Cured Meat
Organic Hazelnut and Cocoa Spread 100gr jar
FRESH RICOTTA COW MILK 300 gr (4 pcs per case) – 900 gr
FRESH RICOTTA GOAT MILK 100 gr (9 pcs per case) – 900 gr
FRESH RICOTTA COW MILK 100 gr (9 pcs per case) – 900 gr
SPREADABLE CHEESE GORGONZOLA DOP 100 GR – 9 pcs x case – 900 gr box
SPREADABLE CHEESE PARMIGIANO 100 GR – 9 pcs x case – 900 gr box
SPREADABLE CHEESE TRUFFLE 100 GR – 9 pcs x case – 900 gr box
SPREADABLE CHEESE PECORINO 100 GR (9 pcs per case) – 900 gr
EL GRAN CARDENAL IBERICO BLENDED AGED 250 gr. wedge
EL GRAN CARDENAL SHEEP’S MILK WITH ROSEMARY 250 gr. wedge
EL GRAN CARDENAL SHEEP’S MILK WITH EXTRA VIRGIN OLIVE 250 gr. wedge
EL GRAN CARDENAL SHEEP’S MILK WITH TRUFFLE 250 gr. wedge
-
Flavoured Cheese
Smoked Buffalo Burrata DOP (R) – 125g
$172.91 This product has multiple variants. The options may be chosen on the product pageSmoked buffalo burrata is a tasty alternative to the usual classic burrata: a fresh and stretched-curd cheese, very similar to mozzarella but with a very soft and creamy center.
The sweet taste of stracciatella (handmade torn pieces of mozzarella mixed with cream) has a perfect match with the delicate aroma and pleasant flavour of the natural smoking process.
The product undergoes natural smoking only on the outside so you can enjoy the fresh creamy center and smoky external rind.
Smoked burrata can be enjoyed on its own or as part of any recipes including pizza toppings or can be part of any gourmet panini.
This is a pre-order cheese and waiting period to receive it is approximately 2 weeks.
-
Flavoured Cheese
Smoked Burratina [no head] (R) – MA12 – 125g
$96.06 This product has multiple variants. The options may be chosen on the product pageSmoked burrata is a tasty alternative to the classic burrata Pugliese: a fresh and stretched-curd cheese, very similar to mozzarella but with a very soft and creamy heart.
Maldera smoked burrata has a more intense flavour compared to the traditional burrata. The natural smoking process gives it a typical smoke flavour, in contrast with its creamy heart, but perfect to be tasted as it is or included in other recipes.
One of the best ways to taste smoked burrata is to warm it up on a piece of traditional bread, paired with tomatoes, which create a perfectly balanced and unforgettable meal, thanks to their exceptional freshness.
This is a pre-order cheese and waiting period to receive it is approximately 2 weeks.
-
Flavoured Cheese
Smoked Burratina [no head] (R) – MA13 – 125g
$209.58 This product has multiple variants. The options may be chosen on the product pageSmoked burrata is a tasty alternative to the classic burrata Pugliese: a fresh and stretched-curd cheese, very similar to mozzarella but with a very soft and creamy heart.
Maldera smoked burrata has a more intense flavour compared to the traditional burrata. The natural smoking process gives it a typical smoke flavour, in contrast with its creamy heart, but perfect to be tasted as it is or included in other recipes.
One of the best ways to taste smoked burrata is to warm it up on a piece of traditional bread, paired with tomatoes, which create a perfectly balanced and unforgettable meal, thanks to their exceptional freshness.
This is a pre-order cheese and waiting period to receive it is approximately 2 weeks.
-
Italian Charcuterie
Smoked Cured Speck – 100 gr
$18.50 – $115.64 This product has multiple variants. The options may be chosen on the product page$4.63
A distinctly flavored, smoked, cured ham that represents well the character of Alto Adige’s cuisine and history.
Speck is much lighter in flavor than the heavily smoked hams found north of the Alps, due to its dry curing and characteristic aging processes.
Smoked using natural beech wood for a minumum of 5-6 months
Authentic Italian product from Alto Adige, ItalyNo GMOs -
Nougat
Soft Nougat Bar 100 gr Almond
$8.40Only 100% natural and high-quality ingredients: selected honey, crunchy freshly toasted almonds, pistachios and hazelnuts, caramelized sugar and egg whites.
