red color that abound interspersed with other white ones of a nice light and firm fat. The scent is delicate and sweet, with hints of seasoned meat and the scent of spices. In the mouth of note the softness that releases a bouquet of sweet, savory, aromatic flavors.

Tasty.

Spicy taste.

Without milk derivatives.

Gluten free.

The guanciale is a fatty cut of the pig, obtained from the "cheek" between the head and shoulder, similar to the bacon in composition, as it is made up of adisposed tissue with one or two transverse veins of lean muscle. Once selected, it is seasoned with salt and covered with pepper and left to mature for at least 30 days. It has a savory but not salty taste and a very fragrant aftertaste.

The seasoned guanciale is produced with heavy national pork and is obtained from the cheeks, preserved in salt and pepper, peeled by hand. Triangle-shaped precisely for hand trimming, it has a very sweet taste with a hint of flavor that make it a product with an appetizing taste and very versatile in the kitchen. Dry marinade in tanks with natural ingredients. Heavy National Pig.

It is produced with the noble cuts of the best Italian meats, enriched with fine spices such as white pepper, garlic and natural flavors such as paprika.

It is prepared with the best pork from Italian farms, and with noble cuts such as lean shoulder. His is a fine millstone with a strong flavor enriched by a bouquet of delicious aromas: nutmeg, garlic, black pepper and cloves.

The cuts of meat come from the shoulder ham, the thigh, the coppa and the loin, conveniently cleaned by removing the covering fat, the soft fatty tissue and the larger connective parts. The fat used is the hard fat of cover and bacon.

During the drying phase, the salami is subjected to smoking.

An intense and delicious flavor, it presents itself to the eye with its grain or rather coarse and in which the white of the fatty parts stands out, contributing to define a delicious organoleptic quality. It allows you to bring to the table an exquisite goodness that enriches the plate of appetizers. It is tasted perfectly by cutting it into fairly thick slices and goes well with any type of bread, wholemeal, white, with cereals.

Coarse-grained pure pork salami with a strong and decisive flavor. Prepared with selected fresh meats, it stands out for its intense red color and particularly strong and spicy flavor. The ground is mixed with the addition of hot Calabrian red pepper.

It is immediately ready to slice and savor! In fact, with the Pelafacile system it is easier to taste a slice of salami, thanks to the casing that needs a quick peeling.

The spicy esplanade is a very tasty typical salami of Calabria that derives from pork to which small squares of fat are then added to make everything more savory and spices such as red pepper It has a very intense and bright pink color and has a taste strong and decisive.

Artisan aspect, natural casing with hand binding, medium-coarse knife-cut grinding, beautiful red meat and pearl white color for the bacon cubes. Persistent and slightly pungent aroma. On the palate, the texture and sweet taste with notes of seasoned meat are interesting.

Only natural spices and flavors.

Medium grain.

Without milk derivatives.

Gluten free.

La Corallina is a hall, and of Umbrian origin.

It is obtained with lean pork (shoulders and pancettoni), the finely ground mixture is complete with the addition of cubed lard, all stuffed into natural casings. Aged for 30 days, the taste is sweet and full-bodied.

Produced from meats flavored by the addition of refined aromas from light smoking, it is a salami with a strong aroma and intense flavor. Gluten free.

The very fine grinding and light smoking characterize this salami obtained from meats flavored with the use of sweet paprika. Gluten free.

Typical salami of the Northern European tradition, obtained from very fine and expertly flavored minced meat. They are distinguished by a balanced and very pleasant note of smoke and a characteristic spicy note. Typical and intense flavor.

Produced with the best coarsely minced pork, flavored with natural aromu and stuffed into natural casings, to give a strong taste and an intense, unmistakable southern aroma. Hand-tied salami.

Produced with carefully selected 100% Italian meats, mashed, not too finely minced and flavored. The special packaging in a protective atmosphere preserves the softness and freshness of the product.

Only natural spices and flavors.

Very fine grain.

Without milk derivatives.

Gluten free.

Only natural spices and flavors.

Very fine grain.

Without milk derivatives.

Gluten free.

With aromatic herbs.

In tunnel format.

Only natural spices and flavors.

Very fine grain.

Without milk derivatives.

Gluten free.

Only natural spices and flavors.

Knife-cut grain.

Without milk derivatives.

Gluten free.

Only natural spices and flavors.

Knife cut grain.

Typical product of high Italian delicatessen., Born from the processing of lean piglets. Processed in an artisanal way, flavored with natural cob conce, it is roasted in special dry ovens where it acquires the characteristic scent and golden color. This type of cooking allows to obtain a very soft and sporty product as well as to lose some of its fat. Without polyphosphates, genetically modified organisms, gluten sources.

Irresistible aroma and flavor. To prepare this specialty Senfter has not only respected the tradition, but has achieved all his experience in meat processing.

The unmistakable taste of Porchetta Senfter can only be obtained by using quality pork and aromatic plants and fragrant spices.

The raw material of our porchetta is the result of a careful selection of pork saddle with integrated loin, completely processed with manual and traditional techniques that involve hand tying and a light internal flavoring with a mince of natural aromatic herbs. It is steamed and subsequently roasted to enhance the excellent quality of the meat and ingredients and to give it the characteristic delicate taste.

Obtained with the parts (tastier than Italian pigs) of the neck and loin. Produced according to artisanal methods of ancient Calabrian recipes. It is stuffed into natural pork casing, tied by hand. The seasoning takes place in a mountain climate which gives it taste and aroma.

Obtained with the parts (tastier than Italian pigs) of the neck and loin. Produced according to artisanal methods of ancient Calabrian recipes. It is stuffed into natural pork casing, tied by hand. The seasoning takes place in a mountain climate which gives it taste and aroma.

Typical Calabrian salami with a very fine grain, it is obtained using, lean shoulder, throat fat and lean bacon, mixed with a lot of hot pepper. The product is stuffed into natural pork intestine, and takes on the consistency of a soft salami to spread. After the seasoning phase, the smoking process takes place.

We are cut into cubes in practical trays ready to be added to salads and recipes in just a few minutes.

We are cut into cubes in practical trays ready to be added to salads and recipes in just a few minutes.

Diced sweet bacon with the convenience of two separable trays of 70 gr.

gluten free. lactose-free

Diced smoked bacon with the convenience of two separable trays of 70 gr. gluten free. lactose-free

Seasoned bacon.

Gluten free - Without milk, lactose and caseinates. 100% Italian meat.

The unique and inimitable burger of good cooked ham. Unmistakable taste of Teneroni! It is good because it is a good ham burger that makes mothers and children happy: mothers like it because it is simple and genuine and children like it because it is soft and juicy. Irresistible!

The quality of Fiorucci cold cuts without waste!

The quality of Fiorucci cold cuts without waste!

The quality of Fiorucci cold cuts without waste!

The quality of Fiorucci cold cuts without waste!

The quality of Fiorucci cold cuts without waste!

It is obtained by working the boned and clean pectoral muscles of the turkey. The mass is massaged, seasoned with a mixture of salt and natural flavors and baked in the oven. Due to its nutritional properties, low fat content and high digestibility, it is particularly suitable for a healthy and balanced diet.

Gluten free, chicken meat, raised and processed in Italy; only or, 7% fat; without added polyphosphates; new tender and tasty recipe.

Gluten free, chicken meat, raised and processed in Italy; only or, 7% fat; without added polyphosphates; new tender and tasty recipe.

The Turkey Breast is obtained with 100% Italian meats, gluten-free, without added polyphosphates, has about 1% fat and the line of Trancetti.

Turkey breast roast; only 2.5% of grease; without added polyphosphates.