Thanks to our passion, you can now rediscover these ancient flavours: a “rural gourmet” that returns to everyday life. Galantines are produced by only using the very best selected meats, 100% Made in Italy; appetising and decorative, achieved by a long and not easy preparation. Our traditional Galantine recipe is based on over thirty years of experience, thanks to our passion and experience in the butchery sector. A constant commitment to the work, considering it, first and foremost, a creative art that sees progress as a way to optimise craftsmanship instead of replacing it.
The meat of the Marche tradition is a real spectacle for the senses, a symphony of authentic and genuine flavors that reflect the soul of this land. The local farms, characterized by traditional practices and respectful of the environment, have been able to enhance the taste and quality of local products, celebrating for centuries of generations, a real culinary treasure that is the basis for the production of high quality meat.
This region of central Italy offers a wide range of fine meats, coming from traditional farms and cared for with passion and dedication. The welfare of the animals, raised in the traditional way among the green pastures and moors of the region, is reflected in the unique taste of this meat, valuable and tasty, and each bite will take you on an unparalleled sensory journey.
 | Excellent second course cold complete or appetizer. |
  | Delicious second course, it can also be used for filling tasty sandwiches. Its flavors are enhanced both when consumed cold and hot. |
  | Veal morsels with meat sauce excellent to be enjoyed hot with good homemade bread. |
  | Second delicious dish, to be heated in the oven, excellent to be enjoyed with good homemade bread. |
  | Minced chicken and turkey meat, grana padano cheese and spices, rolled into an omelette with green olives and carrots, baked in the oven |
  | Specialties with multiple combinations, to stuff sandwiches, to prepare second courses with boiled and / or grilled vegetables or enjoyed alone with a drizzle of extra virgin olive oil and some flakes of Parmigiano Reggiano. |
  | Second course simple but tasty, enhances its flavors if heated in the traditional oven |
  | It can be used as a second course or as a main course it is also very suitable for filling sandwiches. |
  | A second course with side dish, suitable for all gourmets, delicate flavor, accompanied with expertly flavored vegetables. |
