Gastronomy

Made exclusively with the finest part of the beef leg, the tip of the hip. Tender and light, all the taste of real bresaola!

Original mix of the best European bacon and Italian fillet, flavored with vegetable spices, rolled and tied by hand, cooked over high heat. An exclusive of the Pavarotti house.

Italian pork loin, degreased, salted with natural brine, hand-tied and steamed at high temperature.

National pork loin, degreased, salted with natural brine, embellished with herbs such as rosemary and laurel, hand-tied and steamed at high temperature.

Chest of selected turkey, very thin, hand-tied and cooked at high heat. Delicate taste with less than 0.5% fat, ideal for a healthy and light meal.

Selected chicken breast, very thin, hand-tied and cooked in high heat. Delicate taste with less than 1.5% fat, ideal for a healthy and light meal.

European highly selected pork meat, slowly browned in rind, salted by hand with natural herbs and spices, steamed in the mold.

The cooked smoked pancetta is produced with a salted and lightly smoked pork belly cut with natural flavors and spices for about 10 days. Finally it is stewed and left to rest.

The beef rump selected for quality and consistency is cleaned and treated with salt and flavorings. Slow cooking gives it a brown color on the outside and a pinkish color on the inside.

This product starts from a very strict selection of raw materials, only the best cuts of hip tip are chosen, then trimmed, salted and wood-smoked to give the product that unmistakable smoke flavor.

The boned and completely ‘open’ leg of pork is flavored with a tanning of herbs and natural flavors, is then wood-smoked and finally cooked over high heat. The delicate spiciness and aromatic notes make it a product with unmistakable characteristics.

The raw smoked pancetta is produced with a cut of salted and lightly smoked pork belly with natural flavors and spices is then seasoned.

Loin is obtained from degreased and trimmed pork loins, lightly flavored and left to dry and then mature. The slice is pink in color, very thin, to the point of not showing any streaks of fat, with a sweet and delicate flavor.

The Strolghino Pavarotti line was created to offer its customers a true specialty of the best Emilian charcuterie tradition. The product is made starting from the lean parts of the pork leg. It is lean and fine meat cut from the upper part of the thigh of pigs selected from the best Europeans farms. After a meticulous grinding together with small quantities of spices and natural flavors, the meat is placed in the intestine, finally it is seasoned with periodic quality checks for consistency and aromas.

European pork shank, precooked and all prepared by hand with natural spices. To be enjoyed in the oven with potatoes or in the ancient, more delicate boiled version.

Fine Italian pork meat, minced and mixed with tanning. All stuffed into the pig’s leg skin, according to the original Modena recipe. Precooked and sterilized. The genuine culinary tradition of Modena in a single dish. Amazing, as it used to be.

Italian pork meat, ground and mixed with tanning according to tradition, finally stuffed. The cotechino, after resting, is pre-cooked and sterilized in an autoclave. Fast and delicious main course.

Only the best selected meats, chilli pepper and natural processing, for this product with a strong, spicy and decisive flavour, enhanced by slow maturing.

Processed respecting tradition, from the preparation of the concia, up to the stewing and maturing phases, for a product with a classic and unmistakable taste.