This soft nougat mixture is enriched with a balanced mix of toasted whole nuts (almonds or hazelnuts or pistachios), and other natural ingredients, giving these special nougat bars a taste you will remember. The nougat mixture is made according to the original recipe from 1925: cooked in the nougat maker, poured while hot and cut manually; it is then hand-spatulated to preserve its softness. The dough is enriched with a soft cream made by master pastry chefs.
Available in 3 flavours: hazelnut, pistachio, and almond.
-
Nougat
Soft Nougat Bar 100 gr Hazelnut
$8.40Only 100% natural and high-quality ingredients: selected honey, crunchy freshly toasted almonds, pistachios and hazelnuts, caramelized sugar and egg whites.
This soft nougat mixture is enriched with a balanced mix of toasted whole nuts (almonds or hazelnuts or pistachios), and other natural ingredients, giving these special nougat bars a taste you will remember. The nougat mixture is made according to the original recipe from 1925: cooked in the nougat maker, poured while hot and cut manually; it is then hand-spatulated to preserve its softness. The dough is enriched with a soft cream made by master pastry chefs.
Available in 3 flavours: hazelnut, pistachio, and almond
-
Nougat
Soft Nougat Bar 100 gr Pistachio
$8.40Only 100% natural and high-quality ingredients: selected honey, crunchy freshly toasted almonds, pistachios and hazelnuts, caramelized sugar and egg whites.
This soft nougat mixture is enriched with a balanced mix of toasted whole nuts (almonds or hazelnuts or pistachios), and other natural ingredients, giving these special nougat bars a taste you will remember. The nougat mixture is made according to the original recipe from 1925: cooked in the nougat maker, poured while hot and cut manually; it is then hand-spatulated to preserve its softness. The dough is enriched with a soft cream made by master pastry chefs.
Available in 3 flavours: hazelnut, pistachio, and almond.
-
Semi Hard Cheese
Sola di latte di bufala – Casatica Cheese – 2kg
$38.83 – $194.14 This product has multiple variants. The options may be chosen on the product page$9.71 – 100 gr
Sola di latte di bufala cheese is produced in Lombardia.
Its production is simple. Calf rennet is added in raw pasteurized buffalo to create the “cagliata”. This paste is then broken and under serum, acidifies to the point of spinning, after which it is placed in tubs with boiling water for the spinning process. The forms are then salted and left to ripe for 20 days.
It has a delicate and sweet taste, and it is usually paired with white wines, light and dark beer, red tomato jam and “Ciabatta” bread.
This is a pre-order cheese and waiting period to receive it is approximately 2 weeks.
-
Salami
Spicy Spianata Salami – 100 gr
$19.14 – $143.55 This product has multiple variants. The options may be chosen on the product page$4.79
The flavour is hot. Spicy at the beninning but as the tasting continues the spiciness factor increases. Made using only pure pork ingredients.
Mince: large
Authentic Italian product
No GMOs -
Cheese
SPREADABLE CHEESE GORGONZOLA DOP 100 GR – 9 pcs x case – 900 gr box
$58.59$6.51 per 100 gr piece
A creamy encounter of freshness and goodness.
This is a spreadable cheese with Gorgonzola DOP flavour.
Tomasoni’s spreadable cheeses are the ideal choice to enrich any course. Fresh and creamy, Tomasoni’s spreadable cheeses melt in the mouth, for an extraordinary taste experience. Their soft, light texture and genuine ingredients envelop and titillate the palate. -
Cheese
SPREADABLE CHEESE PARMIGIANO 100 GR – 9 pcs x case – 900 gr box
$64.17$7.13 per 100 gr piece
A creamy encounter of freshness and goodness.
This is a spreadable cheese with Parmesan flavour.
Tomasoni’s spreadable cheeses are the ideal choice to enrich any course. Fresh and creamy, Tomasoni’s spreadable cheeses melt in the mouth, for an extraordinary taste experience. Their soft, light texture and genuine ingredients envelop and titillate the palate.
-
Cheese
SPREADABLE CHEESE PECORINO 100 GR (9 pcs per case) – 900 gr
$69.47$7.72 per 100 gr piece
A creamy encounter of freshness and goodness.
This is a spreadable cheese with Pecorino cheese flavour.
Tomasoni’s spreadable cheeses are the ideal choice to enrich any course. Fresh and creamy, Tomasoni’s spreadable cheeses melt in the mouth, for an extraordinary taste experience. Their soft, light texture and genuine ingredients envelop and titillate the palate.
