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Cured meats: our selection ways of taste

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Filotto aged with bergamot juice and peel 250g
Vigneto dei Salumi
10,90
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Colonnata IGP lard 300g
Larderia Sanguinetti
12,00
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Whole IGP Colonnata lard 2kg
Larderia Il Poggio
66,90
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4 month seasoned throat (half shape)
Salumificio Delsante
17,50
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Horse Strips Made in Italy - Gluten Free 100g
Macelleria Giovanni Coppiello
5,90
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Bologna IGP mortadella “Ovalina” 650g
Salumificio Pedrazzoli
16,90
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4 month seasoned throat (full form)
Salumificio Delsante
33,50
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La Bresaola Nostrana 800g piece
Salumificio Sosio Valtellina
35,00
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Bresaola Punta d'Anca Valtellina PGI 1kg
Salumificio Sosio Valtellina
47,50
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Vacuum packed Ventricina salami 2.3 kg
Salumificio Pedrazzoli
71,90
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Jolanda de Colò smoked goose breast 500-700g
Jolanda de Colò
72,90
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Whole fennel salami 2.5 kg
Salumificio Pedrazzoli
75,90
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Speck fesa alta half vacuum-packed 2.7 kg
Salumificio Pedrazzoli
85,50
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Milano salami with whole natural casings 3.8 kg
Salumificio Pedrazzoli
121,90
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Veneto Berico - Euganeo DOP whole ham
Salumificio Brianza
306,10
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Le Valli - Culatta without skin
Salumificio Pedrazzoli
573,90
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Cured meats: our selection ways of taste: history and information

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