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235,00 € In StockSalumificio Lovison - Raw Ham D.O.P. San Daniele - With Bone - Artisan Cured...
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 San Daniele with Bone.
235,00 € -
280,00 € In StockSalumificio Lovison - Raw Ham D.O.P. San Daniele - Without Bone - Artisan...
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 San Daniele without Bone.
280,00 € -
200,00 € In StockSalumificio Lovison - Raw Ham D.O.P. Lovison - With Bone - Artisan Cured Meat...
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 with Bone.
200,00 € -
195,00 € In StockSalumificio Lovison - Baked Ham D.O.P. Lovison - Without Bone - Artisan Cured...
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.
195,00 € -
10,00 € In StockBontà di Fiore - Ventricina del Vastese - Quarter - Presidio Slow Food - 300 g
With the best cuts of pork seasoned with salt, sweet and spicy pepper powder, fennel seeds and black pepper, we obtain our artisanal Ventricina. After 24 hours, the meat absorbs all the spices, so we proceed to the casing and the first natural aging for about 90 days between November and February, taking advantage of the Abruzzo hinterland microclimate.
10,00 € -
20,00 € In StockBontà di Fiore - Ventricina del Vastese - Half Ventricina - Presidio Slow...
With the best cuts of pork seasoned with salt, sweet and spicy pepper powder, fennel seeds and black pepper, we obtain our artisanal Ventricina. After 24 hours, the meat absorbs all the spices, so we proceed to the casing and the first natural aging for about 90 days between November and February, taking advantage of the Abruzzo hinterland microclimate.
20,00 € -
40,00 € In StockBontà di Fiore - Ventricina del Vastese - Entire Ventricina - Presidio Slow...
With the best cuts of pork seasoned with salt, sweet and spicy pepper powder, fennel seeds and black pepper, we obtain our artisanal Ventricina. After 24 hours, the meat absorbs all the spices, so we proceed to the casing and the first natural aging for about 90 days between November and February, taking advantage of the Abruzzo hinterland microclimate.
40,00 € -
9,00 € In StockBontà di Fiore - Artisanal Loin - Slice - 400 g
The carefully selected meat, seasoned with a mixture of salt and pepper, rests for 4 days in brine in order to absorb all that spices. Afterwards our butcher masters proceed to the veiling and to the ligature of the Loin that allows it to mature for 6 months.
9,00 € -
65,00 € In StockBontà di Fiore - Artisanal Loin - Entire - 3000 g
The carefully selected meat, seasoned with a mixture of salt and pepper, rests for 4 days in brine in order to absorb all that spices. Afterwards our butcher masters proceed to the veiling and to the ligature of the Loin that allows it to mature for 6 months.
65,00 € -
8,00 € In StockBontà di Fiore - White Salami - 300 g
With selected finely grinded cuts and seasoned with salt, pepper and fennel seed, we produce a noble and delicate salami. The mixture rests for about 24 hours, so it absorb all the spices before the bagging into casings. After pressing, we proceed to the aging for about 40 days.
8,00 € -
8,00 € In StockBontà di Fiore - Red Salami - 300 g
With selected coarsely grinded cuts, seasoned with salt, pepper and fennel seed, we produce a noble and delicate salami. The mixture rests for about 24 hours, so it absorb all the spices before the bagging into casings. After pressing, we proceed to the aging for about 40 days.
8,00 € -
6,50 € In StockBontà di Fiore - White Seasoned Sausage - 300 g
The carefully selected meat, seasoned with a mixture of salt and pepper, rests for 4 days in brine in order to absorb all that spices. Afterwards our butcher masters proceed to the veiling and to the ligature of the Sausages that allows it to mature for 6 months.
6,50 € -
6,50 € In StockBontà di Fiore - White Seasoned Sausage Sweet - 300 g
Abruzzo’s traditional salami made with shoulder and bacon. The meat is coarsely grinded and seasoned with salt, sweet or chili pepper and fennel seeds. . The mixture rests for about 24 hours, so it can absorb all the spices before the bagging. Afterwards the Sausage passes to aging for about 30 days.
6,50 € -
6,50 € In StockBontà di Fiore - White Seasoned Sausage Spicy - 300 g
Abruzzo’s traditional salami made with shoulder and bacon. The meat is coarsely grinded and seasoned with salt, sweet or chili pepper and fennel seeds. . The mixture rests for about 24 hours, so it can absorb all the spices before the bagging. Afterwards the Sausage passes to aging for about 30 days.
6,50 € -
7,50 € In StockBontà di Fiore - Capocollo - Slice - 350 g
The carefully selected meat, seasoned with a mixture of salt and pepper, rests for 4 days in brine in order to absorb all the spices. Afterwards our butcher masters proceed to the veiling and to the ligature of the Capocollo that allows it to mature for 6 months.
7,50 € -
35,00 € In StockBontà di Fiore - Capocollo - Whole - 1500 g
The carefully selected meat, seasoned with a mixture of salt and pepper, rests for 4 days in brine in order to absorb all the spices. Afterwards our butcher masters proceed to the veiling and to the ligature of the Capocollo that allows it to mature for 6 months.
35,00 € -
4,00 € In StockBontà di Fiore - Pancetta - Slice - 200 g
The carefully selected meat, seasoned with a mixture of salt and pepper, rests for 2 days in brine in order to absorb all the spices. Afterwards the Bacon passes to aging for 3 months.
4,00 € -
75,00 € In StockBontà di Fiore - Pancetta - Whole - 3500 g
The carefully selected meat, seasoned with a mixture of salt and pepper, rests for 2 days in brine in order to absorb all the spices. Afterwards the Bacon passes to aging for 3 months.
75,00 € -
6,50 € In StockBontà di Fiore - Sweet Seasoned Little Sausage - 300 g
Abruzzo’s traditional salami made with shoulder and bacon. The meat is finely grinded and seasoned with salt, pepper and fennel seed. The mixture rests for about 24 hours, so it can absorb all the spices before the bagging. Afterwards these little sausage passes to aging for about 30 days.
6,50 € -
6,50 € In StockBontà di Fiore - Spicy Seasoned Little Sausage - 300 g
Abruzzo’s traditional salami made with shoulder and bacon. The meat is finely grinded and seasoned with salt, sweet or chili pepper and fennel seeds. . The mixture rests for about 24 hours, so it can absorb all the spices before the bagging. Afterwards these little sausage passes to aging for about 30 days.
6,50 € -
7,00 € In StockBontà di Fiore - Honey Seasoned Sausage - 300 g
Abruzzo’s special sausage made with shoulder and bacon. A mixture of salt, pepper, fennel seeds and Abruzzo’s honey give flavour to the minced coarsely meat. It rests for about 24 hours, so it absorb all the spices before the bagging. Afterwards the Sausage passes to aging for about 30 days.
7,00 €