The pig is in pulling the food of men for several millennia. Particularly dear to the ancient farmer of this animal did not throw anything: skin, feet, ears and blood. The Italian tradition uses most of the pig production in the production of sausages.
Pork provides significant amounts of protein - from 18 to 20 grams per hundred grams of protein - even though the content varies depending on the species, age and party.
It also contains good amounts of minerals, iron, vitamin B, vitamin A and D, all substances useful for the daily needs of our body.
The pig are many different types of cuts that obviously have different nutritional and organoleptic characteristics. Carré, Lonza, Capocollo, leg, shoulder, cheek bacon, lard: these are just some of the delicious treats high quality you can taste the meat CO.BE.CA.