Arpa of San Venanzo cut with a knife, sliced


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One of the most exclusive products of the entire Italian delicatessen production!

L’Arpa di San Venanzo is a half-carcass of a pig, with the head and thigh removed. It has a minimum maturation of at least 12 months. On the outside it is covered with the typical Umbrian dressing: pepper, wine and a pinch of garlic.

Its name derives from the fact that, being cut horizontally, each slice contains different parts of the pork: the part above the thigh, the belly part, the neck part… Each has a different consistency and taste! And together they create… a symphony of flavours!

It tends to be tasty, but at the same time delicate. The fat part is important, but never strong in taste.

Pork, salt, pepper, garlic.

Additional information

Regione di provenienza



1,5kg, 150gr, 200gr, 300gr, 500gr, 1kg