Pancetta Arrotolata (Cured rolled belly of pork)
Obtained from the belly of pork, initially covered with a mix of salt and spices, after a short period the meat will be cleaned and hang to dry for 3 to 5 days. The ageing period will last not less than 2 months.
Pancetta Tesa (Cured flat belly of pork)
Ingredients: pork, salt, pepper, spices. The Pancetta is obtained from pork belly, initially covered with a mix of salt and spices, after a short period the meat will be cleaned and hang to dry for 3 to 5 days. The ageing period will last not less than 2 months.
Capicollo
Ingredients: pork, salt, spices and pepper. The Capicollo is obtained from upper loin meats, deboned and covered with a mix of salt and spices. The meat will be left in this mix for a few days, after that, the Capicollo is cleaned and then wrapped in the pork diaphragm, tied with strings and hang to dry. For 10 days. The ageing process lasts at least 3 months.
Sopressata Piccante (With chilli)
Ingredients: pork meat, salt, natural seasoning, whole black pepper. Produced with pork meat cut by hand, seasoned and bagged in natural gut. The flat shape is obtained in a wooden press.
Sopressata Dolce (without chilli)
Ingredients: pork meat, salt, natural seasoning, whole black pepper. Produced with pork meat cut by hand, seasoned and bagged in natural gut. The flat shape is obtained in a wooden press.
Salsiccia Pezzente della Montagna (Cured sausage)a
Ingredients: pork meat, salt, dry red peppers, wild fennel, garlic. Tipical sausage produced with less noble parts of the pig. The lean and fat meats are minced then mixed with salt and spices, finally bagged in natural gut and cured for 30 days.
Prosciutto crudo
Ingredients: pork and salt.
Nduja piccante
Ingredients: pork, salt, ground spicy chili peppers, spicy chili shavings.
