PRODUCT DESCRIPTION	PHOTO	SHELF LIFE	PACKAGING
		REQUIRED TEMPERATURE
			NET WEIGHT/UNIT
			PIECES PER CARTON
RAW HAM		90 DAYS
		REQUIRED TEMPERATURE	VACUUM PACKED
		0/+4°	FROM 40 TO 200 GRAMS
			FROM 20 TO 200
COOKED HAM		60 DAYS
		REQUIRED TEMPERATURE	VACUUM PACKED
		0/+4°	FROM 40 TO 200 GRAMS
			FROM 20 TO 200
SLICED ITALIAN BACON		90 DAYS
		REQUIRED TEMPERATURE	VACUUM PACKED
		0/+4°	FROM 40 TO 200 GRAMS
			FROM 20 TO 200
		60 DAYS
MORTADELLA
		REQUIRED TEMPERATURE	VACUUM PACKED
		0/+4°	FROM 40 TO 200 GRAMS
			FROM 20 TO 200
SPECK		90 DAYS	VACUUM PACKED
			FROM 40 TO 200 GRAMS
		REQUIRED TEMPERATURE
		0/+4°	FROM 20 TO 200
SALAME "NAPOLI"		90 DAYS	VACUUM PACKED
			FROM 40 TO 200 GRAMS
		REQUIRED TEMPERATURE
		0/+4°	FROM 20 TO 200
SALAME "MILANO"		90 DAYS	VACUUM PACKED
			FROM 40 TO 200 GRAMS
		REQUIRED TEMPERATURE
		0/+4°	FROM 20 TO 200
		90 DAYS	VACUUM PACKED
SALAME "HUNGARIAN"			FROM 40 TO 200 GRAMS
		REQUIRED TEMPERATURE
		0/+4°	FROM 20 TO 200
COPPA AND CAPOCOLLO		90 DAYS	VACUUM PACKED
			FROM 40 TO 200 GRAMS
		REQUIRED TEMPERATURE
		0/+4°	FROM 20 TO 200
TURKEY THIGH		60 DAYS
		REQUIRED TEMPERATURE	VACUUM PACKED
		0/+4°	FROM 40 TO 200 GRAMS
			FROM 20 TO 200
BRESAOLA		90 DAYS	VACUUM PACKED
			FROM 40 TO 200 GRAMS
		REQUIRED TEMPERATURE
		0/+4°	FROM 20 TO 200
SLICED SPICY SALAME		90 DAYS	VACUUM PACKED
			FROM 40 TO 200 GRAMS
		REQUIRED TEMPERATURE
		0/+4°	FROM 20 TO 200
ROMAN "PORCHETTA"		60 DAYS
		REQUIRED TEMPERATURE	VACUUM PACKED
		0/+4°	FROM 40 TO 200 GRAMS
			FROM 20 TO 200
STRETCHED CHEESE		90 DAYS	VACUUM PACKED
			FROM 40 TO 200 GRAMS
		REQUIRED TEMPERATURE
		0/+4°	FROM 20 TO 200
EMMENTHAL SLICED CHEESE		90 DAYS	VACUUM PACKED
			FROM 40 TO 200 GRAMS
		REQUIRED TEMPERATURE
		0/+4°	FROM 20 TO 200
ASIAGO SLICED CHEESE
		90 DAYS	VACUUM PACKED
			FROM 40 TO 200 GRAMS
		REQUIRED TEMPERATURE
		0/+4°	FROM 20 TO 200
MILD AND SPICY PROVOLONE
		90 DAYS	VACUUM PACKED
			FROM 40 TO 200 GRAMS
		REQUIRED TEMPERATURE
		0/+4°	FROM 20 TO 200
		60 DAYS
EDAMER DUTCH CHEESE
		REQUIRED TEMPERATURE	VACUUM PACKED
		0/+4°	FROM 40 TO 200 GRAMS
			FROM 20 TO 200
SMOKED SCAMORZA		90 DAYS	VACUUM PACKED
			FROM 40 TO 200 GRAMS
		REQUIRED TEMPERATURE
		0/+4°	FROM 20 TO 200
		180 DAYS	VACUUM PACKED
FULL RAW HAM
		REQUIRED TEMPERATURE	FROM 6 TO 7,5 KGS.
		0/+4°
MIXED CUBES
		60/90 DAYS	VACUUM PACKED
		REQUIRED TEMPERATURE
		0/+4°