cured meat

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  Italian Charcuterie

  Italian Cooked Ham “Giano”- Prosciutto Cotto – Whole piece 7 kg approx.

  $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.

  $268.98

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  Salami

  Mignon Small salami 50 gr

  $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!

  $73.65

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  Italian Charcuterie

  MOCETTA DELLA VALSESIA vacuum-1.2kg

  $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.

  $99.18

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  Salami

  Piemonte Salami IGP 300 gr

  $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.

  $15.23

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  Italian Charcuterie

  Pork Lard – Whole Piece approximately 3 kg

  $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.

  $125.00

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  Salami

  Salame al Barolo-400g

  Salame made with 100% Italian pork distinguished by its flavour obtained from the use of Barolo DOCG wine among its ingredients that gives this salami a unique, unmistakable aroma.Unmistakable shape is its plus as it reminds us of old artisan made salamis from the past. Uneven, coarse edges give his salami a unique presentation!

  Grinding: Coarse

  Casing: Organic/Pork

  Diameter: 30/50 mm

  Aging: 3 weeks

  SERVING

  Enjoy the salami as an addition to your aperitivo or as an extra special panino together with some bread and mature cheese. Of course, it pairs wonderfully with strong Nebbiolo wines!

  This product features in the national list of Traditional Agri-Food Products of Italy (D.M. n.350, 8-9-1999).

  $21.92

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  Salami

  Salame al Tartufo – 400g

  Salame made with 100% Italian pork enriched with summer truffle that gives the salami a rather intense taste and aroma.A truly unique product of its kind. During the preparation of the mixture, chopped pieces of truffles are mixed together with freshly selected Italian meats, clearly visible when cut, giving the salami its exceptional and unmistakable scent. Unmistakable shape is its plus as it reminds us of old artisan made salamis from the past. Uneven, coarse edges give his salami a unique presentation!

  Grinding: Coarse

  Casing: Organic/Pork

  Diameter: 30/50 mm

  Aging: 3 weeks

  SERVING

  Can be eaten on its own or part of any charcuterie board selection. In an aperitif it combines perfectly with a prosecco or even combined with fresh or semi aged cheeses.

  This product features in the national list of Traditional Agri-Food Products of Italy (D.M. n.350, 8-9-1999).

  $22.50

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  Salami

  Salami Napoli “Forte”- 350g

  Typical recipe from south of Italy, this salami is flavoured with hot pimento pepper and using only prime Italian pork. A slow and natural smoking process and traditional aging, make this unique sausage to enjoy everyday.Characterized by its horseshoe shape this product is ideal for those who love strong, decisive tastes and flavours.

  Grinding: Coarse

  Casing: Organic/Pork

  Diameter: 40 mm

  Aging: 3/4 weeks

  SERVING

  Enjoy the salami as an addition to your aperitivo or as an extra special panino together with some bread and mature cheese. It can also be used as an ingredient on pizza.

  $24.74

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