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Processing
Fresh meat processing
Processing of cured hams
Services
Curing
Deboning of cured hams
Products
Processed fresh pork meat
Cured hams
Certifications
Sustainability
News
Contacts
Who we are
Processing
Fresh meat processing
Processing of cured hams
Services
Curing
Deboning of cured hams
Products
Processed fresh pork meat
Cured hams
Certifications
Sustainability
News
Contacts
Italiano
Who we are
Processing
Fresh meat processing
Processing of cured hams
Services
Curing
Deboning of cured hams
Products
Processed fresh pork meat
Cured hams
Certifications
Sustainability
News
Contacts
Quartino cut
Cured hams
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Processed fresh pork meat
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Comprimi categoria
Quartino cut
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Comprimi categoria
Cut for cooking
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Cut for salting
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Minor cuts and by-products
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Speck
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Shoulder
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GRAN SPECK
SGAMBATO
BONELESS CLOSED/TRIMMED WITHOUT SHANK MEAT
BONELESS CLOSED/TRIMMED WITH SHANK MEAT
SILVERSIDE RIND ON or RINDLESS (5D PULP)
BONELESS OPEN WITHOUT SHANK MEAT WITHOUT KNUCKLE ("FIOCCO" FOR COOKING)
BONELESS OPEN WITHOUT SHANK MEAT WITHOUT RIND (PULP 4 D)
BONELESS CUT "OPEN" WITHOUT SHANK MEAT
BONELESS CUT "OPENED" WITH SHANK MEAT
"ITALIA" CUT BONE-IN
"EBE" CUT BONE-IN
“TOSCANO” CUT FOR SALTING
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