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Charcuterie There are 66 items.
Capocollo Martina •S: 120 •Salumificio Santoro •KG2 x 01
Capocollo Martina Franca minimum curing 120 days whole pieces around 2,000 kg in vacuum - ingredients: - manufacturer: Salumificio Santoro
Capocollo Martina •S: 60 •Salumi Martina Franca •KG2 x 01
Capocollo Martina Franca ripening 60 days portioned pieces around 1,300 kg in vacuum - ingredients: - manufacturer: Salumi Martina Franca
Capocollo Martina •S: 90 •Salumi Martina Franca •KG2 x 01
Capocollo Martina Franca aged 90 days - Salumi Martina Franca - 1 kg pieces in vacuum plastic - ingredients: - manufacturer: Salumi Martina Franca