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Arista di Nazionale Pig Confit, a cut that we obtain by removing the loins of the National pigs, salt, pepper and rosemary ... all vacuum-packed and after a very low cooking, a sublime, delicate product is obtained, suitable for those who love healthy eating without fat ....

packaged by 500gr shelf life 90g

Roast pork confit: Our roast pork is prepared with mixed cuts of pork, veal and turkey, seasoned with salt, pepper, garlic, fennel and rosemary, wrapped in a bed of bacon, tied and cooked at a low temperature.

pack by weight.
shelf life 60g

Goose thigh of the Lombard farms, vacuum marinating with salt, pepper and aromatic herbs for 24h. Vacuum cooking for 16h at 74C °. gr550

Sel Life 90 days


Confit Scottish Lamb Leg: Cut the lamb legs into slices a couple of centimeters thick, season them with salt, rosemary, bay leaf, pepper and garlic ... Everything is vacuum packed and cooked at a low temperature.

This method guarantees the total quality and integrity of all the organoleptic properties of the product.

A dish ready on your table in just one minute ...

Pack of 300gr

Shelf Life 60 days


BBQ pork rib, we use the term BBQ to highlight products cooked in a smoker only ... the U.S. style is the other part of cooking that we do in our laboratories.The Rib is ready to be regenerated only in the microwave or in the oven. gr450 shelf life 90g


Artisan cotechino confit: born in our laboratories, where the rind of selected national pigs is cleaned and cooked in a vacuum at low temperature for 24 hours to remove excess fat and then ground and then add it to the minced meat of the legs and shoulders. Everything is seasoned with a mix of spices prepared by us and stuffed into special casings, vacuum-sealed and cooked at low temperature at 69 ° C. A completely natural delicacy, ready to be tasted in just one minute of microwave or to be regenerated together with succulent lentils. shelf life 120 days

Confit Pork Cheek: in our laboratories we obtain a cut for true gourmets, the preparation with red wine, salt, celery, carrot, onion, organic extra virgin olive oil, all vacuum-packed and cooked at low temperature for 24 hours .. the result is a meat that melts in your mouth and as tasty as few.

ready in just one minute in the microwave.

pack of about 300 gr

shelf life 80 days
Pork burger with Fumo Lento Confit beer, first choice meat ... we do it completely by hand only with noble cuts, salt, pepper and Fumo Lento beer ....
Confit cooking gives the possibility to work this product to all those places that do not have the possibility to cook.
Regenerate in the microwave for a minute and that's it ... succulent and genuine.
Arista Confit roulade:
Pork loin, stuffed with roasted aubergine cream, pecorino romano, sesame seeds, extra virgin olive oil and salt
220 gr pack Self Life 90g

Lingotto Belly of Pork: a cut that we obtain from the belly of National Pigs cooked in vacuum with salt and pepper at 64 ° for 3 hours, obtaining a tasty and versatile second course. Excellent accompanied with our smoked confit potato cream.

gr 250 shelf life 90 days



Pulled Pork BBQ, National pork neck and shoulder are the main cuts of this product ... once disassembled but not boned, the two cuts are tanned with our rab mix, after a rest of 12 hours in tanning they go to the smoker for about 20 hours at a temperature that does not exceed 100C °.

 shelf life 90g pack


Pulled Pork Confit

Ingredients: pork shoulder, smoked salt, brown sugar, diluted onion, garlic, pepper, cream of dried tomatoes, sweet paprika

Preparation: once everything is vacuum packed it is cooked for 18 hours at 72 ° C. 

Self Life 90 days


White Ragout Confit. Made up of 75% beef and 25% pork meat seasoned with salt, black pepper, nutmeg, celery, carrot, onion, garlic, Evo Bio oil, all cooked according to tradition for about 6 hours, then vacuum-packed in a tray microwave and cooked further for 2h at 80 ° C. GR250

Self Life 60 days


Ragù alla Bolognese Confit composed of 75% beef and 25% pork meat seasoned with salt, black pepper, nutmeg, celery, carrot, onion, garlic, Evo Bio oil, DOP Italian peeled tomato. Cooked according to tradition for about 6 hours and then vacuum packed in a microwave tray and cooked further for 2 hours at 80 ° C. GR250

Self Life 60 days


National pork rib dry marinated with anger mix of our production. Vacuum packed and after 12h cooked for 10h at 75C °. GR500

Self Life 90 days


Description :

Ribs Pork BBQ, national pork rib, rab mix and beech smoke ... we boned the bellies of our pigs daily, once tanned they are left to rest for 12 hours before putting them in the smoker with only beech wood.

True U.S. style

500gr shelf life 90g pack



BBQ pork sausage, pork shoulder, bacon, salt, garlic, pepper and white wine .... simple and genuine ingredients, all stuffed in natural casing and smoked with beech wood.

A U.S. flavor, delicate on the palate and juicy thanks to the slow cooking in a smoker.

90g shelf life 90g pack


Pork shank confit

Ingredients: pork shank, salt, pepper, natural flavors.

Preparation: once everything is vacuum packed it is cooked for 20h at 70 ° C. kg1

Self Life 90 days