Hotplate Surface Scraper Art. 3501 - Ardigas
The classical bacon is produced of the best piece of the leg. Refined with spices, mountain herbs and salt, the bacon is pickled for 20 days. After a cold smoke phase with beechwood filings the bacon sides are matured for a total of 5 months in our pure mountain air at controlled temperature.
The mixture Special Bar is the result of an accurate selection between the best variedness of raw coffees. The soft and complete taste give this coffee, the prominent aroma personalised of the true espresso toasted italian-like.
Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.
The farm ham combines in itself the taste and the typical form of the bacon as well as the delicacy and the wholehearted taste of cooked.