The other seasoned
The other seasoned
“Others” but no less representative of timeless traditions, sometimes recovered from fashions and trends, however essential protagonists in the production of a self-respecting salami factory.
Seasoned, with all the scruples and attentions necessary, to express faithfully the organoleptic expectations and the role in good food.
We put our best, in raw materials and in conscious commitment.
National Lonzino
Another “top” seller in our range comes from Italian boneless, selected sirloins, trimmed very carefully. It can be compared to “bresaola”, its nickname indeed is “Pork Bresaola”. Aging lasts for at least 60 days. Available as whole, half, pieces vacuum sealed.
Our range
| CODE | DESCRIPTION | WEIGHT |
|---|---|---|
| 401.1 | National seasoned Lonzino | kg 4 |
| 401.5 | National seasoned Lonzino half vacuum sealed | kg 2 |
| 402.2 | National seasoned Lonzino sliced vacuum sealed | gr 350 |
National Lonzino
Another “top” seller in our range comes from Italian boneless, selected sirloins, trimmed very carefully. It can be compared to “bresaola”, its nickname indeed is “Pork Bresaola”. Aging lasts for at least 60 days. Available as whole, half, pieces vacuum sealed.
Our range
| CODE | DESCRIPTION | WEIGHT |
|---|---|---|
| 401.1 | National seasoned Lonzino | kg 4 |
| 401.5 | National seasoned Lonzino half vacuum sealed | kg 2 |
| 402.2 | National seasoned Lonzino sliced vacuum sealed | gr 350 |
National Jowl bacon
A very “trendy” product, searched by the most important chefs for their special recipes and by traditional families who love its delicate taste and enjoy it with Italian bread. A perfect combination between the delicate “pancetta” meats and the pleasant softness of the seasoned Lard. Aged for at least 90 days, it is cut “a goccia d’acqua” (as a water drop), it is our production stamp. Available as a whole piece to be cut or in pieces for retailers.
Our range
| CODE | DESCRIPTION | WEIGHT |
|---|---|---|
| 701.1 | National Jowl bacon whole | kg 1,5 |
| 701.2 | National Jowl bacon whole vacuum sealed | kg 1,5 |
| 702.1 | National Jowl bacon sliced vacuum sealed | gr 500 |
Il Guanciale Nazionale
A very “trendy” product, searched by the most important chefs for their special recipes and by traditional families who love its delicate taste and enjoy it with Italian bread. A perfect combination between the delicate “pancetta” meats and the pleasant softness of the seasoned Lard. Aged for at least 90 days, it is cut “a goccia d’acqua” (as a water drop), it is our production stamp. Available as a whole piece to be cut or in pieces for retailers.
Our range
| CODE | DESCRIPTION | WEIGHT |
|---|---|---|
| 701.1 | National Jowl bacon whole | kg 1,5 |
| 701.2 | National Jowl bacon whole vacuum sealed | kg 1,5 |
| 702.1 | National Jowl bacon sliced vacuum sealed | gr 500 |
The Lard
The salting process takes place in suitable tubs, and we use 6/7 cm thick slices seasoned
with aromatics herbs. After 6 months aging process, the product is ready to be vacuum packed. Available different weight, from 4 kg to 400 gr.
Our range
| CODE | DESCRIPTION | WEIGHT |
|---|---|---|
| 801.1 | Seasoned Lard vacuum sealed | kg 4 |
| 801.2 | Seasoned Lard vacuum sealed | kg 1 |
| 802.1 | Seasoned Lard sliced vacuum sealed | gr 400 |
The lard
The salting process takes place in suitable tubs, and we use 6/7 cm thick slices seasoned
with aromatics herbs. After 6 months aging process, the product is ready to be vacuum packed. Available different weight, from 4 kg to 400 gr.
Our range
| CODE | DESCRIPTION | WEIGHT |
|---|---|---|
| 801.1 | Seasoned Lard vacuum sealed | kg 4 |
| 801.2 | Seasoned Lard vacuum sealed | kg 1 |
| 802.1 | Seasoned Lard sliced vacuum sealed | gr 400 |
