Recipes

Aged Lucanian black pork sausage, stuffed in natural casing and seasoned with salt, chili pepper, and wild fennel (available in both sweet and spicy versions) is preserved in Lucanian extra virgin olive oil. The oil-preserved sausage is softer and tastier,...

A product with character, made respecting the original ingredients, where the meat is massaged with Sicilian sea salt then baked in a wood-fired oven. The result is an antique rose color, redolent of wild fennel, thyme, rosemary, and delicate garlic,...

Their high-quality Praga ham with bone is a specialty. Since 1963, Famiglia Morgante has been salting Italian pork thighs with their secret family recipe. The pork is then slowly massaged, cooked at a low temperature, and naturally flavored in the...

This is a truly unmistakable, unique mortadella, all thanks to a supply chain that relies entirely on in-house production, careful cooking, and a recipe that, while remaining true to tradition, has been gradually revisited in the name of greater digestibility....

Aged Lucanian black pork sausage under lard draws on an ancient and effective preservation method that keeps the meat's flavor and aromas intact. The lard is obtained by melting the pig's fat over fire. Once solidified, it turns white and...

The name is a tribute to the 1960s, when the groceries were done exclusively in local shops and delis, long before supermarkets were conceived. After carefully selecting the ingredients (100% Italian), it takes 21 days to produce — a slow...

Martina Franca's Capocollo, a designated Slow Food Presidium, is their most famous product, made from 100% Italian pork selected from the best farms, hand-salted with sun-dried sea salt from the Margherita di Savoia salt pans, marinated in cooked wine, and...

For the sensations it evokes, La Primitiva is a bresaola of rare expressiveness. Unique in its small, ruby-colored slices and spicy notes of clove and nutmeg, it's floral, sweet, and perfectly aged. Unusual, "different" from the classic product standards we...

This specialty is made from the pork thigh — salmon pink in color with very slight marbling and no traces of fat. It yields delicates aroma reminiscent of cured meat and a faint whiff of smoke alongside spices (garlic and...

The brisaola di codone is obtained from the meat of cattle selected by small farmers who respect rigorous animal welfare standards. It is processed strictly according to tradition, with salt and spices and in the total absence of flavourings, nitrites,...