SARDINIAN MEAT

Ham with leg - matured 16 months – pieces from 7- 10 kg

Pork shoulder – matured 12-14 months - pieces from 5-7 kg

Matured Sardinian Guanciale – 0.8-1.3 kg

Matured Pancetta – matured 2-3 months - pieces from approx. 2kg

Matured Capocollo - pieces from approx. 2 kg

Matured Fiocco – matured 3 months – approx. 1 kg

Fine pork sausage "sa cannacea" approx. 400g

Pure pork Mustela – pieces from 2 kg or slices from 300 g

Counter-fillet with rind - pieces from 2 kg or slices from 300 g