| Quality Brands |
| Product | | Category |
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| |  | Groppone di Ficulle
What it is Groppone di Ficulle is a characteristic cold cut from Ficulle, obtained from the pork lo... >>
(PR Monte Peglia) | | Cold Cuts |
PAT
|  | Guanciale
Guanciale consists of the pig's jowl lard. It has a triangular shape and a red color with white or r... >>
(RR Monte Rufeno) | | Cold Cuts |
| |  | Ham
Production features: After being cold-trimmed and prepared, the pig leg is cured (with coarse salt) ... >>
(PN Pollino) | | Cold Cuts |
| |  | Ham
The History Prosciutto (Ham) is a part of the pork's rear limb commonly known as "coscia" (thigh). I... >>
(PN Gran Sasso) | | Cold Cuts |
PAT
| | Jowls
Triangular-shaped cold cut obtained from the pig's jowl. Red with white streaks, sometimes the fat p... >>
(PR Monti Simbruini) | | Cold Cuts |
PAT
|  | L'Aquila Salami
History Coming from L'Aquila, today this salami is produced in the whole region. Until the end of th... >>
(PN Gran Sasso) | | Cold Cuts |
| | | Laga Salami
(PN Gran Sasso) | | Cold Cuts |
| |  | Lard from the Pig's Cheek (Guanciale)
Production features: The pig's cheek is first of all isolated, and then squared off. It is left stan... >>
(PN Pollino) | | Cold Cuts |
PAT
|  | Lard Paté
This fresh delicacy derives from the processing of pig lard, which is cut into pieces and minced, th... >>
(PR Beigua) | | Cold Cuts |
PAT
|  | Lombetto (or Loin)
Lombetto, also called small loin, is obtained from the muscles of the lower back area of the pig. Th... >>
(RR Monte Rufeno) | | Cold Cuts |
PAT
| | Mortadella of Accumoli
History It is a cold cut traditionally widespread in the area of Accumoli. It is still produced with... >>
(PN Gran Sasso) | | Cold Cuts |
PAT
|  | Mortadella of Campotosto
History Historical documents witness the production of this cold cut in the area of Campotosto since... >>
(PN Gran Sasso) | | Cold Cuts |
PAT
|  | Mostardella
Production area: All the inland of Genoa.
Curiosities: Mostardella, the characteristic sausage of t... >>
(PR Antola) | | Cold Cuts |
| | | Pancetta
The History The parts of the pork's belly are squared and trimmed. The trimmed parts are used for th... >>
(PN Gran Sasso) | | Cold Cuts |
|  | Parma Ham PDO
Parma Ham is a totally natural product: its only ingredients are pork meat and salt. The secret of P... >>
(PR Cento Laghi) | | Cold Cuts |
|  | Parma Ham PDO
The production area includes the territory of the Province of Parma in the south of Via Emilia, at a... >>
(PR Taro) | | Cold Cuts |
PAT
|  | Porchetta Viterbese
Porchetta is a pig bred in the wild and cooked in the oven. The breeding method is very important, s... >>
(RR Monte Rufeno) | | Cold Cuts |
PAT
| | Pork Bacon
Cold cut obtained from the transformation of the pork underbelly. It includes the characteristic "te... >>
(RR Monte Rufeno) | | Cold Cuts |
PAT
|  | Pork Coppiette
They consist of dried thin pork meat, flavored with chilli pepper, fennel seeds, salt, garlic, rosem... >>
(RR Monte Rufeno) | | Cold Cuts |
PAT
| | Pork Liver Sausage
Pork liver sausage is a traditional sausage obtained from the processing of liver (no more than 50%)... >>
(PR Monti Simbruini) | | Cold Cuts |
Spelt (PN Maiella) (photo by PN Majella)