![Smoked Burratina [no head] (R) – MA12](https://www.tasteforluxury.ca/wp-content/uploads/2024/07/MA12MA13_Smoked-Burratina-png.avif)
-
Salami
Ambrogino Cacciatore IGP Salami – 250 gr piece
$15.93 This product has multiple variants. The options may be chosen on the product pageResult of rigorous selection of Italian pork meats, this salami’s typical, delicate aroma has a sweet flavour and an intense ruby colour. The production area of the Cacciatore DOP is within the entire territory of the Friuli, Veneto, Lombardy, Piedmont, Romagna, Umbria, Tuscany, Marche, Abruzzo, Lazio, and Molise. The pigs used for production must be born, raised, and slaughtered in the above-mentioned regions. The characteristic that most distinguishes the salami is its size, smaller in respect to other salami, making it practical and simple to eat.
Grinding: Fine
Casing: Organic/Pork
Diameter: 50 mm
Aging: 3 weeks
SERVING
Can be served as a starter, alongside other charcuterie products, cheeses and products preserved in oil. It can also be used in luxury salads: sliced in strips or diced, with apple, tomato, and olives, dressed with balsamic vinegar.
-
Italian Charcuterie
Coppa – Capicola – 100 gr
$22.27 – $111.33 This product has multiple variants. The options may be chosen on the product page$5.57
Coppa is a traditional Italian pork cold cut (salume) made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole muscle salume, dry cured, and typically sliced very thin.
In its production, coppa is first lightly seasoned often with red and sometimes white wine, garlic, and a variety of herbs and spices that differs depending on region. The meat is then salted, stuffed into a natural casing, and hung for up to six months to cure.
It is esteemed for its delicate flavor and tender, fatty texture. It is usually sliced thin for use in antipasti or sandwiches such as muffulettas, Italian grinders and subs, and panini, as well as some traditional Italian pizza.
Casing: natural
Average weight: approx. 2 Kg
Minimum aging: 90 days
Although the name of this product may be misleading, this is the traditional Italian pork cold cut. Mild flavour. It should always be cut thinly. Its made from the dry-cured muscle running from the neck to the rib or the pork shoulder.
Also known as capocollo, literally translated as “head neck”
Gluten free
100% Italian pork
-
Italian Charcuterie
Culatello di Zibello DOP – 100 gr
$695.42 This product has multiple variants. The options may be chosen on the product page$17.39
Whole piece: approximately 4.2 kg – 4.5 kgCulatello is the most prestigious of all Italian cured meats, the most difficult to produce and certainly the most delicious. Considered the biggest muscular part of the pig’s leg, always offered without the bone.Salted by hand and protected with casing to better preserve and protect.
The shape is spherical and slightly elongated, produced with meat from Italian domestic swine.
Gluten Free -
Salami
Fennel Salami – 2kg
$169.71 This product has multiple variants. The options may be chosen on the product page$4.47
This Salami is a fennel-seasoned salami made in Tuscany. The particularity of this product is its processing: minced pork meat, flavoured with fennel seeds and bathed in red wine.
Fennel salami is stuffed in natural casings and subjected to intensive drying which is the period during which there is the most marked dehydration.
We recommend you taste it sliced on its own or together with cheese and wine.
-
Italian Charcuterie
Flat Pancetta Smoked 1.3 kg piece
$108.99 This product has multiple variants. The options may be chosen on the product page$6.81/100 gr
Pancetta indicates an Italian delicatessen obtained by the processing of the pig’s anatomical region of the ventral. Unlike pancetta in the North America, pancetta in Italy is typically consumed raw, and is presented in a rolled format, intended to be consumed by thinly slicing it and then serving it.
This is a typical flat pancetta used in Italy for cooking purposed. Double smoked.
-
Italian Charcuterie
Gualerzi Culatta Pre-Packaged 80 gr
$12.09 This product has multiple variants. The options may be chosen on the product pageCulatta is made from a central, most tender part of the boneless thigh. It’s the same cut as is used for the highly prized culatello prosciutto except that for culatta, the rind is retained to insulate the silky, sweetly salted meat. It’s usually made in a small area south of Parma.
It can be eaten on its own or with bread, wine, and cheeses.This is a pre-packed, pre-sliced Culatta from Parma, Italy.
