PORCHETTA
A quality porchetta can be distinguished by its tender, smooth and soft consistency, the intense parfum of roast and spices, the fragrant and slighltly smoked taste. The slice is round: the center with the typical pink of the cooked loin, is surrounded by a thin layer of white bacon with burnished-red veining. To obtain this result the loin and porc pancetta must be rubbed in for ten days with a secret mix of spices. After the meat has absorbed the spices, they are put into a mould so that the loin is surrounded by the pancetta and cooked in an oven so that they loose their exceeding fat.
COOKED HAM
Pink color surrounded by a thin white fat and light marbling fat, smoothness, sweet and smooth taste; these are the distinctive characteristics of a very good cooked ham and the result of an accurate preparation process. The deboned pig leg has to absorb the salt and the spices pepper, laurel, juniper slowly and in a natural way, and is then put into a mould which will give it its typical shape of the finished product after a slow cooking in a steam oven. After that, the moulds are removed and the hams are cooled and packed.
COOKED HAM WITH HERBS
Cooked Ham with Herbs has an inimitable taste skilfully obtained by combining natural herbs and an ember bed cooking. A delicate and slow operation allows the capture of the essential aroma and gives the product a particularly country aspect.
ROASTED COOKED HAM
The accurately selected pork legs are slowly cooked in an oven. This process has to be done carefully so that the product obtains a smooth consistency and the slices, very good even when served lukewarm, become delicately tasty.
ROAST TURKEY BREAST
The turkey breast fillet displays a homogeneous, lean and tasty slice; we obtain it from the processing of seasoned turkey breast, put into cases, bound, and slowly cooked in an oven for 6-8 hours. Thanks to its nutritional value it can be consumed in a diet which limits the energy supply without giving up the taste.