Produced with 88% lean pork meat and 12% pork fat. Cylindrical in appearance, with a weight ranging from 400 g to 900 g. When cut, it has the characteristic coarse-grained grind.

ORGANOLEPTIC CHARACTERISTICS

Compact non-elastic consistency. When cut, the slice must be compact and homogenous, red in colour, interspersed with pinkish-white marbled parts. Sweet and characteristic aroma. Sweet and delicate flavour that refines as it matures.

PRODUCTION PROCESS

The lean pork meat and fat parts are chopped and then passed through a meat grinder with holes 10 mm in diameter. The mixture is then salted, flavoured and stuffed into a pig intestine, then tied. The salami is placed in drying rooms for 7 days, after which it is transferred to maturing rooms where it remains until it is fully "matured".

A cylindrical-shaped salami, weighing between 100 g and 200 g, produced with 88% lean pork meat and 12% pork fat. 

When cut, the slice is homogenous with a characteristic coarse-grained mince. 

The product is presented in "rows" of 3 small salamis tied together.

ORGANOLEPTIC CHARACTERISTICS

Compact non-elastic consistency. When cut, the slice must be compact and homogenous, red in colour, interspersed with pinkish-white marbled parts. Sweet and characteristic aroma. Sweet and delicate flavour that becomes more refined as it matures.

PRODUCTION PROCESS

The lean pork meat and fat parts are chopped and then passed through a meat grinder with holes 10 mm in diameter. The mixture is then salted, flavoured and stuffed into a pig intestine, then tied. The salami is placed in drying rooms for 7 days, after which it is transferred to maturing rooms where it remains until it is fully "matured".

Produced from lean pork and pork fat. It has a cylindrical external appearance, with a weight ranging from 800 g to 1200 g. When cut, it has the characteristic coarse-grained grind.

ORGANOLEPTIC CHARACTERISTICS

Compact non-elastic consistency. When cut, the slice must be compact and homogenous, red in colour, interspersed with pinkish-white marbled parts. Sweet and characteristic aroma. Sweet and delicate flavour that refines as the cheese matures.

PRODUCTION PROCESS

The lean pork meat and fat parts are chopped and then passed through a meat grinder with holes 10 mm in diameter. The mixture is then salted, flavoured and stuffed into a pig intestine, then tied. The salami is placed in drying rooms for 7 days, after which it is transferred to maturing rooms where it remains until it is fully "matured".

Produced with 80% lean pork meat and 20% pork fat with added Barolo to characterise the aroma. Cylindrical in appearance, with a weight ranging from 400 g to 900 g. When cut, it has the characteristic medium-coarse grain.

ORGANOLEPTIC CHARACTERISTICS

Compact non-elastic consistency. When cut, the slice must be compact and homogenous, red in colour, interspersed with pinkish-white marbled parts. Sweet and characteristic aroma. Sweet and delicate taste with fruity and spicy notes.

PRODUCTION PROCESS

The lean pork meat and fat parts are chopped and then passed through a mincer with holes 8 mm in diameter. The mixture is then salted, flavoured with Barolo DOP and spices, stuffed into a pig intestine and tied up. The salami is placed in drying rooms for 6 days, after which it is transferred to maturing rooms where it remains until it is fully "matured".

For production, the central part of the half-carcase covering fat from the retrosternal to the inguinal region is used, including only the lateral part of the udder. It must be transported within the next 72 hours by refrigerated means.

It has a rather elongated cylindrical shape and is wrapped in its rind, sewn longitudinally and tied with elastic twine. 

Weight ranging from 3.8 to 5 kg.

ORGANOLEPTIC CHARACTERISTICS

Compact, non-elastic consistency. When cut, the slice must be compact and homogenous, bright red interspersed with the white of the fatty parts. Pleasant aroma, sweet with a savoury flavour.

PRODUCTION PROCESS

The process consists of dry salting the well-trimmed pancetta with a mixture of salt and spices. Salting lasts for 15 days during which gentle massages alternate with resting in refrigerated rooms. After being rolled and sewn, it is tied and transferred to drying rooms for 7 days, after which it is placed in maturing rooms where it remains until it is fully "matured".

For production, the central part of the half-carcase covering fat from the retrosternal to the inguinal region is used, including only the lateral part of the udder. It must be transported within the next 72 hours by refrigerated means.

It has a rather elongated cylindrical shape and is wrapped in fibrous gut and netting. Weight varies from 3 to 4 kg.

ORGANOLEPTIC CHARACTERISTICS

Compact, non-elastic consistency. When cut, the slice must be compact and homogenous, bright red interspersed with the white of the fatty parts. Pleasant aroma, sweet with a savoury flavour.