Authentic Italian product
-
Salami
Gualerzi Felino Salami IGP – 300gr
$21.61 This product has multiple variants. The options may be chosen on the product pageSalame Felino is traditionally produced with pure pork meat. The mixture is made up of pork called “bench mince” (shoulder of the animal), roughly made up of 70% lean and 30% selected fat parts. The grinding takes place with medium dies, obtaining a medium-coarse-grained mixture that is added with salt, whole-grain pepper. After grinding, crushed garlic and pepper are also added and dissolved in dry white wine, then the mixture is stuffed into natural pork casing.
It is one of the most typical appetizers of the Parma area, especially when paired with Parma ham, which is produced in the same area. Usually, it goes well with a Lambrusco Wine.Famous all over the world, Felino salami IGP is recognized for its fragrance and delicate taste.
Each piece is around 350 gr.
Peeled and ready to be enjoyed.
Authentic Italian product
-
Italian Charcuterie
Gualerzi Prosciutto Pre-Packaged 80 gr
$9.99This is a pre-packed, pre-sliced Italian prosciutto aged for 16 months from Parma, Italy.
Authentic Italian product
-
Italian Charcuterie
Guanciale – Seasoned pig’s cheek – 600 gr, 400 gr, 1 kg
$27.38 – $68.44 This product has multiple variants. The options may be chosen on the product pageFlavour: delicate with spicy aftertaste
Average weight per piece: approx. 1.5 Kg
Minimum aging: 3 months
Gluten free
-
Italian Charcuterie
Guanciale (seasoned pigs cheek)-1.5-1.8 kg
$19.08 – $85.84 This product has multiple variants. The options may be chosen on the product page$4.77
Guanciale is an Italian cured meat produact prepared from pork jowl or cheeks.
Pork cheek is rubbed with salt and spices (typically ground black or red pepper, thyme, or fennel, and sometimes garlic) and cured for three weeks or until it loses approximately 30% of its original weight. Its flavour is stronger than other pork products, such as pancetta, and its texture is more delicate. Upon cooking, the fat typically melts away.
Guanciale may be cut and eaten directly in small portions but is often used as an ingredient in pasta dishes such as “spaghetti alla carbonara” and sauces like “sugo all’Amatriciana”.
-
Italian Charcuterie
Guanciale Pork Cheek – Pre-packaged pieces of 285 gr
$15.99 This product has multiple variants. The options may be chosen on the product pageGuanciale is an Italian cured meat product prepared from pork jowl or cheeks.
Pork cheek is rubbed with salt and spices (typically ground black or red pepper, thyme, or fennel, and sometimes garlic) and cured for three weeks or until it loses approximately 30% of its original weight. Its flavour is stronger than other pork products, such as pancetta, and its texture is more delicate. Upon cooking, the fat typically melts away.
Guanciale may be cut and eaten directly in small portions but is often used as an ingredient in pasta dishes such as “spaghetti alla carbonara” and sauces like “sugo all’Amatriciana”.
-
Cured Meat
Iberian Chorizo Bellota Pre-Sliced 100 gr
$16.68 This product has multiple variants. The options may be chosen on the product pageThis traditional Spanish salami Chorizo Bellota, is made in a beautiful artisanal way using the most prestigious black pork, pata negra from Spain. Seasoned to perfection, thick and flavorful, this chorizo goes perfectly with a platter of cheeses and meats
Our selection favors a traditional and quality product, coming from Estremadura an ideal context for an excellent seasoning process.
Weight per piece: 100 gr
-
Salami
Iberian Chorizo Bellota whole salami – 100 gr
$22.33 This product has multiple variants. The options may be chosen on the product page$5.58
This traditional Spanish salami Chorizo Bellota, is made in a beautiful artisanal way using the most prestigious black pork, pata negra from Spain. Seasoned to perfection, thick and flavorful, this chorizo goes perfectly with a platter of cheeses and meats
Our selection favors a traditional and quality product, coming from Estremadura an ideal context for an excellent seasoning process.
Weight per piece: between 250 and 400 gr
-
Spanish Charcuterie
Iberico Bellota Cured Smoked Pancetta – Black Pork – 2.5 kg Whole pieces
$139.56 This product has multiple variants. The options may be chosen on the product page$ 5.58/100 gr
Iberico Bellota Pancetta is made from black hog, fed 100% on acorns. Iberian pork belly is a very fatty, juicy, and soft cut. Thanks to a maturation of about 4 months together with spices such as paprika, oregano and thyme, the Iberian pancetta obtains a strong aroma and a special flavour.
