Parco Lombardo della Valle del Ticino

The product must be cooked before eating. It consists of red beef, and each cut is cleaned from the exceeding fat. Production Techniques: cattle are bred in the stables of the activities with the Park label and, when they are adult, they are slaughtered...

Carnaroli Rice, Semi-processed Carnaroli Rice, Arborio Rice, Roma Rice It is a cereal characterized by a high nutritional value. In particular, it has a high content of complex carbohydrates which are slowly metabolized by the human body. Processing...

Stone-milled wholemeal corn flour. It has a characteristic intense yellow color with a slightly dark tiny dots. The granulometry is slightly irregular for the milling method used. Production Techniques: corn is produced with organic or integrated cultivation...

It is a fresh cold cut to cook. It is produced with fresh meat, pork rind and fat that are minced, dressed with salt and natural aromas. Saltpeter and vitamin C are also added. It is bagged into natural bowels. Production Techniques: pigs coming from...

It is a fresh cold cut to cook. It is produced with fresh meat, pork fat, and pork rind that are minced and dressed with salt and natural aromas. Saltpeter and vitamin C are also added. It is then put into the rind of the pig's trotter. Production...

Product based on fresh lard cream obtained from the pig's back dressed with iodized salt, parsley, garlic, and natural aromas. Excellent on naturally leavened semi-wholemeal fried bread. Production Techniques: pigs coming from eco-compatible breeding...

It is a fresh cold cut to be consumed cooked or seasoned, produced with fresh meat, pork fat, and pork liver, which are minced, dressed with salt and natural aroma. Saltpeter and vitamin C are also added. It is then put into natural bowels. Production...

Product based on fresh meat obtained from the top piece, flank, and nailing strip of cow and/or buffalo, dressed with iodized salt and natural aromas, the addition of saltpeter and vitamin C. It is bagged into cow bowels, dried and seasoned for a period...

It is a fresh sausage to cook. It is produced with fresh meat and pork fat that are minced and dressed with salt and natural aromas. Saltpeter and vitamin C are also added. The sausage is then put into natural bowels (pig or cow bowels). Production...

Product based on fresh meat - obtained only from pigs or adding other kinds of meat - and pork fat, that are minced, dressed with iodized salt and natural aromas. Saltpeter and vitamin C are also added. The meat is then put into natural bowels, dried,...

Product based on fresh meat obtained from the pork leg dressed with iodized salt and natural aromas. Saltpeter and vitamin C are also added. The meat is dried and seasoned for a period varying according to the size: anyway, at least 10 months. Production...

Product based on fresh meat obtained from the pig belly dressed with iodized salt and natural aromas. Saltpeter and vitamin C are also added. The meat is dried and seasoned for a period varying according to the size. Production Techniques: pigs coming...

Product based on fresh meat obtained from the pig's back dressed with iodized salt and natural aromas. Saltpeter and vitamin C are also added. The meat is dried and seasoned for a period varying according to the size. Production Techniques: pigs...

Product based on fresh meat obtained from the complete pig's back dressed with iodized salt and natural aromas. Saltpeter and vitamin C are also added. The meat is dried and seasoned for a period varying according to the size. Production Techniques:...

Product based on fresh meat obtained from the pork loin dressed with iodized salt and natural aromas. Saltpeter and vitamin C are also added. It is put into natural bowels, dried and seasoned for a period varying according to the size. Production Techniques:...

Product based on fresh meat obtained from the pork leg dressed with iodized salt and natural aromas. Saltpeter and vitamin C are also added. The meat is dried and seasoned for a period varying according to the size. Production Techniques: pigs coming...