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.
  | Fresh, dressed with tasty truffle cream. To be consumed after cooking. |
  | Fresh, with 20% pork liver, seasoned with ground black pepper, aromatic herbs and spices for savoury and unique taste. |
  | Fresh seasoned with truffle sauce and aromatic herbs |
  | Larded salami is a salami with a lean mixture, obtained by grinding high-grade lean meats and once minced they are mixed with cubes of lard. |
  | The peculiarity of the product is that it is very lean as the fat part reaches only a small percentage. |
  | Is a soft paste product born from the combination of fine meats. The finely mixed lard and pork meat make it tasty and delicate at the same time. |
  | Pork sausage prepared according to an ancient recipe, the perfect balance between meat, liver and spices |
  | Soft, spreadable, tasty and irresistible, it comes from the combination of fine pork meat |
