120

Milanese thin-cut air-cured salami, with powder, in synthetic casing (matures for 2-4 months)

Napolitan medium/thick-cut air-cured salami, slightly spicy and smoked, in synthetic casing

Venetian air-cured salami with garlic, medium-cut, with powder

Hungarian-style air-cured salami, thin-cut with powder

Medium-cut air-cured salami, in flat shape, with whole black peppers and powder (matures for 2-3 months)

Medium-cut air-cured salami, with a characteristic flavor and a narrow oblong shape, in natural casing casing

Medium-cut air-cured salami, in a flat shape, spicy with red peppers (chili)

Air-cured salami with fennel (fennel)

Boiled ham from the leg (prosciutto cotto) with skin, without bone, pasteurized

Smoked ham from the leg (prosciutto cotto) with skin, without bone, pasteurized

Parma prosciutto PDO, boneless, matured for at least 16 months

Prosciutto from Agios Danielos PDO – perhaps the most delicatessen prosciutto, boneless, matured for at least 12 months

Pork neck, air-cured (like prosciutto), from Emilia Romagna (cured for 2-4 months)

Vacuum-packed beef fillet