The black hog pancetta takes on its color with the paprika and garlic marinade and are left to mature for approximately 90 days. Its flavor blends paprika, a soft touch of garlic, spicy nuances and a bouquet of oak smoke that produces an extremely pleasant lingering aftertaste. Once flavored, it is left to mature in our wooden and oak charcoal container. The pancetta is preferred by the best professionals in the gastronomic sector.
The black Iberico Bellota pancetta is richer in omega 3, anserina, and coenzyme Q10 carnosine, all contributing positively to our diets.
Can be used on tapas, pizza, focaccia, and various cooking recipe
-
Spanish Charcuterie
Iberico Bellota Guanciale – Black Pork 1.2 kg pieces
$89.99 This product has multiple variants. The options may be chosen on the product page$ 7.49/100 grIberico Bellota Guanciale is made from black hog, fed 100% on acorns. This cut of meat, specifically the cheek of the black pig, contains a good amount of fat, which, combined with the intense and flavored taste of the seasoned meat, makes this cured meat perfect for preparing characteristic dishes such as amatriciana and carbonara.
This type of guanciale is seasoned in salt together with an addition of spices such as paprika, oregano and thyme. This curing method gives the Iberian guanciale a strong aroma and a special flavour.
The black pork guanciale is handcrafted following ancient local traditions. After salting and spicing, it is cured for a period ranging from four to eight weeks.
The black pork Iberico bellota guanciale is richer in omega 3, anserina, and coenzyme Q10 carnosine, all contributing positively to our diets.
-
Spanish Charcuterie
Iberico Bellota Loin (PRE-SLICED) 100% Acorn Fed -100gr
$28.28 This product has multiple variants. The options may be chosen on the product pageLomo Iberico Bellota is a pork loin of highest quality and one of the most prized part of Iberico Bellota pata negra. The external surface is light red, while the interior is bright red and when cut it has the typical veins due to acorn fat. One of a kind product.
-
Spanish Charcuterie
Iberico Bellota Lomo – Loin 100% Acorn Fed – 100 gr
$251.21 This product has multiple variants. The options may be chosen on the product page$16.75
Lomo Iberico Bellota is a pork loin of highest quality and one of the most prized part of Iberico Bellota pata negra. The external surface is light red, while the interior is bright red and when cut it has the typical veins due to acorn fat. One of a kind product.
-
Spanish Charcuterie
Iberico Bellota Shoulder Ham 30 months – 50 gr
$14.36 This product has multiple variants. The options may be chosen on the product pageJamón ibérico or Iberian ham also know as “pata negra” is a type of ham from Iberian pigs, highly appreciated in Spanish and Portuguese cuisine, where it is considered top cuisine product.
Weight per piece: 50 gr
-
Spanish Charcuterie
Iberico Ham (PRESLICED & HAND CARVED) 100% acorn fed – 100 gr
$42.78 This product has multiple variants. The options may be chosen on the product pageIberico Bellota hand carved from Iberico pigs raised in freedom in Extremadura and fed with acorns.
Jamón ibérico, “Iberian ham” is a variety of jamón or presunto, a type of cured leg of pork produced in Spain and Portugal. The hams from the slaughtered pigs are salted and left to begin drying for two weeks, after which they are rinsed and left to dry for another four to six weeks. The curing process then takes at least twelve months, although some producers cure their jamones ibéricos for up to 48 months.During the curing process the meat is dried in salt, which helps to prevent the build-up of harmful organisms, and then is hung to be exposed to the elements, producing an exterior layer of mold which helps to protect the meat inside.
It can be eaten on its own or with bread and red wine.
Produced near Extremadura, where the natural context and the climate are the most favorable for the production of Jamón Ibérico, the extraordinary Gran Reserva is obtained from pure Iberian breed pigs, bred in the wild and fed naturally, 100% acorn-based. Top quality, a unique find. This product is hand carved by a professional.
Aged for 52 months
Weight per piece: 70 gr
-
Spanish Charcuterie
Iberico Ham (PRESLICED & HAND CARVED) 100% acorn fed – 70 gr
$33.50 This product has multiple variants. The options may be chosen on the product pageProduced near Extremadura, where the natural context and the climate are the most favorable for the production of Jamón Ibérico, the extraordinary Gran Reserva is obtained from pure Iberian breed pigs, bred in the wild and fed naturally, 100% acorn-based. Top quality, a unique find. This product is hand carved by a professional.
