salami

Ciauscolo is a typical salami from the Marche region Typical salami par excellence of our areas, it has obtained the IGP recognition thanks to its ancient traditions. The mixture of accurate meats, for its preparation established by a strict disciplinary, such as shoulders, bacon, ham and loin trimmings, are subjected to double grinding and stuffed after careful seasoning, in natural pork casings. The Ciauscolo, once stuffed, is subjected to controls by the protection consortium to guarantee its quality. The ciauscolo has a light pink color, with a fine grain, so soft that it can be spread on a slice of bread.

Real sausage is made from ground pork, salt, and pepper. We do not use flavourings, preservatives or additives. We do not add water, gluten, milk derivatives. CCS sausage is a small masterpiece of food craftsmanship.

Salami made with lean ham and shoulder meat, with the addition of cubes of lard and peppercorns. Stuffed in natural pork casings and left to age slowly

Salami made with lean meat from ham and shoulder, with the addition of diced lardons and whole peppercorns. Encased in natural pork casing and left to slowly mature.

Capocollo (coppa) di suino, disossato, rifilato, salato ed aromatizzato secondo quanto dettato dalla tradizione. Successivamente. il capocollo viene avvolto in budello collato naturale, legato con spago elastico ed infine stagionato. Ingredienti: Carne di suino, sale, destrosio, saccarosio, aglio, pepe, aromi e spezie, Antiossidante; E300, Conservante: E250-E252 CARATTERISTICHE NUTRIZIONALI MEDIE PER 100g DI PRODOTTO Valore energetico […]

It is obtained from the processing of boneless pork capocollo. After careful and lengthy salting, with the addition of various aromas including orange, it is bagged, dried and aged for a long time.

The guanciale is obtained from the processing of the under neck , which joins the two cheeks of the pig. It is trimmed until it assumes a triangular shape. The manufacturing process continues with the flavoring of the under neck through the use of salt, pepper and garlic.

It is obtained from the processing of boneless pork capocollo. After careful and long salting, with the addition of various flavourings, it is bagged, dried and aged for a long time. Capocollo (coppa) of pork, boned, trimmed, salted and flavoured as dictated by tradition. Subsequently. the capocollo it is wrapped in natural glued casing, tied with elastic string ed In the end season.

It consists of pork belly suitably skinned, defatted, salted, and flavored with various flavourings. After bagging and drying, a long seasoning follows. Compact slice with a pink color and an intense and persistent aroma. Pork bacon, trimmed, skinned, salted, flavored and spiced according to tradition. Subsequently, the bacon is rolled up, placed in a cellulose casing ( fibrous ), tied with elastic string and seasoned.

It is a seasoned lean sausage with the addition of hot pepper. Minced shoulder, bacon and mixed trimmings, stuffed into thin natural pork casings.