meats- dried Italy

...The front parts of the pig have fine musculature and a happy balance between lean and fat. In particular, the dorsal muscles of the neck, which the pig develops while feeding and rooting around. This is the cut known as 'coppa' which, after salting, peppering, seasoning, and resting, is stuffed into natural casings, air-dried in a hilly environment, and aged for at least four months. The slice will resemble a compact mosaic, with a deep red and rosy white color, a fragrant aroma, and a sweet, delicate flavor of great finesse.

...Exquisitely Strong. High fermentation beer with full and soft body. Its aroma is sweet and perfect balanced with a creamy and compact foam. Four specialty barley malts and two noble hops varieties, give it elegant notes of dried fruits and liquorice. Excellent with red meat braised or roasted, barbecued meats, smoked fish, aged cheeses, seasoned goat cheeses and Sacher cake.

...GRATED CHEESE, MOZZARELLA, RICOTTA, STRACCHINO, COOKIES, NOUGATS, BRIOCHE, CROISSANTS, CANDIES, SPICES, HERBS, MEATS, VARIOUS SLICED DRIED FRUITS, EASTER EGGS, CHRISTMAS BASKETS, CHEMICAL PRODUCTS, ANIMAL FEED, ANTI-GRITTING PRODUCTS, CONSTRUCTION MATERIALS, DETERGENTS, ETC.

Trade in dried fruits, snacks, and candies...