Since 1976, Cibaria has been selecting Italian regional specialities for restaurants and gourmet shops. The company entrusts the production of certain foods to artisans who work under its supervision and according to its recipes. I Salumi di San Rocco is a line dedicated to Roman pork specialities, revisited in a contemporary key and made with fresh Italian pork. The mortadella is made with shoulder, pancettone, minced pancetta, tripe, throat meat and 15% fat, then flavoured with herbs and spices, ascorbate and sodium nitrite. It has a compact, rosy slice and a sweet aroma of pork and spices.
