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

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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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  Italian Charcuterie

  Prosciutto di Norcia IGP boneless pressed-7kg

  $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.

  $441.53

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  Italian Charcuterie

  Prosciutto di Parma DOP boneless pressed- 9kg, 7kg

  $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.

   

  $390.78

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  Italian Charcuterie

  Culatello di Zibello DOP – 100 gr

  $17.39 

  Whole piece: approximately 4.2 kg – 4.5 kg

  Culatello 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

  $695.42

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