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The preferred parts are the leg and belly blended with a selection of selected spices and a slight garlic aroma. The cuts are processed just after the slaughtering. It is stored for at least 6 months in our cellars. The result is a product of medium grain with a balanced taste between leg and belly as per the tradition.
Covered with a thick layer of spices, it emanates a rich bouquet, wide, complex and elegant with scents of sweet spices, light and pleasant aroma of animal and wet grass: intense and sweet at the palate, balanced and kind with aftertaste of cold spices, mostly pepper; soft and soluble structure, big and extraordinary fresh and precise.
Belly cut only among the heaviest animals. The two half-salting processes of 18 days, followed by an aging of 8 months, gives it a delicate flavor, spice tones and a pleasing pepper flavor. It distinguishes itself for alternating parts of fat, lighter and sweeter, and meat, more rosy and tasty.
Rigorously NO GMO pigs bred in Friuli Venezia Giulia, selected for genetics and weight. Pork legs aged for 18, 24 or 30 months, until it develops the typical unique soft sweetness. Prepared by artisans who want to taste a specialty known worldwide. Raw Ham without Bone.
Rigorously NO GMO pigs bred in Friuli Venezia Giulia, selected for genetics and weight. Pork legs aged for 18, 24 or 30 months, until it develops the typical unique soft sweetness. Prepared by artisans who want to taste a specialty known worldwide. Baked Ham Without Bone.
Hot-worked, it is produced using the cheek, tongue, shin, muzzle, rind and all the small muscles. Once the meats have been minced and kneaded, the spices are added according to the Lovison recipe handed down for generations which involves the use of coriander, nutmeg, cloves and pepper. After 12 hours in the drying cell and 7 days in the maturing cellar,...
The neck, shoulder and bacon meats are used, processed hot (immediately after slaughter) and flavored with spices. The product is tied by hand and then dried in the cellars for 12 hours. The result is a medium grain product with uniform colour; the flavor is sweet and delicate with a light wine scent.
The neck, shoulder and bacon meats are used, processed hot (immediately after slaughter) and flavored with spices. The product is tied by hand and then dried in the cellars for 12 hours. The result is a medium grain product with uniform colour; the flavor is sweet and delicate with a light wine scent.
Coratina Organic Monocultivar EVO Oil is an oil with great personality also thanks to its polyphenolic content. It is a medium fruity oil with strong bitter and spicy notes. Furthermore, it is characterized by a prevalent scent of green grass, marigold and artichoke.
The Ogliarola Organic Monocultivar EVO Oil gives the palate a pleasant perception of softness, as well as a velvety note, together with the lightness of the bitter and spicy notes. A medium fruity oil that releases a prevailing scent of fresh almond and light sensations of grass, leaf and artichoke.
Peranzana Organic Monocultivar EVO Oil is one of Bio Orto's products of excellence. Thanks to its extreme versatility, it is a product that meets everyone's tastes and is ideal because it can easily be combined with different types of dishes.
From the simultaneous pressing of Peranzana olives, typical of northern Puglia, and fresh basil grown and processed by Bio Orto, a unique organic condiment with an enveloping and delicate taste is born, ideal for enhancing the flavor of hot dishes, but also for being used raw.
From the simultaneous pressing of Peranzana olives, typical of northern Puglia, and fresh basil grown and processed by Bio Orto, a unique organic condiment with an enveloping and delicate taste is born, ideal for enhancing the flavor of hot dishes, but also for being used raw.
From the simultaneous pressing of Peranzana olives, typical of northern Puglia, and fresh chili pepper, grown and processed by Bio Orto, a unique condiment with a spicy taste and an intense and long-lasting flavor is born, ideal for giving liveliness to hot dishes, but also for being used raw.
From the simultaneous pressing of Peranzana olives, typical of northern Puglia, and fresh chili pepper, grown and processed by Bio Orto, a unique condiment with a spicy taste and an intense and long-lasting flavor is born, ideal for giving liveliness to hot dishes, but also for being used raw.
From the fragrant fresh lemons pressed at the same time as the Peranzana olives, typical of northern Puglia, a unique organic condiment with a delicate and persistent aroma and a fresh and light taste is born.
From the fragrant fresh lemons pressed at the same time as the Peranzana olives, typical of northern Puglia, a unique organic condiment with a delicate and persistent aroma and a fresh and light taste is born.
The Organic Orto yellow datterino tomato, grown on the slopes of the Gargano, is one of the company's flagship products. Thanks to its sweet flavor and low acidity, this type of cherry tomato - which is characterized by bright shades that recall the energy and beauty of the sun - offers a natural and rich taste experience for the palate.
Grown on the slopes of the Gargano, Bio Orto's natural datterini tomatoes are one of the company's flagship products. Thanks to their sweet and delicate flavour, they offer a natural and unique taste experience for the palate.
Grown on the slopes of the Gargano, Bio Orto's natural datterini tomatoes are one of the company's flagship products. Thanks to their sweet and delicate flavour, they offer a natural and unique taste experience for the palate.
Made with organic Orto tomatoes, grown on the slopes of the Gargano, the organic tomato puree is a high quality organic product guaranteed by the only two natural ingredients of which it is made, tomato and salt, and the processing method which focuses on craftsmanship industrial.