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I salumi tradizionali
Products : 37 |
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I salami
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D'la Duja salami Kg. 2 |
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Typical product of the Novara region. This product has very antique origins and it derives from pork salamelle carefully dried and kept in the pork fat, as in the past. This type of preservation, in addition to keeping the product, also grants the salamella a unique and inimitable taste. Ideal as hors-d’oeuvre together with some pickles and as the main ingredient of the famous Paniscia (risotto with the d'la duja salami) typical of the Novara region.
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Kissed salami Kg. 1 |
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A very special salami deriving from a core of seasoned pork fillet, wrapped up into a special salami paste. It is called "kissed" since the wrapped fillet is similar to a woman’s kiss.
* Price is referring to Kg. |
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Salami as once Kg. 0.9/1 |
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Obtained from the pork leg and bacon, it has a seasoning period of about 90 days. For easing the elimination of the salami skin, wrap it up into a white cloth wet with water (mineral non carbonated water) and dry white wine for at least 2 hours.
* Price is referring to Kg. |
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I salumi spagnoli
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"Iberico de Bellota V Ghiande" ham with bone Kg. 7/8 |
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Also known as Jamon de "Pata Negra", this is the main gastronomic specialty derived from the "Iberian cerdo", a pork of an aboriginal pure breed which exclusively lives in Spain and is bred in complete freedom in the Mediterranean south western forests, rich in oaks, whose fruit, the "bellota" – acorn – is the main food for this animal. We cannot compare it with other hams due to its stylised shape, his fragrant and delicate meat, finely veined with fat, its unique aromas...
* Price is referring to Kg. |
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Lardo of Pata Negra Kg. 2/3 |
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This is a lardo derived from the famous Spanish "pata negra" pork breed indicating the valuable breed from which the famous Pata Negra ham derives. Afterwards, lardo is processed with herbs.
* Price is referring to Kg. |
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Il lardo
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Arnad lardo Kg. 2/3 |
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Typical of the Valle d'Aosta, it is artisanally produced in containers made of chestnut wood. It is appreciated for its scent rich in extremely pleasant aromas and for its taste recalling the herbs used in the pickle mixture.
* Price is referring to Kg. |
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Lardo in marble basins of Colonnata Kg. 2/3 |
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Artisanally produced, as in the antique Colonnata recipe, it is seasoned in marble basins, from pezzate of pork gibs selected for their thickness. Coarse salt, mountain herbs and a long salting time permeate the lardo with flavour. This is an appreciated gastronomic specialty.
* Price is referring to Kg. |
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Lardo of Cinta Senese Kg. 2/3 |
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Artisanally produced, from pezzate of pork gibs of the famous "cinta senese" breed, selected for their thickness. Coarse salt, mountain herbs and a long salting time permeate the lardo with flavour. This is an appreciated gastronomic specialty.
* Price is referring to Kg. |
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Lardo with aromatic herbs Kg. 2 |
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It is artisanally produced, as in the antique Colonnata recipe, from pezzate of pork gibs selected for their thickness. Coarse salt, mountain herbs and a long salting time permeate the lardo with flavour. This is an appreciated gastronomic specialty.
* Price is referring to Kg. |
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Sasaka Kg. 0.25/0.35 |
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This is a seasoned pork lardo, grinded or crushed up to almost creating a cream which can be spread on bread, skilfully enriched with smoked goose breast for exalting its taste. It is served as a hors-d’oeuvre, and more precisely as a "Welcome toast", while waiting for ordering.
* Price is referring to Kg. |
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Il maiale
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Chilli pepper bacon Kg. 1,5/2,5 |
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Rolled bacon, flavoured with spicy chilli pepper. Suitable as a tasty hors-d’oeuvre and for appetizing aperitifs.
* Price is referring to Kg. |
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Cooked pork streaky bacon Kg. 1.2/1.9 |
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It is skilfully cooked and smoked for creating a charcuterie product excellent for its sweetness. We suggest you to offer it as a hors-d’oeuvre.
* Price is referring to Kg. |
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Coppa to wine (Bonarda) Kg. 2/2.2 |
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The "Coppa" is worked near Parma giving it a minimal seasoned of 100 days, subsequently is put under wine bonarda resulting a "coppa" from the dark color with the parfumes of the wine.
* Price is referring to Kg. |
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Culatello Montagna Kg. 5/6 |
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It is produced using the same part of the leg from which the culatello is taken. It is different from the latter for its processing, treatment and appearance. Seasoning of 13/15 months. In the front part of the montagna, a small bone called "small leg" is left (as in ham), which, when cutting the culatello into slices, must be removed with a pointed and well sharpened knife. We suggest you to store the Montagna culatello in the fridge, wrapped into a cloth.
* Price is referring to Kg. |
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Fiocco of Culatello Kg. 2/2.5 |
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This is the part before the culatello (fiocco) from which the pigskin is not removed, thus making it even sweeter.
* Price is referring to Kg. |
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Prices include duties
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time tot/view 0,11 / 0,05 sec. |
