Salumi

Wise and careful selection of the fresh leg of origin, the hams rest for maturing in the hilly and mountain areas treated with a dedicated salting, an essential part of seasoning, which determines the character and taste;

SALAME FELINO CAVAZZUTI(GSI)

It’s a whole raw cured pork sausage of the "Iberian breed" seasoned in marble with the addition of spices and aromas.

Selected cooked ham with a sweet and dry taste.

Whole salted sausage subjected to short drying and smoking

The underside of smoked Black Angus has an important marbling, which gives softness to the product.

It has a sweet taste, smoking is not excessive but characterizing, good chewability and solubility.

Da 160 anni Senfter è sinonimo di Speck. Pero ogni prodotto c'è un'attenta selezione delle materie prime, una perfetta miscelazione di spezie e un'affumicatura leggera all'aria fresca e pura di un territorio che è il vero valore aggiunto. 

Queste caratteristiche, insieme a una lunga stagionatura, conferiscono allo speck Sanfter proprietà uniche.

Spicy mayonnaise sauce. Gluten-free. In squeezer packaging, 470g

Pork meat with a spicy and pleasantly spicy taste.

True gastronomic pearls that require time and patience, dedication and passion: venison, are the common thread with which to rediscover the best tradition and the typical mountain.

Just a taste to discover the genuineness and the intense but refined taste of healthy and well made things.

VENTRICINA PICCANTE S.V. 3kg(BO)

The Tuscan capocollo is a sausage that has a part of muscle and a fat part derived from the musculature of the animal, this once spicy and seasoned, the taste remains sweet and tasty.

Even today the wild boar in the form of appetizing delicacies, fills those who try it, with unforgettable revelations

The king of game does not come down from the bench, but rather conquers the gourmet table, bringing all the aromatic nuances of the undergrowth

The secret lies in the cuts of meat chosen, in the special care that is dedicated to seasoning, respecting a centuries-old process