|
Various salamis |
| 1)
Mountain Salami |
approx. 0.800/1.300 Kg |
 |
| 2)
P.S. extra Milan salami |
approx. 3 Kg |
|
| 3)
P.S. Milan Salami |
approx. 2.500 Kg |
|
| 4)
P.S. Hungarian Salami |
approx. 3 Kg |
|
| 5)
Felino type salami |
approx. 1/1.300 Kg |
|
| 6)
Fabriano type salami |
approx. 1/1.300 Kg |
|
| 7)
Cacciatore Ferrarino |
approx. 0.200 Kg |
|
| 8)
Cacciatorino Mignon |
approx. 0.500 Kg the string |
|
| 9)
Naples Salami |
approx. 0.800 Kg 1.800 Kg |
|
| 10)
Hot Ventricina |
approx. 2.500 Kg |
|
| 11)
hot pianata (flat salami) |
approx. 2.500 Kg |
|
|
|
Zampone (stuffed pig's trotter)
Cotechino sausage, Precooked products |
| 1)
Granferrari Zampone precooked tin |
approx. 1 Kg |
|
| 2) Granferrari
Precooked cotechino tin |
approx. 0.600 Kg. |
|
| 3) Precooked zampone (stuffed pig's trotter)
tin |
approx. 0.950 Kg |
|
| 4) Precooked cotechino sausage
tin |
approx. 0.550 Kg |
|
| 5) Precooked
stinco tin |
0.700/0.800 Kg |
|
| 6) Precooked cappelletto
tin |
Kg 0.650/0.750 |
|
| 7) Packet of precooked
Zampone (stuffed pig's trotter) |
approx. 0.150/0.200 Kg |
|
|
|
Hams with
bone and boned |
| 1)
Parma ham with bone |
9/10 Kg
classic cured 14/15 months |
|
| 2) Parma
ham boned portion or garnished |
approx. 6.5/7.5 Kg |
|
| 3)
Nostrano Conca d'oro ham with bone |
8.5/10 Kg cured 12/13 months |
|
| 4)
Nostrano Conca d'oro ham boned portion or garnished |
6.5/7.5 Kg |
|
| 5)
Mec ham with bone |
Kg 7 g 0 Kg 6 spicy cured
8/9 months |
|
| 6)
Mec ham boned portion or garnished |
6 Kg large Kg 5 Kg small |
|
| 7)
Mec ham boned cut into 4 pieces |
approx. 1 Kg |
|
|
|
Mortadella sausage
Cooked ham, Cooked Spalla |
| 1)
Ferrari S. Pol. cooked ham |
8/9 Kg |
|
| 2) C.
Pol. cooked ham |
8/9 Kg |
|
| 3) Cooked Spalla
salami Ferrari 1/4 cotenna |
6 Kg |
|
| 4) Cooked Spalla
toast |
1.500 Kg and 3 Kg |
|
| 5) P.S. Mortadella sausage
Emilia |
8/10 Kg and 12/13 Kg |
|
| 6) P.S. Mortadella sausage
Emilia |
1 Kg and 0.500 Kg |
|
| 7) P.S. Mortadella sausage
Stella |
approx. 10 Kg and cylindrical approx.
3/5 Kg |
|
|
|
Coppa (cooked pressed neck of pork),
Bacon, Speck, Cured Filone (long sausage) |
| 1)
Whole Speck |
approx. 4 Kg or
approx. 1/2 S/V 2 Kg |
|
| 2) Cured coppa
(cooked pressed neck of pork) whole |
approx. 1.5/2 Kg or with 1/2 S/V
1 Kg approx. |
|
| 3) Cured loin
of pork |
approx. 2/3 Kg |
|
| 4) Rolled
bacon S/C |
2/3 Kg or slices S/V
0.500 Kg approx. |
|
| 5) Rolled bacon
C/C |
2/3 Kg |
|
| 6) Pressed bacon
whole |
5/6 Kg or with 1/2 S/V 2 Kg
approx. |
|
|
|
Scraps of pork fat,
Coppa (cooked pressed neck of pork), Lard |
| 1)
Montanari scraps of pork fat |
3/5 Kg /V and
0.500 Kg approx.S/V |
|
| 2)
Campagnoli scraps of pork fat |
2/3 Kg S/V |
|
| 3)
Bauletto Coppa (pressed neck of pork) |
6 Kg S/V and 1/2 S/V 2/3 Kg |
|
| 4) Coppa
(cooked pressed neck of pork) in skin 1/2 S/V |
approx. 3 Kg |
|
| 5) Pieces in
tray in modified atmosphere |
1 Kg and 0.250 Kg |
|
| 6) Lard |
pack 0.500 Kg and in
carton 25 Kg |
|
| 7) Minced
Lard |
in pack 0.500 Kg and
3 Kg |
|
|
