Our product line

Campidanese sausage is famous for its unique flavor given by the quality of its meat and the typical aromas and spices of the island which make it a culinary delicacy appreciated both in Italy and abroad.

Also available in its lactose-free variant.

Our sausage with myrtle aroma is a delicious combination of the charcuterie tradition and the authentic flavors of Sardinia. The carefully selected meats combine with the distinctive aroma of myrtle, giving the sausage an enveloping aroma and a rich and balanced taste

The mustela or loin is characterized by a low fat content, with a balanced taste between the natural sweetness of the meat and the complexity of the aromas given by the spices used.

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Salami is a cured sausage made of minced, salted and seasoned lean pork.

With its sweet taste typical of the Sardinian culinary culture of Campidano, it is very lean and coarse-grained, perfect to be enjoyed with both delicious cold and hot dishes.

The Su Sartizzu seasoned jowl is characterized by its blend of spices that the company has studied and perfected during its activity. It features a type of fat that gives the product a rich, savory flavor. After maturing for approximately 60 days, its pulp is pink and the lard that completes the structure is pure white.

Pork and wild boar salami has a combination of meats that gives the product a unique and often tougher flavor than traditional salamis made only with pork.

The wild boar gives the sausage a slightly "gamey" taste, excellent for dishes with robust ingredients.

The fine sausage  comes  made only and exclusively with controlled and defatted pulp and  quality aromas and spices that make it a unique product in terms of taste and leanness.

"Sa cannacca" is an excellent choice for those who wish to reduce fat consumption or who prefer a lighter and more balanced diet.

The cured bacon is prepared in a particular and artisanal way.

Its seasoning and the delicate presence of typical Sardinian aromas give the product its unique flavor and consistency.

The head in a box is a sausage produced with parts of the pig's head and is the typical "risulta" salami. All the meats are boiled in salted water and chopped.

Salsiccia sarda aromatizzata al peperoncino dal peso di circa 400 grammi, con una bassa percentuale di grasso, viene aromatizzata al peperoncino conservando il gusto della gastronomia locale.

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Pork fillet is one of the leanest and most tender parts of the meat. It is seasoned with salt and the company's signature blend of spices which gives it an authentic, sweet and slightly peppery flavour.

Pork and wild boar sausage has a combination of meats that gives the product a unique and often tougher flavor than traditional sausages made only with pork.

The wild boar gives the sausage a slightly "gamey" taste, excellent for dishes with robust ingredients.

After cooking, cracklings and white lard are obtained from the lardons and throat trimmings. They are the "Gerdas" small delicious balls that are inserted among the ingredients to fill savory pies and focaccias

Typical slice of lard 3-4+ from adult pigs, salted and flavoured, packaged in vacuum-packed slices of approximately 500 grams.

Fresh sausage to cook in a traditional shape, size S.V. From 500g to 1000g, with a caliber of 24 to 26 millimeters and a low fat percentage, it faithfully reflects the ancient Campidanese recipe, preserving the typical taste of local gastronomy.