Grocery Store

Pablo Cecina Jamon Iberico pairs well with red wine and bread....

The Amatrician Lonza, as the aged “capocollo” is called in our region, is a cut of fine meat obtained from the pork’s loin. Seasoned with natural spices and flavors, it is stuffed into natural casings and left to age. The harmonious and round taste evokes the old flavors and aromas typical of the Amatrician region....

The Cicolana. It is a traditional homemade cold cut that takes its name from a mountainous area in the province of Rieti. Made with selected pork meats, stuffed into natural casings, hand-tied, and dried slowly with the air of the “Monti della Laga National Park “, it is a high quality product monitored according to […]...

Made from the fresh whole thigh of the pig, with dry salting and greased on the lean part. Red colour, delicate aroma and sweet flavour. Cured 13-14 months....