List of products by brand Leoni Randolfo

Located at Ariccia in the heart of the Castelli Romani, since 1940 the Company Leoni Randolfo, following the ancient tradition produces the authentic Porchetta of Ariccia. It is precisely the Porchetta of Ariccia, dating back to ancient Roman times, that has applied for and obtained the coveted IGP recognition.

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In addition to the renowned Porchetta of Ariccia IGP and the Tronchetto di Porchetta IGP , Leoni Randolfo 's vast assortment boasts an excellent production of typical Latium cold cuts and sausages such as Coppa di Testa, Coppiette di Suino and various types of Sausages. Each of these specialties is distributed by the Company Leoni Randolfo throughout the entire country and throughout the European Union, from the small store to the large shopping mall.

In the history of our company, protection of tradition, genuineness of raw materials and respect for the environment are fundamental rules for offering quality products with a unique taste.

Showing 1-14 of 14 item(s)

production and sale of Pig Couplings c.a. 500

Available

Typical Cold Cuts

Pork's Coppiette 500 g

Ref. 03007

(6)

"Coppiette" represent a historical product of Latium that has a centuries-old tradition, both as a typical meal served in taverns and as a workers' lunch because of the speed of consumption. In Roman taverns, coppiette were particularly useful (to innkeepers) to increase the thirst of diners and consequently the consumption of wine. They were sold, as the...

production and sale Sausage Stag. Bocconcino

Available

Typical Cold Cuts

Sausage Stag. Bocconcino c.a. 1.5 kg

Ref. 05003

(4)

The cured sausages produced by Leoni Randolfo are prepared by our Master Sausage Makers in the traditional way. The choice of the best raw materials, the expert spicing, the exclusive use of natural casing and finally the seasoning in special cells, are the elements that combined determine that typical taste pleasing to all palates.

production and sale Sausage Stag. Spicy

Available

Typical Cold Cuts

Sausage Stag. Spicy c.a. 1.5 kg

Ref. 05002

(1)

Ingredients: Pork, spicy chili pepper pulp preserves, salt, MILK SCREAMED POWDER, dextrose, fructose, black pepper, chili pepper, garlic, spices and flavorings. Flavor enhancer: E621. Antioxidants: E 300, E 301. Preservatives: E 252, E202, E211. Acidifier: E330.

production and sale Sausage Stag. Rustic c.a.

Available

Typical Cold Cuts

Sausage Stag. Rustica c.a. 1.5 kg

Ref. 05001

(4)

The cured sausages produced by Leoni Randolfo are prepared by our Master Sausage Makers in the traditional way. The choice of the best raw materials, the expert spicing, the exclusive use of natural casing and finally the seasoning in special cells, are the elements that combined determine that typical taste pleasing to all palates.

Chili Pepper Guanciale c.a. 1.3 kg

Available

Typical Cold Cuts

Guanciale al Peperoncino c.a. 1.5 kg

Ref. 05005

(10)

The history of "Guanciale" is as old as that of the pig, the animal of which nothing was ever thrown away. guanciale, one of the most important cured meats in Latium's gastronomic culture, today boasts considerable national and international resonance, thanks to its importance in some of the most important traditional recipes.

Guanciale al Pepe c.a. 1,3 kg

Available

Typical Cold Cuts

Guanciale al Pepe c.a. 1.5 kg

Ref. 05004

(79)

The history of "Guanciale" is as old as that of the pig, the animal of which nothing was ever thrown away. guanciale, one of the most important cured meats in Latium's gastronomic culture, today boasts considerable national and international resonance, thanks to its importance in some of the most important traditional recipes.

Salame Corallina c.a. 400g

Out-of-Stock

Typical Cold Cuts

Salami Corallina c.a. 1.5 Kg

Ref. 05012

(4)

A typical salami from the Agro Romano area, medium-fine minced, stuffed in natural gut, tied by hand and put to mature for about 30 days. This gastronomic specialty has an intense flavor but at the same time contains sweetish notes that make it unique and unmistakable.

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production and sale of Pig Couplings c.a. 1 kg

Available

Typical Cold Cuts

Pork's Coppiette 1 kg

Ref. 03001

(40)

"Coppiette" represent a historical product of Latium that has a centuries-old tradition, both as a typical meal served in taverns and as a workers' lunch because of the speed of consumption. In Roman taverns, coppiette were particularly useful (to innkeepers) to increase the thirst of diners and consequently the consumption of wine. They were sold, as the...

production and sale Tronchetto of Porchetta IGP

Available

Typical Cold Cuts

Porchetta of Ariccia IGP slice 3 kg

Ref. 01006

(49)

Porchetta from Ariccia is distinguished by a number of special features: the unique crispness of the crust, the art of seasoning, the baking and, of course, the pink and tender meat. Ingredients Middle parts of the pig comprising the loin and belly portions; The percentage of muscle mass is between 50 and 70 percent, that of fat between 20 and 30...

Mix03 package

Pack

Mix Packs

Mix03 package

Ref. 01055

(5)

production and sale Tronchetto of Porchetta IGP

Available

Typical Cold Cuts

Porchetta of Ariccia IGP slice 4 kg

Ref. 02002

(54)

Porchetta from Ariccia is distinguished by a number of special features: the unique crispness of the crust, the art of seasoning, the baking and, of course, the pink and tender meat. Ingredients Middle parts of the pig comprising the loin and belly portions; The percentage of muscle mass is between 50 and 70 percent, that of fat between 20 and 30...

Mix01 package

Pack

Mix Packs

Mix01 package

Ref. 01053

(13)

Mix02 package

Pack

Mix Packs

Mix02 package

Ref. 01054

(4)

production and sale Tronchetto of Porchetta IGP

Available

Typical Cold Cuts

Porchetta of Ariccia IGP slice 8.5 kg

Ref. 02001

(17)

Porchetta from Ariccia is distinguished by a number of special features: the unique crispness of the crust, the art of seasoning, the baking and, of course, the pink and tender meat. Ingredients Middle parts of the pig comprising the loin and belly portions; The percentage of muscle mass is between 50 and 70 percent, that of fat between 20 and 30...

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