Aged for 52 months
Weight per piece: 70 gr
-
Spanish Charcuterie
Iberico ham Bellota Bone-in (ACORN fed) – Full leg 7-10 kg
$1,977.80 This product has multiple variants. The options may be chosen on the product page$19.78/100 gr
Tender and succulent, with pleasing aromas of open fields, the La Prudencia Jamón Ibérico Bellota is made of 100% acorn fed black Ibérico pig.
These Iberian hams are cleaned, then salted and cured for up to 52 months in natural drying rooms and cellars.
Though best enjoyed on its own, and with little additional fanfare, there are other ways to consume Iberian ham without taking away from its magnificence: Tomato and Olive oil Bread, El Bocadillo de Jamón y Queso (bread and cheese).
100% Acorn fed. This is one of the ultimate delicacies in the culinary world, Spain’s Iberico ham has taken the food world by storm. Thanks to the most modern technology combined with traditional craftsmanship, La Prudencia produces excellent Serrano and Iberico hams, matured in the mountain areas of the Spanish sierra since 1910. Their product stand out for their unique and particular flavor.
-
Spanish Charcuterie
Iberico ham Bellota Boneless – 100 gr
$1,660.25 This product has multiple variants. The options may be chosen on the product page$33.21
Tender and succulent, with pleasing aromas of open fields, the La Prudencia Jamón Ibérico Bellota is made of 100% acorn fed black Ibérico pig.
These Iberian hams are cleaned, then salted and cured for up to 52 months in natural drying rooms and cellars.
Though best enjoyed on its own, and with little additional fanfare, there are other ways to consume Iberian ham without taking away from its magnificence: Tomato and Olive oil Bread, El Bocadillo de Jamón y Queso (bread and cheese).
100% Acorn fed. This is one of the ultimate delicacies in the culinary world, Spain’s Iberico ham has taken the food world by storm. Thanks to the most modern technology combined with traditional craftsmanship, La Prudencia produces excellent Serrano and Iberico hams, matured in the mountain areas of the Spanish sierra since 1910. Their product stand out for their unique and particular flavor.
-
Spanish Charcuterie
Iberico Salchichon Bellota (PRE-SLICED) – Acorn fed – 100 gr
$16.68 This product has multiple variants. The options may be chosen on the product pageThe Bellota Iberian Spanish Chorizo is made with a carefully selected mixture of pork meat from Iberian pata negra bellota pigs. Seasoned with salt and red natural pepper and put it to dry slowly.
Delicious dry-cured iberian sausage with strong flavor and reddish characteristic color
It has a unique and complex flavor, and it can be eaten on its own or with sliced bread, authentic Picos Camperos or Manchego Cheese and red wine. -
Spanish Charcuterie
Iberico Salchichon Whole – Fuet – Acorn fed – 400 gr piece
$22.33 This product has multiple variants. The options may be chosen on the product pageThe Bellota Iberian Spanish Chorizo is made with a carefully selected mixture of pork meat from Iberian pata negra bellota pigs. Seasoned with salt and red natural pepper and put it to dry slowly.
Delicious dry-cured iberian sausage with strong flavor and reddish characteristic color
It has a unique and complex flavor, and it can be eaten on its own or with sliced bread, authentic Picos Camperos or Manchego Cheese and red wine. -
Spanish Charcuterie
Iberico shoulder Bellota Boneless – 100 gr
$554.26 This product has multiple variants. The options may be chosen on the product page$22.17
Tender and succulent, with pleasing aromas of open fields, the La Prudencia Jamón Ibérico Bellota is made of 100% acorn fed black Ibérico pig.
These Iberian hams are cleaned, then salted and cured for up to 52 months in natural drying rooms and cellars.
Though best enjoyed on its own, and with little additional fanfare, there are other ways to consume Iberian ham without taking away from its magnificence: Tomato and Olive oil Bread, El Bocadillo de Jamón y Queso (bread and cheese).
100% Acorn fed. Also called “Paleta Iberica 100% Bellota”. This is one of the ultimate delicacies in the culinary world, Spain’s Iberico ham has taken the food world by storm. Thanks to the most modern technology combined with traditional craftsmanship, La Prudencia produces excellent Serrano and Iberico hams, matured in the mountain areas of the Spanish sierra since 1910. Their product stand out for their unique and particular flavor. Paleta is considered the front limb of the Iberian acorn-fed.
-
Italian Charcuterie
Italian Cooked Ham “Giano”- Prosciutto Cotto – Whole piece 7 kg approx.
