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FRESH AND CURED MEATS
Red Ox of Montiferru
Rustic, ancient and proud: the Sardo-Modican breed is the reigning queen of the pastures on the Montiferru, a ...
Tuscan Prosciutto: Delicate, Yet Intense
In Tuscany, pig breeding and methods for preserving pork meat have been known since the era of the Etruscan ...
Tuscan Prosciutto: Delicate, Yet Intense
In Tuscany, pig breeding and methods for preserving pork meat have been known since the era of the Etruscan ...
Tuscan Prosciutto: Delicate, Yet Intense
In Tuscany, pig breeding and methods for preserving pork meat have been known since the era of the Etruscan ...
Piedmontese Fassone Meat: A Royal Delicacy
Raw, knife-minced, braised or boiled with other meats, the tender and tasty meat of the Piedmontese Fassone cattle ...
Piedmontese Fassone Meat: A Royal Delicacy
Raw, knife-minced, braised or boiled with other meats, the tender and tasty meat of the Piedmontese Fassone cattle ...
Piedmontese Fassone Meat: A Royal Delicacy
Raw, knife-minced, braised or boiled with other meats, the tender and tasty meat of the Piedmontese Fassone cattle ...
Chianina: Lean, Tender and Flavourful
The Chianina cow is famous for the beefsteak Florentine style, prepared with the T-bone. However, the other cuts ...
Chianina: Lean, Tender and Flavourful
The Chianina cow is famous for the beefsteak Florentine style, prepared with the T-bone. However, the other cuts ...
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