Riserva Naturale Monte Rufeno

Coppa Viterbese, produced with the pork neck, boasts a very ancient tradition: as a matter of fact, it was mentioned in the "Butchers' Statute" already in 1384. This product is usually called coppa, but, in order to distinguish it with the cold cut...

Dry aromatic sausages are obtained from the processing of the lean side, loin, ham, and shoulder leftovers. They are often seasoned with pepper, fennel, chopped garlic, and coriander. Of course, the mixture varies from area to area. The product has a...

Dry pork sausages derive from the processing of loin, shoulder, and ham leftovers, as well as from side processing. The main flavorings used for the product seasoning are chilli peppers, chopped garlic, pepper, fennel, nutmeg, etc. The maturing period...

Guanciale consists of the pig's jowl lard. It has a triangular shape and a red color with white or rosy streaks given to the lard stratum. It is usually produced all year long, while homemade productions take place only in winter. It has a variable...

Lombetto, also called small loin, is obtained from the muscles of the lower back area of the pig. This product consists of low-fat meat: as a matter of fact, fat gets removed from the pig's muscles, which also get edged in order to obtain a cylinder...

Porchetta is a pig bred in the wild and cooked in the oven. The breeding method is very important, since it influences the consistency and taste of the meat. Before cooking, the meat is cleaned and often boned, to be flavored with pepper, salt, garlic,...

Cold cut obtained from the transformation of the pork underbelly. It includes the characteristic "tesa" (stretched bacon with the rind, a short maturation process, and more spiced) and "arrotolata" (rolled up bacon without rind, thinner, seasoned only...

They consist of dried thin pork meat, flavored with chilli pepper, fennel seeds, salt, garlic, rosemary, and white wine. The end product, with its characteristic shape in small strips, is made with selected cuts of shoulder, ham, abdominal muscles. The...

Pork shoulder ham is a traditional product of the Province of Rieti. It is made with whole pork shoulders. After butchering, it gets flavored with garlic and pepper; afterwards, the seasoning process begins: according to the product size, it goes from...

This cold cut derives from the processing of loin, shoulder, and ham leftovers and from the side processing. The main flavorings used for the product seasoning are chilli peppers, chopped garlic, pepper, fennel, nutmeg, etc. The maturing period goes from...

Tuscia ham is called "mountain ham" because it distinguishes itself from the classical S. Daniele or Parma hams for its salty taste and dry meat. The pork leg comes from animals bred in the wild in the Maremma inland. The preparation of this ham, including...

Zampetti are a traditional product of Lazio, mainly widespread in the Province of Rome. It is prepared with meat coming from the processing and cooking of the pig's foot. After the processing, the product gets cooled, salted, and sold; sometimes it...