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Le specialità
Products : 16 |
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I salumi di cavallo
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Colt "bresaola" Kg. 0.8/1.4 |
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seasoned meat of colt much soft and sweet. Optimal like appetizer cut to thin slices, or flavored with oil, rocket, lemon and grain and with the addition of mushrooms cut finely.
* Price is referring to Kg. |
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equine cooked jam with pepper Kg. 3.5/4 |
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cooked ham made with meat of horse wise worked seasoned with one pepper layer in superficial. All this gives life to a sweet product but with a winning taste. Ideal like appetizer accompanied from the sweet onions of tropea or filled with cured slices of scamorza
* Price is referring to Kg. |
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Sfilacci di Carne Equina lav. a macchina Kg. 0.1 |
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Leanest cuts and selected of colt, lean, tender. With a long treatment, laborious and sage this paraded meat is produced that can be served like optimal appetizer, gravy in order to flavor perforated pastes, or like delicious second.
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Small donkey "bresaola" Kg. 0.6/2 |
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seasoned meat of small donkey much soft and sweet. Optimal like appetizer cut to thin slices, or flavored with oil, rocket, lemon and grain and with the addition of mushrooms cut finely.
* Price is referring to Kg. |
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I salumi d'oca
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Extra Fresh Fat liver goose Kg. 0.5/0.8 |
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| The way simpler in order to savour the fat liver is to cut it to slices of the thickness of average centimeter, to salt and spice them, to veal them in the butter in a saucepan and then to brown to alive fire for a minute. |
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Goose boiloed salame Kg. 0.5/0.6 |
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The goose meat is lend very well to the seasoning and the cooking. It is a red, poor water meat that, if salata and cooked gives life to products from the unique tasties. The goose salame is a paste of chosen meats (mixed of goose and pig) and aromas vegetables. Full and delicate taste.
* Price is referring to Kg. |
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goose chest foie gras filling Kg. 0.4 |
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Most delicate goose chest filling of fresh foie gras, to serve cut to slices of the thickness of approximately average centimeter, decorating the plate with vegetables. Exceptional entrée and large second.
* Price is referring to Kg. |
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goose cured chest Kg. 0.7/0.8 |
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Exquisite, soft and nourishing meat. Delicately dried and smoked boned chest. Palatable. To taste the central part lean, of intense red color, with the fat external part, of color white, in order to appreciate completely the taste. The fat really is the skin of the chest that in seasoning is transformed in a delicate fat that confers taste to the product.
* Price is referring to Kg. |
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Goose salame Kg. 0.35/0.45 |
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The goose meat is lend very well to the seasoning and the conservation. It is a red, poor water meat that, if salty and hung in a suitable place, it is seasoned perfectly. The goose salame is a paste of chosen meats (mixed of goose and pig) and aromas vegetables. Full and delicate taste. The friulano goose salame is a salame fine-grained and sacked in a natural bowel, that is seasoned raw for approximately 30-60 days and consumed like the others salami: like appetizer, mannered or in sandw...
* Price is referring to Kg. |
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pure goose cooked ham Kg. 3.5/4 |
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Goose ham is ideal for light and tasty appetizers. Served like second in alternative to the soltite meats, it is accompanied with vegetables to the grill of winter through determined and tasty flavours. In the warmer season, accompanied to fresh vegetables it is a light and tasty alternative.
* Price is referring to Kg. |
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Seasoned goose chest an year in Oil Kg. 0.25/0.4 |
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Exquisite, soft and nourishing meat.Delicately dried and smoked boned chest. To taste the central lean part, of intense red color, with the fat external part, of color white, in order to appreciate until in bottom the taste. The fat in truth is the skin of the chest that in seasoning is transformed in a delicate fat that confers taste to the product. The product is worked like "baffa" and put in oil for a year, this working gives life to an exquisite product and with intense and particula...
* Price is referring to Kg. |
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Smoked goose little ham Kg. 0.35/0.45 |
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It has the characteristic shape of a raw ham but it is much smaller. Also the working method is similar to that one of the raw ham but with much short times.Therefore a product from the unique and speziati tasties is born.
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Il manzo
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American Salmoned Beef Kg. 1.8/2.2 |
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Controfiletto of beef of Nebrasca (America) wise worked, seasoned and cured as the salmoni (from which drift its name). Ideal like served appetizer with a cream of artichokes and pine-sceds.
* Price is referring to Kg. |
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Carpaccio di Angus Beef Marinato Kg. 2/2.5 |
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Improperly said "carpaccio", it is in truth a soused meat that had a transformation in salume. The taste is different from that one of the raw meat, because it is pleasantly enriched from the scents of the 21 spices in which happens the sousing, between which dominates the scents of the coriander, of the laurel, the macis and the cinnamon in cane. The meat of Angus, coming from the herds raised in the Pampas Argentine, is left in sousing for beyond three weeks. The soused carpaccio is op...
* Price is referring to Kg. |
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Le carni speciali
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Turkey chest to the honey Kg. 2.5/4 |
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Chest of cooked turkey to firewood in the honey and legacy by hand. Cut by hand it is optimal as accompanyment with tonnata sauce or purè of potatoes or with a sweet cream of figs.
* Price is referring to Kg. |
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Prices include duties
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time tot/view 0,09 / 0,03 sec. |
