Meat products

Bresaola is a dried beef. The taste is moderately salty.

Bresaola is considered a delicacy, at the same time it can be a dietary product, since such ham contains only 4% fat, a lot of protein (30-40%), iron, zinc, phosphorus and vitamins.  The caloric content of bresaola is 180-220 kcal per 100 g. This product is able to be stored for a long time and is absorbed by the human body fairly easily.  Bresaola is great for those who try to follow the rules of healthy eating, or simply those who temporarily sit on a diet.

In each Italian province, different types of meat are preferred, but cuttings from the neck and shoulder of pork are popular in all the regions. That makes a traditional product - Coppa.  

The bright red color and marble white streaks at the cut create a truly fascinating spectacle. Coppa is valued for its delicate aroma and delicate, slightly oily texture.

Guanciale is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, the Italian word for 'cheek'.

Cured guanciale pork cheek is made with Italian heavy pork meat taken from the cheek, conserved in salt and pepper and cleaned by hand. Triangular in shape because it is hand shaped, it is ultra-sweet tasting with a savoury touch which makes it both appetising in flavour and highly versatile in cooking. 

Guanciale may be cut and eaten directly in small portions, but is often used as a pasta ingredient. It is used in dishes like spaghetti alla carbonara and sauces like sugo all'amatriciana.

It is a specialty of central Italy, particularly Umbria.

Only four ingredients are used in the production: the back ham is carefully selected by Italian pigs grown according to the rules, sea salt, air and long months of aging.

For the preparation of the delicacies do not use any additional ingredients and spices, only sea salt.  This is one of the Parma ham differences from Prosciutto, the production of which can be used spices. The another one is in animal feed. The pigs for Parma ham are especially strictly fed in Italy: selected grains, chestnuts and whey left over from the production of Parmesan cheese.

Salami made with Italian pork. Sublime with Tuber Aestivum’s aromas and intense flavours are the result of its added truffle.