Pork Products

Prosciutto Crudo

Leg of ham, salt and thyme: these are the three ingredients used in the manufacturing process of our raw ham. After selection, the pork thighs are massaged for a long time with salt and natural flavors; after a period of rest, they are washed, brushed and left to dry. Seasoning lasts between 9 and 16 months, or even more than 24 months.

Soppressata

One of the noblest salamis in the Calabrian tradition. The raw material used is the pork leg typical of the region, minced, with or without flavor, sweet or spicy, stuffed in natural casings, then it ripens and is smoked naturally.

Capicollo

A deli meat obtained from the upper part of the pork neck, seasoned with pepper, salt and aromas, then ripened and smoked naturally.

Pancetta Tesa

Comes from typical local national pigs, from the anatomical part of the pork belly. It is salted for a short time, then washed with running water, seasoned with pepper and natural flavors, then it ripens and is smoked naturally.

Nduja

Soft spreadable salami, made from selected pork, seasoned with high quality peppers, then it ripens and is smoked naturally.

Schiacciata

Prepared from local or Italian pork thigh, minced and available in different aromatic varieties, embossed in natural casings, then matured and smoked naturally.

Ventricina

The raw material used is the pork leg, typical of the region, minced with or without flavoring, with a characteristic spicy aroma.

Filetto

Filet mignon is the thinnest and least fatty part of the pork. It is salted for a short time, then it is washed with running water, seasoned with pepper and natural flavors, then ripened and smoked naturally.

Guanciale

Guanciale is a type of meat prepared from pork cheeks,  with lean veins and noble fat. It comes from typical local Italian pigs; it is salted for a short time, then washed with running water, seasoned with pepper and natural flavors, then ripened and smoked naturally.

Hunkeler Distribution