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Italian charcuterie for hospitality

Guanciale, pancetta, mortadella, prosciutto, salami and nduja for pizza and pasta, plus the everyday cooked ham, serrano and bacon. Whole pieces for the slicer or ready sliced, and on the same order as everything else.

Type
Brand

40 products

10 products

Nduja, bresaola, coppa, speck and porchetta

Calabrian nduja, coppa di Parma, porchetta from Ariccia, bresaola, speck and lardo al pepe nero; spianata piccante and spianata romana dolce, salsiccia piccante and ciccioli. All in whole pieces, unsliced.

4 products

Guanciale and pancetta

Guanciale stagionato is the cured pork jowl that carbonara and amatriciana call for: browned in cubes, its fat gives body to the sauce for your Italian pasta. And for the frying pan, pancetta arrotolata, al pepe or dolce, and tesa affumicata.

6 products

Prosciutto cotto and crudo, mortadella and salami

Bombieri's Gran Paese prosciutto cotto and Coati's Gold, prosciutto crudo, mortadella with pistachio, salami Napoli dolce and Milano. On the pizza and on the board, alongside the Italian cheeses and the Italian aperitif.

20 products

Cooked ham, bacon and sliced meats

From Argal, cooked ham, Bonnatur ham, turkey breast, serrano ham, salami and salchichón, plus chorizo and pepperoni already sliced. Bacon, from Elan and Argal. All of it goes out in the same van as the mortadella.

Do you have technical and allergen data sheets?

Yes, for every piece. We have each manufacturer's technical data sheet and allergen sheet, and we send them whenever you need them: for a restaurant's allergen chart or a hotel's supplier approval. We can also advise you on how to store a piece once you've started it.

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