| Quality Brands |
| Product | | Category |
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PAT
|  | Agostinella Corn
Agostinella Corn is an herbaceous species belonging to the family Graminaceae. When the ripening is ... >>
(PR Monti Simbruini) | | Rice Pasta and Cereals |
PAT
| | Emmer Wheat of Acquapendente
Emmer wheat (Triticum dicoccum) is a wheat variety belonging to the Gramineae family, also called "p... >>
(RR Monte Rufeno) | | Rice Pasta and Cereals |
PAT
|  | Spelt
History Thanks to its production potentiality also in difficult and marginal environments, in Abruzz... >>
(PN Gran Sasso) | | Rice Pasta and Cereals |
PAT
|  | Amatrice Jowl Lard
History Since it has been an essential element of the diet of Laga Mountains shepherds, this product... >>
(PN Gran Sasso) | | Cold Cuts |
| | | Aromatic Dry Sausage
Traditionally prepared in winter, as most cold cuts, the aromatic dry sausage is obtained from the p... >>
(PR Monti Simbruini) | | Cold Cuts |
PAT
|  | Capocollo or Loin
Cold cut with a weight varying between 1.2 to 2 kg, with a red color, white streaks, and cylindrical... >>
(RR Monte Rufeno) | | Cold Cuts |
PAT
|  | Coppa Viterbese
Coppa Viterbese, produced with the pork neck, boasts a very ancient tradition: as a matter of fact, ... >>
(RR Monte Rufeno) | | Cold Cuts |
PAT
| | Coppiette
Pork and horse lean meat, dried and aromatized with chili pepper, fennel seeds, garlic, rosemary, an... >>
(PR Monti Simbruini) | | Cold Cuts |
PAT
|  | Country Salami
History The historical presence of the salami is witnessed by the local oral tradition and by the ev... >>
(PN Gran Sasso) | | Cold Cuts |
PAT
|  | Country Sausage
History Like other sausages, the country sausage derives from the need to use all the edible parts o... >>
(PN Gran Sasso) | | Cold Cuts |
PAT
|  | Dry Aromatic Pork Sausages
Dry aromatic sausages are obtained from the processing of the lean side, loin, ham, and shoulder lef... >>
(RR Monte Rufeno) | | Cold Cuts |
PAT
| | Dry Pork Sausage
Trimmings of shoulder, side, ham, loin, back fat, or bacon: these are the main ingredients coming fr... >>
(PR Monti Simbruini) | | Cold Cuts |
PAT
| | Dry Pork Sausages
Dry pork sausages derive from the processing of loin, shoulder, and ham leftovers, as well as from s... >>
(RR Monte Rufeno) | | 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 |
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
|  | 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
|  | 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 |
Porchetta Viterbese (RR Monte Rufeno) (photo by RR Monte Rufeno)
