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Salami Tartuffo “Truffe” – 100g

The precious summer truffles from Piedmont are a delight for this dry sausage. A fillet of red wine refines everything, making it a real culinary experience for gourmets.

Salami Napoli – 100g

Salami Napoli was historically considered such a high quality merchandise that it was used to pay for professional work and eaten during celebrations.

Once upon a time, there was a salami so special that it was used to pay for professional work and eaten during celebrations. This is that salami. Salami Napoli is an Italian salami produced throughout the Campania region in various sizes. It’s made with pork shoulder, leg, neck, loin, and ham, black pepper, and spices. The combination is placed into a natural pig intestine casing, and it’s then dried and aged according to the size of the salami, but the aging and drying period never takes less than 30 days. The salami has a firm and dense texture, while the flavors are piquant. So if you’re looking for a special salami to pay for professional work or to eat during celebrations, look no further than Salami Napoli.

Salami Milano – 100g

One of the most famous Italian salami, It possesses very little fat, in white touches called “grana di riso” (grains of rice)
Ideal as an aperitif, in a snack, for little hunger.

Parma Ham 10 Month – 100g

Italian tradition. “Una fetta tira l’altra”. One slice calls for another … And this ham, the best time to enjoy it is during a meal, is in antipasto, appetizers, clear taste buds and intact appetite. Voila, we told you everything. And now ? Buon appetito!

Coppa Di Parma – 100g

The coppa has always been considered a “noble” deli meat, so much that there is evidence of its presence at the court of the Duke Ferdinando Borbone, as a special guest for his banquets.

Prosciutto San Daniele 18 months – 100g

San Daniele is unique. Unique … because, more than a ham, it’s a culture. The ham comes from the expert hands of a handful of men considered here in San Daniele as true masters. It is the fruit of ancestral craftsmanship, which contains centuries of tradition and a taste that has survived through the ages to arrive intact to Cagette.