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.
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  | Is a highly low-fat product, appreciable for the fullness of flavor and the sapidity of the meat. |
  | Expertly processed, salty, spiced and wrapped in a blend of aromatic herbs that enhance the flavor. |
  | Is a sausage obtained from the processing of pork that is boned, salted, massaged with care and left to mature for a period of at least 90 days with the addition of spices and aromatic herbs. It has a pleasant and delicate flavor. |
  | The Seasoned loin is a lean cut cured meat obtained from the loin of the pig and left to mature until an exceptional final product is obtained. |
  | Thanks to the presence of lard and rind (the skin of the pig that makes each slice unique),it has an unmistakable scent and a spicy and aromatic flavor. |
  | The spicy salami is a medium-aged cured meat characterized by coarse grain from the best Italian pork, seasoned and with the addition of natural flavors and chilli that give a unique, decisive and pleasantly spicy flavor. |
  | Pork sausage prepared according to an ancient recipe, the perfect balance between meat, liver and spices |
 | Fresh, dressed with tasty truffle cream. To be consumed after cooking. |
