Our Products
Bonicar: Excellence in Italian meat selection
Bonicar, based in Viterbo, is committed to offering only theand best Italian meat and a wide range of high quality products. The activity includes the handicraft production of cold cuts, hams and sausageswith its own meat cutting and processing laboratory. Bonicar specialises in wholesale supply, food distribution and catering, making it a reliable partner for butchers' shops, delicatessens and operators.
- Reliability is based on first-rate ingredients, guaranteeing a delicious culinary experience.
Bonicar: Excellence in Italian meat selection
Bonicar, based in Viterbo, is committed to offering only theand best Italian meat and a wide range of high quality products. The activity includes the handicraft production of cold cuts, hams and sausageswith its own meat cutting and processing laboratory. Bonicar specialises in wholesale supply, food distribution and catering, making it a reliable partner for butchers' shops, delicatessens and operators.
- Reliability is based on first-rate ingredients, guaranteeing a delicious culinary experience.
The quality and authenticity of Tuscia pork
- Fresh pork
- Tight bacon
- Matured capocolli
- Seasoned loin
- White sausage
- Black sausage
- Susianella
- Seasoned pillows
- Rolled bellies
- Roast log
- Head cup
- Salted guts
Porchetta
Ingredients:
Pork, salt, pepper, natural flavourings and spices.
Descriptions:
The boneless trunk is used for this product; it is seasoned with salt pepper and wild fennel; then rolled up, tied up and cooked.
In the last stage it is removed from the refrigerator and placed in a vacuum.
Head cup
Ingredients:
Pork, salt, pepper, sucrose, dextrose, E300 E301 E250.
Description:
The heads, lean meat and pork rind are used for this product, which after being boiled are minced, seasoned and bagged before being stored in cold storage and finally vacuum-packed.
Seasoned sausage
Ingredients:
Pork, salt, sucrose, dextrose, pepper, spices and natural flavouring, E300 E301 E252.
Description:
Selected ham and bacon meat is used for this product.
After storage in a seasoning cell for 15 days, it is vacuum-packed.
