A rich and exclusive parade of typical Marche delicatessen specialties, from the popular IGP ciauscolo to the characteristic coppa di testa, with all the genuineness of our land and the refined craftsmanship that reinvents tradition. An ode to the typical cured meats of Macerata, undisputed stars of the table In the past, the slaughter of pigs, which in the Marche dialect is “la pista”, represented a moment of celebration and a time for the peasant community, entire families and people from all over the neighbourhood to come together and actively participate, to help each other, and, once the job was over, to sit themselves down together at the table.
  | Pork cheek trimmed, salted, peppered on the surface and left to age. The barbaja ("guanciale") with pepper is seasoned after flavoring with salt, pepper and a particular mixture of aromatic plants. It has a very intense and spicy flavor and has a harder consistency than bacon which is instead obtained from the belly of the pig. |
  | Pork chick with hot pepper. Heavy Italian swine cheek, trimmed, salted plenty of hot pepper and seasoned. |
  | Tasty bacon enriched with spices and aromas. It has a typical rolled shape and is processed following the peasant tradition, this is why in italian is called ""casareccia"". The soft consistency and the strong and intense taste make it an unparalleled ingredient. |
  | Stretched bacon is a type of bacon obtained from the lean ventral part of the pig and processed with salt, herbs and spices.This cured meat maintains its original square shape (and has intense red colors and white streaks, which make up the fat part and give it a sweet and delicate flavor. |
  | Smoked bacon is produced by cutting the belly of the pig. The stages of production are carefully taken care of, from the selection of the meat, to the salting, up to the smoking and seasoning. In fact, the peculiarity of this bacon is given precisely by the smoking process, an ancient technique of preserving and flavoring food, which gives it a strong but balanced taste. |
  | The striped bacon with herbs is a skilful combination of elegance and finesse, in which the herbs allow the fat to leave a “fresh” taste in the mouth. |
  | The coppa is one of the most delicious and typical sausages of the Marche tradition. It is made up of various parts of the pork cooked and seasoned with spices and aromatic plants. In addition, the coppa is very nutritious and with a balanced but full-bodied flavor. |
  | The coppa is one of the most delicious and typical sausages of the Marche tradition. It is made up of various parts of the pork cooked and seasoned with spices and aromatic plants. In addition, the coppa is very nutritious and with a balanced but full-bodied flavor. |
  | They are part of Le Marche region culinary tradition. Made of melted pork fat. |
