The pride of the regional gastronomy, the pork cold meats are a real delight for the palate, especially if the origin of the meats and the accuracy of the workmanship guarantee the highest quality. How to resist the softness of ciauscolo and that of a juicy sausage pickled in oil? And, for lovers of seasoned products, there is nothing better than a superb Lonza or Prosciutto, as it will be impossible to remain indifferent to the fragrant Guanciale, versatile and perfect to create magnificent meals.
Prepared for: Lovers of excellent quality pork cold meats searching for treasures foods can be enjoyed by itself or to propose to friends and family. How to eat: Ciauscolo should be cut into thick slices and can be eaten on bread or used to make tasty recipes; Sausages pickled in oil may be eaten au naturel without gut; Lonza and Prosciutto should be thinly cut and are great as appetizers, paired with vegetables or fruit; Guanciale can be cut into slices and is perfect for tasty bruschetta, or it can be used, following perhaps one of Tasting Marche’s recipes, to produce dishes of various kinds.