Rapari The Family has a long tradition shoulders. ventures in this endeavor in 1956 with a simple butcher enlivened by perseverance and determination of its founder, Mr. Guido and his wife Elisa. peseveranza The Son of Renato is no exception, backed by the courage of his wife, Laura, have transformed the small shop in a well-known laboratory craft.
This legacy does not stop and continues with the appearance of a new generation to the third, the daughter of Laura and Renato, Renata herself with infinite firmness tries to heal and to promote quality products.
Rapari The laboratory is still working for a healthy and safe trsformazione and uses only pork from Italy, then taking the seasoning, the old traditional techniques, attempting to marry creativity of the recipes memoria.In this family business continue to live with the three Generations hnno cotribuito to found, and to strengthen and always have new ideas porated avanti.Ogni component is able to contribute its espeienza, your intuition to distinguish it from reality through a product degrees of excellence.
Rapari The company would like to thank you for your attention, recalling that for any clarification are at your disposal.
Our products:
Bastardo: ( Ciauscolo made by joining a party liver three pai meat. apprezzail perfect pr those who do not taste too strong liver)
sweet morsels: (about 4 cm Salsiccine extremely thin esenza pepper)
Bombette Marsala ( Salamino of small size, about 300 grams, and slung sausages in synthetic casings, flavored with Marsala wine)
cacciatorini: (Salamino small-sized, ground with large print, sweet flavor)
cacciatorino: (Verdicchio, Rosso Piceno at)
cacciatorini (Liver)
Ciauscolo to Varnelli: (Excellent archigiano anise-based liqueur)
Ciauscolo Mushroom
Ciauscolo cream Artichoke
Ciauscolo to Apple ( size small)
Ciauscolo truffle sauce ( size small)
Ciauscolo wildflower honey and walnuts ( size small)
Ciauscolo classic ( size large, medium and small)
Ciauscolo Liver
Ciauscolo liver and acacia honey
Ciauscolo to Vincotte
Ciauscolo liver pine nuts, raisins and chocolate
Cojoni of Mule ( networkpath a long thin sausage lard center that runs from head to toe)
Cotechino
Finocchiona (c Salame on flowers fennel, ground fennel and almonds)
cured pork cheek (or Barbaglia Throat)
Divine Tears ( sausages flavored with superb wine Rosso Piceno and flavored with a thick black pepper grani.Hanno an interesting teardrop shape)
Rolled bacon seasoned
lard flavored (including bay leaves, thyme, garlic, juniper, rosemary)
balls with pink (Perfect for those who do not appreciate the taste too Intense pepper, but who loves to feel the taste in olfactory)
Lonza
cured ham c / o (Staginatura 14 months)
Ham s / o (Cured 14 months)
Salame to Barbra
Salame chilli
Salame pistachio
Salame Aquilino (Extremely thin, lightly smoked and characterized by flattened tipicaforma)
Salame del Nonno (Salame suitable children and the elderly perchèrealizzato pocosale and with a little pepper)
Fabriano salami
Salamella sweet
sausage with fennel flowers
Sausage alpeperoncino
sausage with mozzarella
liver sausage, pine nuts, raisins and chocolate chips
Fresh sausage
Sausage Lugana (Punta knife-flavored wine with excellent garlic and white.
Powered by: Vincenzo Gagliardini and Renata Rapari
Info: 0733 233820 (Macerata)
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