$268.98 This product has multiple variants. The options may be chosen on the product page$3.84/100 gr
Prosciutto cotto, or “cooked ham,” is bright pink in colour and lighter in flavour than its crudo cousin. This prosciutto is slowly cooked at controlled temperatures, then cut into tender, moist slices.
High quality product with a simple and natural taste. Made with legs of lean pork products, carefully selected, defatted, and cooked in an innovative mould that give this cooked prosciutto a shape that minimizes waste and is gives consistent shape when sliced.
SERVING
Serve prosciutto cotto in a panino or alongside bold cheeses, accompanied by a crisp white wine.
This product is Gluten Free, Milk and Milk derivatives free, Polyphosphate free, Glutamate free with no added sugar.
Warranted the SPIGA BARRATA seal from the ITALIAN CELIAC ASSOCIATION.
-
Spanish Charcuterie
Jamon Serrano Ham Gran Riserva Bone-In – Full piece
$588.56 This product has multiple variants. The options may be chosen on the product page$6.54/100 gr
Weight per piece: between 8-9 kg
With breeds selected in the provinces of Ávila and Segovia and fed solely on natural cereals, the pigs are bred outdoors and weigh more than 150 kg. Their low salt content means the hams and shoulders need very slow curing in the drying facilities and natural cellars to attain the pleasant, refined taste typical of La Prudencia. The company is one of the few companies in Spain which produces its Serrano products
in the same ways as the Iberian types. -
Spanish Charcuterie
Jamon Serrano Shoulder Gran Riserva Boneless – 2-3 kg
$262.38 This product has multiple variants. The options may be chosen on the product page$7.50 – 100 gr
Weight per piece: between 2-3 kg
With breeds selected in the provinces of Ávila and Segovia and fed solely on natural cereals, the pigs are bred outdoors and weigh more than 150 kg. Their low salt content means the hams and shoulders need very slow curing in the drying facilities and natural cellars to attain the pleasant, refined taste typical of La Prudencia. The company is one of the few companies in Spain which produces its Serrano products
in the same ways as the Iberian types. This is a boneless shoulder. -
Salami
Mignon Small salami 50 gr
$73.65 This product has multiple variants. The options may be chosen on the product page$7.36
Single portion salami, these are delicate and practical small salami balls with fine grain.
Delicious salami fragrant with pepper and cured meat. Cut black pepper reveals itself pleasantly in the mouth, with a captivatingly intriguing and pungent finish. Soft and satisfying and a popular product for many palates. Upon biting it releases a pleasant typical, delicate, sweet taste, loved also by children. Remove the casing and cut into thick slices!
Grinding: Fine
Casing: Organic/Pork
Diameter: 35 mm
Aging: 2 weeks
SERVING
Its miniature size immediately puts it in the world of “happy hour”: a real specialty to accompany with bread and some red wine!
-
Italian Charcuterie
MOCETTA DELLA VALSESIA vacuum-1.2kg
$99.18 This product has multiple variants. The options may be chosen on the product page$8.27
Produced in the northern part of Piedmont, namely in the Valsesia mountains, this cold cut derives from the lean cut of bovine meat. The mean is flavoured with garlic, bay leaves, rosemary, and sage as well as other mountain herbs and left to salt and marinate in its own juices. The flavour is delicate and aromatic.
The origin of this charcuterie is ancient and stems from the need of peasant families to preserve meat during the long winter months in the Alps.
SERVING
With a higher degree of maturation, the cold cut becomes harder and more robust in flavour, making the meat darker in colour. Mocetta is traditionally thinly sliced. Its flavour is enhanced by pairing it with honey as well as walnut oil.
-
Salami
Nduja “Crespone” – Spicy Sausage in Casing – 400 gr piece
$18.76 This product has multiple variants. The options may be chosen on the product page$4.69/100 gr
Nduja is an atypical sausage, due to its soft and creamy texture that makes it a spreadable salami rather than sliced. Born as a poor food and originally produced with pig waste and offal, nduja has evolved over time to become a fundamental ingredient of many recipes today. It is in fact used both for the preparation of quick snacks and for the preparation of elaborate and refined dishes by well-known starred chefs.
Nduja is produced through the careful selection and grinding of fatty parts of the pig (bacon, bacon, lard) and trimming of lean parts, to which salt and the unmistakable flavor of Calabrian red pepper is added. Air dried chilies and natural pork casing, together with smoking and, finally, maturing for a period of at least 60 days in a special cool, dry, well-ventilated, and hygienically controlled environment, complete this unique Calabrian delicacy.
