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Abruzzo’s special sausage made with shoulder and bacon. A mixture of salt, pepper, fennel seeds and Abruzzo’s Pecorino give flavour to the minced coarsely meat. It 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.
Abruzzo’s special sausage made with shoulder and bacon. A mixture of salt, pepper, fennel seeds and Montepulciano d’Abruzzo give flavour to the minced coarsely meat. It 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.
Abruzzo’s special sausage made with shoulder and bacon. A mixture of salt, pepper, fennel seeds and Montepulciano d’Abruzzo give flavour to the minced coarsely meat. It 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.
Abruzzo’s traditional sausage made with shoulder, bacon and pork liver. A mixture of salt, red pepper and fennel seeds give flavour to the minced coarsely meat. It 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.
Quack® pure goose salami has a fine and delicate aroma and its taste is slightly sweet, which is typical of goose meat. It is highly digestible and ideal as a starter, second course or as a delicious snack.
Goose smoked breast has a sweet and slightly smoked taste and a soft texture and it's extremely soluble. Quack cold cuts are homemade by using the natural meat of our geese, without adding preservatives and additives.
Goose smoked breast has a sweet taste and a soft texture and it's extremely soluble. Quack cold cuts are homemade by using the natural meat of our geese, without adding preservatives and additives.
Goose cooked ham has a sweet taste and a soft texture and it's extremely soluble. Quack cold cuts are homemade by using the natural meat of our geese, without adding preservatives and additives.
Fresh Goose Foie Gras Quack - 600 gr. Extra Quality.
Farm duck, gutted and plucked, without head and paws. Coming directly from our farm located in Italy, our own geese are raised outdoors and fed on natural and selected feed, in full respect of animal welfare.
Farm goose, gutted and plucked, without head and paws. Coming directly from our farm located in Italy, our own goose are raised outdoors and fed on natural and selected feed, in full respect of animal welfare.
Fresh Duck Breast Single Quack - Top Quality.
Fresh Goose Breast Double Quack - Top Quality.
Top Quality Goose Cotechino. Ingredients: goose meat 60 %, pork meat 40 %, sugar, spices, wine, natural extracts. Without prevervatives and nitrates added.
The preferred parts are the ossocollo (pork neck), shoulder, bacon, loin and leg with a blend of selected spices. The cuts are processed just after the slaughtering, minced, pasted, stuffed and hand-tied. The salami is stored for 3 days in drying cellars and then 2 months in aging cellars. The result is a product of medium grain, lively color, strong...
Friulan salami produced by hand-cutting the meat with the knife tip. It exclusively uses the meat of the rib, and it is processed just after the slaughtering, it is then blended with selected spices. The key difference of this product from others is that the meat is hand cut in small pieces. The salami is stored for 3 days in drying cellars and then 2...
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.
Friulan coppa is produced only with Italian pigs. Expert butchers carefully select the neck cut, only among the heavier animals. The processing is still the old one that can be found in the notes of Agostino. The two salting processes are exclusively done by hand, the first after slaughtering and the second after 7 days, massaging the meat every 2 days to...
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.