Choose | Antica Emilia 270 gr with cutting board, Antica Emilia 270 gr NO CUTTING BOARD |
---|
Shop
Antica Emilia 270 gr
$19.99 – $22.99
Salame Antica Emilia is a delicatessen product obtained from the processing of fine cuts of pigs from national farms. The finished salami product consists of minced pork, from various parts of the pork leg, and stuffed into casing, then tied with the string.
The shape is cylindrical tubular, small size of 270gr to be enjoyed anytime. The salami is peeled, cut in half, then vacuum packed and wrapped in paper.
The salami is aged for 30-35 days. With the addition on black peppercorns, this salami is a mild option for all those looking for Parma style authentic salami.
Related products
-
Salami
Strolghino Salami 200 gr
Strolghino is a typical salami of Parma lowlands, and it comes from the lean parts of the pork leg.
Characteristic small size, natural casing and average grained. The texture is firm, the colour is ruby red, and the maturation is rather short to maintain its softness and its delicate flavour. To be cut with a knife diagonally to obtain fairly thick slices of at least 1 cm.
Choose a fresh, delicate wine that respects and enhances the exquisite flavour of Strolghino. The tradition of Parma sees the slices of Strolghino accompanied and alternated with flakes of Parmigiano Reggiano, but its delicate, sweet flavour is also delicious when tasted on its own between two slices of homemade bread
-
Salami
Nduja “Crespone” – Spicy Sausage in Casing – 400 gr piece
$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
$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. -
Aged Cheese
Taste for Luxury Charcuterie Board Kit
14 Gourmet items all in one delicious charcuterie selection!
You are placing a pre-order.
Your product will be made fresh for you by our Italian/Spanish producers.
- Orders placed Monday by 2 p.m. (EST/EDT) will be delivered between Wednesday, Thursday, Friday of the following week.
- Orders placed from Monday after 2 p.m. (EST/EDT) to Sunday will be delivered two weeks later.
Due to the perishable nature of this item, orders do NOT ship over the weekend.