Wild Boars from Parco Gola della Rossa Ragu
Wild Boars from Parco Gola della Rossa Ragu
Wild Boars from Parco Gola della Rossa Ragu
Wild Boars from Parco Gola della Rossa Ragu

Wild Boars from Parco Gola della Rossa Ragu


A sauce made with wild boars from the Parco Regionale Gola della Rossa e Frasassi, hand-made and intensified by a mix of herbs and spices. The slow cooking at low temperature makes the meat soft and eliminates wild scents. No preliminary marinade is necessary, because of its high quality.

Type: Tomato sauce with meats
Made in: Marche (Italy)
Net weight: 180 gr


The wild boars from the Parco Naturale Regionale Gola della Rossa e di Frasassi are hunted with nontoxic lead-free bullets, thus avoiding metal contaminations in the meat used for this sauce. The technique used for hunting this wild boar, called “posta”, also avoids contaminations of adrenaline, a hormone that enhances wild scents. This recype only contains vegetables grown without pesticides and fungicidals, such as the famous flat onion from Pedaso (Presidio Slow Food) cultivated in the Farm rASOterra AgriCultura and the Cooperativa San Michele Arcangelo's tomato sauce based in Corridonia, famous for its nutritional characteristics and its social commitment. The extra-virgin oil is a blend of exclusively italian olives. The whole salt is produced in Trapani, through natural procedures, in a natural marine protected area managed by WWF.


B.M. di Biagiola Marco & C. s.a.s. Via degli Allori 355, Montegranaro (FM). DISOLOCIBO was born from the idea of ​​Chef Marco Biagiola to bring to the market products of great value made with raw materials produced respecting the rhythms of nature and with techniques and knowledge of the highest level. Simplifying life for those who have little time to cook and giving emotions, evocative scents and childhood memories, these are the intentions behind this project. Strong bond with the territory, maniacal selection of raw materials, tradition of recipes signed by Chef Marco Biagiola prepared with a totally artisanal process, absence of synthetic additives, these are the DISOLOCIBO founding values . For this reason the company selects exclusively breeders who make their livestock live in the open by feeding them with natural food, fish suppliers who adopt sustainable techniques, farmers who avoid chemical shortcuts, mills that only deal with Italian olives.

Ingredients: tomato puree, wild boar meat (35%), red flat onion from Pedaso SlowFood presidium, carrot, celery, Rosso Piceno wine, pork lard, unrefined salt, extra virgin olive oil from Italian olives, bay leaf, pepper, juniper, cloves, cinnamon. Manufactured in a facility that also processes cereals containing gluten, crustaceans, molluscs, eggs, fish, milk, nuts, sesame.

Nutritional values for 100 gr: Energy 354 kj, 93 kcal; Fat 4 g (of which saturated 1.2 g); Carbohydrates 3.6 g (of which sugars 2.4 g); proteins 7.9 g; Salt 1.7 g

This ragù can be served on crispy warm bread and with polenta. It is perfect as sauce for gnocchi o handmade pasta, such as tagliatelle and pappardelle. It can also be used as filling for an excellent game lasagna. The 180 g jar is perfect for 200 g of pasta.

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