Prosciutto di Parma boneless DOP – GUA08- 9kg, 7kg

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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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  Caciocavallo Lucano Pace e Becce – 2 kg to 2.2 kg wheel

  $6.44/100 gr

  Approximate size of wheel: between 2-2.2 kg.

  This particular variety of Caciocavallo (considered the best and more noble example, defined by some as the Parmigiano Reggiano of the South) takes its name from the breed of cattle used for its production. The cows live in a free-range condition, feeding on strongly aromatic grasses such as wild fennel, liquorice and laurel bay whose perfumes are absorbed into the milk.

  This is a pre-order cheese and waiting period to receive it is approximately 2 weeks.

  Your product will be made fresh for you by our Italian 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.

  $128.76

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  Bitto DOP – 600 gr,1 kg,1/4 Wheel (2.5 kg)

  Although it is currently consumed “fresh”, Bitto cheese, that gets its name from one of the rivers running through the Valtellina, was traditionally ripened for up to 10 years. It is an exclusively alpine pasture cheese. The texture is hard and yellow, while the taste is intense, rich and dry with faint traces of grass and hay and pleasant undertones fresh cheese.

  $60.00 – $222.00

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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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