This very finely ground salami belongs to the Milanese tradition. Made with pure pork, it is seasoned for a period that ranges from 1 to 4 months, depending on the size. Slices, best finely cut, are c...
In order to make our products reach higher standard,we invested millions of RMB more after change and enabled us to carry out storing raw materials,processing in workshop as well as storing end-produc...
Why Cappola oven roasted prosciutto cotto is the grand reserve of Italian meats.
In Italy, just as in Canada, one of the most popular of all meats is cooked ham, or as they say in the old country...
Lo Gran Bocon Bovino
Mignon di camoscio
Lo Boc
Salamino misto bovino - suino
Mignon di cervo
Mignon di capra
Mignon di cinghiale
Mignon di capriolo
Salamino al ginepro
Reinhold Speck
Mignon di camos...
The 70 days long ripenned Rubin daisy ham is an other evidence of Szole-Meat's abilities of innovation and renewal. The success of the product is first of all due to its seasoning and ripenning, that ...
The management item refer to foodstuff processing, vegetable base plant, seed pig breeding, carpentry processing, packing, business trade There are more than 400 products such as fresh fruits & ve...
This very finely ground salami typical of the Latium region is produced with high quality lean pork meat (especially boned pork shoulder). It is seasoned for 2-3 months in special little metal cages t...
In order to make our products reach higher standard,we invested millions of RMB more after change and enabled us to carry out storing raw materials,processing in workshop as well as storing end-produc...
Sterilized meat products are processed with high temperature and cassed with PVDC film. Under the temperature of 25º C, the shelf life of the products can be 120 days. As a kind of convenient...
Italian Coppa with net. On request, it can be produced 60 days matured (cod. A922), 75 days (cod. A135) and 90 days (cod. A920). Also available without rind, ready for pre-packed sliced products.
Sauce in deep-frozen IQF pellets
To decorate and to flavour stuffing
(firm texture when cold in order to have a good resistance at cutter-mixing and
thick texture when hot to avoid leakage).
Thic...
Presentation: 2 formats:
Case: Weight: 6 kg. Cured: 18 days. Cases / pallet: 80. Best before 240 days after packaging. Case: Weight: 6 kg. Cured: 7 days. Cases / pallet: 80. Best before: 180 days af...
Para conseguir un buen embutido tanto en gusto como en aspecto, es
imprescindible hacer una preseleccion muy exaustiva de las carnes,
sin ello por muy bien curado que este no se consegiria la...
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