
Salame Piacentino PDO
Salame Piacentino is a cured meat typical of Piacenza in Emilia Romagna region. The use of meat coming from the noble parts of the pigs, raised in ...
View full detailsA journey to discover the Italian cured meats and the excellent territory in which they have always been produced. We’ve gathered our most popular fresh cured meats together here, try our exquisite range of Coppa and Salami PDO from Emilia Romagna and Finocchiona and Spianata Piccante from Tuscany. An authentic Italian experience.
Salame Piacentino is a cured meat typical of Piacenza in Emilia Romagna region. The use of meat coming from the noble parts of the pigs, raised in ...
View full detailsCoppa Piacentina is a PDO cured meat typical of Piacenza in the Emilia Romagna region. The raw material is the muscles of the pig’s neck, combined ...
View full detailsFinocchiona is a Tuscan charcuterie with PGI trademark, made from a perfect mixing of low-fat tender meat with fat and soft meat from 100% Italian ...
View full detailsSalumificio Viani's salamini with Truffle, produced with raw materials selected first courses, it is characterized by the a fine grind. The presenc...
View full detailsSalumificio Viani's Extra Pure Pork Salami is produced exclusively with pork. It is characterized by the typical Tuscan grinding which is character...
View full detailsThe Spianata Piccante of Salumificio Viani is produced exclusively with pork. It is characterized by the typical coarse-grained grinding and by the...
View full detailsCoppa Piacentina is a PDO cured meat typical of Piacenza in the Emilia Romagna region. The raw material is the muscles of the pig’s neck, combined ...
View full detailsPDO Pancetta Piacentina is a PDO cured meat typical of Piacenza in Emilia Romagna region. It comes from the fattiest cut of the pork, called “pance...
View full detailsPancetta named Giovanna has the classic yummy taste of cooked bacon and at the same time is very digestible thanks to the unique production method....
View full detailsFiocco di Prosciutto Cotto's given name is Nino, the shortened version of Giovannino, and it and represents the smaller version of its famous fathe...
View full detailsThe current version of Prosciutto Cotto “San Giovanni” is the result of complex research to constantly improve the traditional method of processing...
View full detailsThe current version of Prosciutto Cotto “San Giovanni” is the result of complex research to constantly improve the traditional method of processing...
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