PRODUCTION PROCESS

The process consists of dry salting the well-trimmed pancetta with a mixture of salt, spices, herbs and natural flavourings. Salting lasts 15 days during which gentle massages alternate with resting in refrigerated rooms. After being rolled up, it is girded, netted and transferred to drying rooms for 7 days, after which it is placed in maturing rooms where it remains until fully "matured".

For production, the central part of the half-carcase covering fat from the retrosternal to the inguinal region is used, including only the lateral part of the udder. It must be transported within the next 72 hours by refrigerated means.

Elliptical cylindrical in shape, it is wrapped in its rind, sewn longitudinally, and pressed between two fir stripes held taut by elastic twine. Weight varies from 3.8 to 4.6 kg.

ORGANOLEPTIC CHARACTERISTICS

Compact, non-elastic consistency. When cut, the slice must be compact and homogenous, bright red interspersed with the white of the fatty parts. Pleasant aroma, sweet with a savoury flavour.

PRODUCTION PROCESS

The process consists of dry salting the well-trimmed pancetta with a mixture of salt and spices. Salting lasts for 15 days during which gentle massages alternate with resting in refrigerated rooms. After being rolled and girdled, it is pressed between two fir stripes held taut by elastic twine. It remains for 7 days in drying rooms, after which it is placed in maturing rooms where it remains until it is fully "matured".

Characteristic cured meat product obtained from selected pork meat. With a rather elongated cylindrical shape, it is presented skinned, wrapped in parchment paper and netting, cut in half and vacuum-packed. Variable weight from 2.0 to 3.0 kg.

ORGANOLEPTIC CHARACTERISTICS

Compact, non-elastic consistency. When cut, the slice must be compact and homogenous. The sweet aroma and flavour, as well as the colour, are characteristic of the product.

PRODUCTION PROCESS

Product obtained by rolling coppa in pancetta, both trimmed and salted. The pancetta coppata is stuffed into the synthetic gut, covered with a sheet of parchment paper and then wrapped in netting and tied up. After production, it is transferred to drying rooms and then placed in curing rooms where it remains until fully "matured". Before shipment, the product is cut into slices and vacuum-packed.

For production, the central part of the half-carcase covering fat from the retrosternal to the inguinal region is used, including only the lateral part of the udder. It must be transported within the next 72 hours by refrigerated means. Square-shaped, it is presented flat, ready to cut, and vacuum-packed. Weight variable from 1.8 kg to 2.5 kg.

ORGANOLEPTIC CHARACTERISTICS

Compact, non-elastic consistency. When cut, the slice must be compact and homogenous, bright red interspersed with the white of the fatty parts. Pleasant aroma, sweet with a savoury flavour.

PRODUCTION PROCESS

The process consists of dry salting the well-trimmed pancetta with a mixture of salt, spices and flavourings. Salting lasts for 15 days during which gentle massages alternate with resting in refrigerated rooms. It is then stretched and transferred to drying rooms. At the end of the curing period, it is packaged in vacuum bags.

For production, the central part of the half-carcase covering fat from the retrosternal to the inguinal region is used, including only the lateral part of the udder. It must be transported within the next 72 hours by refrigerated means.

Rather elongated and cylindrical in shape, it is skinned, sprinkled with pepper, tied and gutted. Weight varying from 2.8 to 3.8 kg.

ORGANOLEPTIC CHARACTERISTICS

Compact, non-elastic consistency. When cut, the slice must be compact and homogenous, bright red interspersed with the white of the fatty parts. Characteristic aroma.

PRODUCTION PROCESS

The process consists of dry salting the well-trimmed pancetta with a mixture of salt, spices, herbs and natural flavourings. Salting lasts for 15 days during which gentle massages alternate with resting in refrigerated rooms. Before being rolled up, it is flavoured with black pepper, after which it is girded, tied up and transferred to drying rooms for 7 days, after which it is placed in seasoning rooms where it remains until fully "matured".

For production, the central part of the half-carcase covering fat from the retrosternal to the inguinal region is used, including only the lateral part of the udder. It must be transported within the next 72 hours by refrigerated means. Square-shaped, it is presented flat, ready to cut, and vacuum-packed. Weight variable from 1.8 kg to 2.5 kg.

ORGANOLEPTIC CHARACTERISTICS

Compact, non-elastic consistency. When cut, the slice must be compact and homogenous, bright red interspersed with the white of the fatty parts. Pleasant aroma, sweet with a savoury flavour.

PRODUCTION PROCESS

The process consists of dry salting the well-trimmed pancetta with a mixture of salt, spices and flavourings. Salting lasts for 15 days during which gentle massages alternate with resting in refrigerated rooms. It is then stretched and transferred to drying rooms. At the end of the curing period, it is packaged in vacuum bags.