Bresaola della Valtellina is salted and slightly aged beef that is can be eaten raw. It is cylindrical in shape, dark red in color with a delicate aroma and moderately ...
Capocollo dates back to the time of the colonies of the Magna Graecia, when stuffed pork sausages were introduced to Calabria. Still today, pork and pork products are made throughout ...
Ciauscolo is not your average Italian sausage. It has the texture of a paté and is eaten spread on a piece of bread. It is believed to come from the ...
Coppa Piacentina is produced in the Arda Valley near Piacenza. It is made with a big, round cut of pork that runs from where the shoulder meets the neck to ...
Culatello is one of the most prized salumi in Italy: mentions of this delicacy date back to the 15th century. Culatello is produced in the flatlands located south of Parma, ...
Lardo di Arnad was originally made in homes throughout the lower part of the Aosta Valley. The lard came from domestically raised pigs that were fed chestnuts, grains and vegetables.
Lardo di Colonnata is made using two great Tuscan products: the white marble from the Alps, and pork, the main type of livestock in the region. Marble caves have existed ...
The Emilia Romagna region was first occupies by the Etruscans and then by the Gauls. Over the course of the centuries, a serious pork culture developed in the area. The ...
Nduja is a Calabrian sausage traditionally made from pork trimmings. Its name most likely comes from the French word andouille, which is a type of sausage made with innards, tripe, ...
Prosciutto di Cinta Senese owes its sweet, slightly gamey flavor, oily fat and aroma to the heritage Italian breed of pig called “Cinta Senese” used to make the prosciutto.
Prosciutto di Norcia can be made is two ways: the ancient or modern method. The ancient method was codified at the end of the Roman period. In his book De ...
The history of Prosciutto di Parma dates back to the Roman period. Parma was located at the heart of the Cisalpine Gaul, a province of the Roman Republic. In De ...
This prosciutto most likely dates back the Celtic period, when hunters needed a method for meat conservation. The microclimate around San Daniele is perfect for conserving and drying ...
or over five centuries, Salama da sugo (a pork sausage) has been the hallmark of the salumerie (salumi stores) in the city of Ferrara. It has a strong, yet elegant ...
Salame Felino is a pure pork salame from Felino, a small town located in the green Baganza valley, full of forests where herds of pigs were raised in an ancient ...
I prodotti Barilla
