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

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  Italian Charcuterie

  Prosciutto di Modena DOP boneless pressed – 7kg

  $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.

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  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

  $477.05

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  Aged Cheese

  Pecorino Romano DOP – 600 gr,1 kg,1/4 Wheel (5 kg)

  $6.25/100gr

  Pecorino Romano is a hard, salty, Italian cheese, often used for grating. Made with sheep’s milk, the name pecorino simply means “of sheep” in Italian.
  Despite its name, today’s production of Pecorino Romano is mainly in Sardinia and only a small amount is made in Lazio (although this cheese’s origins lie in the Roman countryside) and. It is most well known as a cheese to be grated and can be ripened over long periods of time thanks to the high level of salt. Nonetheless, it is also excellent as a table cheese.
  Its denomination of protected origin (DOP) status is one of the oldest in Italy as it was awarded in 1955.
  Its taste is flavourful, intense and piquant.

  $37.65 – $299.25

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  Aged Cheese

  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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  Aged Cheese

  Sicilian Sheep Pecorino with Peppercorns – 100 gr

  $5.95 

  Pecorino cheese with black peppercorns is a cheese of long Sicilian tradition. While some say that the original recipe included not just the black peppercorns in the cheeses’ inner core, but the skin was also lined with chopped black pepper – a different processing that allows to flavor the cheese, protecting it at the same time, avoiding the “discomfort” of eating pepper grains.

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

  $891.75

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  This product has multiple variants. The options may be chosen on the product page