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Salame with diced lard.

Going to Montefeltro it seems to enter a picture of the great painters of the Italian Renaissance enriched with perfumes and aromas that the Pierantoni family has wisely transmitted in their products for three generations. Respecting the animals, working the raw materials referring to the tradition without the use of preservatives, respecting the natural maturation times. All this is perceived by tasting their cold cuts with closed eyes.

The ICAM company with over thirty years of history and the experience of three generations, is now led by four brothers headed by Denis.

The company, which is located in an area of the Marche at the crossroads of Tuscany, Umbira and Romagna, uses traditional techniques for the transformation of meat, alongside them with modern technologies that allow to increase the quality of the product avoiding the use of preservatives and dyes .

The ICAM company produces cured meats and typical specialties of the central Apennines using a natural seasoning method that exploits the climatic characteristics of the area.

The meats used never come from intensive farms but only from carefully selected farms that use quality food and ethical methods.

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