I salumi tradizionali

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"Fior di Crudo" ham without bone Kg. 6.5/7.5
Product near Langhirano, characterized from "a sweet" taste and a good seasoned. Ideal like appetizer accompanied to contours.
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8,60 €
"Fior di Crudo" ham without bone Kg. 6.5/7.5
Product near Langhirano, characterized from "a sweet" taste and a good seasoned. Ideal like appetizer accompanied to contours.
> 3 items

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14,60 €
"Iberico de Bellota V Ghiande" ham with bone Kg. 7/8
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...
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52,00 €
"Iberico de Bellota V Ghiande" ham with bone Kg. 7/8
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...
> 2 items

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17,00 €
Arnad lardo Kg. 2/3
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.
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13,70 €
Cooked pork streaky bacon Kg. 1.2/1.9
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.
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12,66 €
Coppa Parma 100 gg. Kg. 1.8/2
The "Coppa" is worked near Parma giving it a minimal seasoned of 100 days.
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11,90 €
Coppa Parma 100 gg. Kg. 1.8/2
The "Coppa" is worked near Parma giving it a minimal seasoned of 100 days.
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9,90 €
Coppa to wine (Bonarda) Kg. 2/2.2
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.
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19,90 €
Crespone nostrano Pasta Grossa kg. 1
Denominazione: SALAME MILANO Territorio: Regione Lombardia Descrizione sintetica del prodotto: Salame misto di carne suina e bovina e grasso suino in proporzioni uguali, ma anche di sola carne e grasso suino. Ingredienti: Carne e grasso suino, a voIle misto a carne bovina, sale, pepe spaccato, ascorbato, nitrati e a piacere un infuso filtrato di aglio
> 3 items

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8,95 €
Crespone Pasta Fine Milano kg. 1
Denominazione: SALAME MILANO Territorio: Regione Lombardia Descrizione sintetica del prodotto: Salame misto di carne suina e bovina e grasso suino in proporzioni uguali, ma anche di sola carne e grasso suino. Ingredienti: Carne e grasso suino, a voIle misto a carne bovina, sale, pepe spaccato, ascorbato, nitrati e a piacere un infuso filtrato di aglio
> 3 items

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8,95 €
Culatello Cotto nel Miele Kg. 4.5/5
Careful selection of wild boar thighs, aromatized, worked with great shrewdness, through a secular tradition, and seasoned at natural one in order to obtain a product with intense scent and determined taste.
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16,00 €
Culatello Cotto nel Miele Kg. 4.5/5
Careful selection of wild boar thighs, aromatized, worked with great shrewdness, through a secular tradition, and seasoned at natural one in order to obtain a product with intense scent and determined taste.
> 4 items

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16,00 €
Dolce e Forte Gr.6500

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14,00 €
Finocchiona Toscana kg.3

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10,47 €
Fiocco of Culatello Kg. 2/2.5
This is the part before the culatello (fiocco) from which the pigskin is not removed, thus making it even sweeter.
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18,90 €
Ham Black forest Kg. 2.2/3
The ham black forest is obtained from best thighs of pork, cropped to art rule, salte and aromatized in the respect of traditional prescriptions. The salmistratura must happen to dry. Adapted bound together to wines and beer.
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9,80 €
Lardo in marble basins of Colonnata Kg. 2/3
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.
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11,70 €
Lardo of Cinta Senese Kg. 2/3
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.
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14,80 €
Lardo of Pata Negra Kg. 2/3
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.
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16,35 €
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