Charcuterie stories
Stories from chefs, old time grocery store owners, our products makers, telling about themselves and their passions
The Fresh Sausage
The history of this product dates back to ancient Romans, but the provenance of this speciality has been a topic of interregional disputes for decades. Each region with its own traditional and tasty recipe.
The Fresh Sausage
The history of this product dates back to ancient Romans, but the provenance of this speciality has been a topic of interregional disputes for decades. Each region with its own traditional and tasty recipe.
The Fresh Sausage
The history of this product dates back to ancient Romans, but the provenance of this speciality has been a topic of interregional disputes for decades. Each region with its own traditional and tasty recipe.
The Fresh Sausage
The history of this product dates back to ancient Romans, but the provenance of this speciality has been a topic of interregional disputes for decades. Each region with its own traditional and tasty recipe.
- 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
