Salumificio Sorrentino, the triumph of the taste.

With a vacuum packaging of 1,8 and 3,6 Kg., the hip extremity represents the best you can expect from bresaola. Of high quality, it is possible to pack it both in half and whole.

Without polyphosphates added, it looks rich, dried and excellent to the taste. It should be tasted sliced, or in general in pizzerias or in restaurants. It weights about 9.0 Kg. and is much appreciated because it is easy to slice.

The fat is made out of the adipose part of the swine's back, processed with spices and put into pickle in special marble basins. Weighing about 2,5 Kg., it can be cut in thin slices and then served on focacce (kind of pizza) or toasts. Well processed, you feel it melting in your mouth at first bite.

Made out of lean pork, it is wisely aromatised outside with herbs and/or pepper and chilli pepper.
It is an only piece, weighing about 1,6 Kg.
Very good for cooking and to taste sliced.

With a speckling of about 4,0 Kg., it looks at the ame time "elegant and rustic", as it is made into ausages in jute sacks. Very flavoured product, it is fit or the lovers of strong tastes. It is recommended to aste it in cold times.

From the original Bolognese recipe, it is tasty, sweetsmelling, appetising and very digestible.
Also available with pistachios added, with a speckling of about 14 Kg. It is produced according to the IGP standard.