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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

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

Italian mortadella with peanut or with pepper, without polyphosphates, in vacuum 6 kg

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

Italian prosciutto, boneless, matured in the Parma region for 10 months

Parma prosciutto PDO, boneless, matured for at least 12 months

Fine bacon from pork cheeks (not from the belly!)

Smoked pork leg (matured for 6 months), traditional PDO specialty from the Italian Alps,

Vacuum-packed beef fillet