Charcuterie stories
Stories from chefs, old time grocery store owners, our products makers, telling about themselves and their passions
The smoked bacon
Another chapter that opens up the door to our production. We are speaking about one of the product with the richest taste and an international glimpse: the Smoked Bacon ...
The smoked bacon
Another chapter that opens up the door to our production. We are speaking about one of the product with the richest taste and an international glimpse: the Smoked...
The smoked bacon
Another chapter that opens up the door to our production. We are speaking about one of the product with the richest taste and an international glimpse: the Smoked...
The smoked bacon
Another chapter that opens up the door to our production. We are speaking about one of the product with the richest taste and an international glimpse: the Smoked...
- Cured Guanciale
- The Pork Bresaola
- Sant’Angelo Cooked Ham
- Parma’s Coppa I.G.P.
- The gran filetto salami
- Fresh Salamella Sausage
- Chef Matteo Fronduti
- Muletta Salami
- Giorgia Polo @giorgette_p: Italian influencer
- The Fresh Sausage
- Lidia @nonsolofood : Italian influencer
- The Cotechino
- Castellanza Butchery
- Chef Michelangelo Mammoliti
- The Campagnolo Salami
- Campagnoli Gastronomy
- The smoked bacon
- Chef Davide Oldani
- Macelleria Arosio: video interview
- The spicy lard
- Chef Simone Tricarico