Known for its versatility: use on bruschetta, pasta, pizza, spice up second dishes, appetizers, aperitifs, with cheese and even flavouring some fish dishes!
-
Salami
Piemonte Salami IGP 300 gr
$15.23 This product has multiple variants. The options may be chosen on the product page$5.08
Salame Piemonte PGI is a stuffed, coarse grain charcuterie product made from a mixture of pig meat obtained from the Italian Large White, Italian Landrace or Duroc pig breeds, or from other breeds compatible with the Italian heavy pig. The lean part of the paste is made with meat from the leg, shoulder, and stomach, while the fatty part consists of high-quality fat from the stomach, neck, and lard. The meat is ground in a meat grinder, the mixture is then seasoned with salt, pepper, garlic, cloves, nutmeg, and red Piedmont wine, stuffed into natural casings or natural reconstituted casings, and tied with twine.
The product is then heat dried to accelerate the drying out process. It has a delicate, spicy smell.
It can be eaten on its own with fresh bread and mustard or served with cheeses and salads. -
Italian Charcuterie
Pork Lard – Whole Piece approximately 3 kg
$125.00$4.13/100 gr
Lardo is, in essence, cured pork fat. The lard is taken specifically from the back of the pig and cured in a marble basin with a mixture of salt and spices according to the Valsesia method. It’s a delicious product that we’ve only recently come to appreciate, however Italians have been eating it for centuries. The cherished fat sections are milky-white fat, while the leaner parts vary in colour from pink to red depending on the muscular anatomy.
To make Lardo, the marble basins are first rubbed all over with garlic before the trimmed piece of fat is laid inside. Salt, pepper, rosemary, and garlic are all placed in between the layers of lard and the fat is left to cure. It’s sent is delicate: the sweet notes in the flavour set off the spices and herbs used in the curing process.
SERVING
It is usually eaten with bruschetta and on its own with olive oil. Can be used in numerous recipes.
-
Italian Charcuterie
Prosciutto di Modena DOP boneless pressed – 7kg
$477.05 This product has multiple variants. The options may be chosen on the product page$6.82
Prosciutto di Modena PDO is a raw and cured charcuterie product obtained through the processing of fresh legs from heavy pigs born and reared in Italy. Immediately after slaughtering, the fresh legs are refrigerated until they reach a temperature of around 0°C. The salting operations are repeated twice, after which the hams are left to rest for at least 60 days in special rooms with controlled temperature and humidity. After the resting period, the legs are washed and dried before curing, which lasts for at least 14 months from the start of processing. Greasing takes place during this period, which involves the exposed part of the ham being covered with a paste of pork fat, salt, pepper, and rice flour.
.
The flavor is savory yet not salty, with a pleasant, sweet, and intense fragrance. It is best cut in thin slices shortly before serving. Its flavor is brought out when accompanied by bread, grissini, or the traditional Modena tigella or crescentina bread. It can also be served with other charcuterie products and soft cheeses -
Italian Charcuterie
Prosciutto di Norcia IGP boneless pressed-7kg
$441.53 This product has multiple variants. The options may be chosen on the product page$6.31
Prosciutto di Norcia IGP, considered the best of local production, is obtained with hams from heavy pigs initially trimmed and pear-shaped, and then dry-salted with salt for about three weeks.
After this period are desalted and seasoned with pepper and possibly other flavorings. After a period of drying, the duration of about two months and a half, in which the ham undergoes a slight smoking. To protect the parts not covered by the rind, the legs are massaged with a mixture of lard and flour. After a long period of curing, the ham is ready to be eaten.
It can be eaten on its own or with bread and cheese. -
Italian Charcuterie
Prosciutto di Parma boneless DOP – GUA06 – 8kg
$446.60 This product has multiple variants. The options may be chosen on the product page$5.58
With its sophisticated bouquet and unmistakable mildness, Prosciutto di Parma Gualerzi is a pleasure for gourmet and a truly unique product. The high quality of the product and its delicate taste are due both to the selection of the best raw materials from pigs born, raised, and butchered in Italy, and from production methods that are faithful to the tradition and comply with the production specifications of the Consortium of Prosciutto di Parma.
Completely natural, the product has no preservatives and no addictive. Prosciutto di Parma Gualerzi is produced in the specified area of the Parma hills, near to an ancient manor house, where the weather conditions are ideal for its slow and natural maturation phase.
