Salami Napoli “Forte”- 350g

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  Italian Charcuterie

  Gualerzi Culatta Pre-Packaged 80 gr

  Culatta is made from a central, most tender part of the boneless thigh. It’s the same cut as is used for the highly prized culatello prosciutto except that for culatta, the rind is retained to insulate the silky, sweetly salted meat. It’s usually made in a small area south of Parma.
  It can be eaten on its own or with bread, wine, and cheeses.

  This is a pre-packed, pre-sliced Culatta from Parma, Italy.

  Authentic Italian product

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  Iberico ham Bellota Bone-in (ACORN fed) – Full leg 7-10 kg

  $19.78/100 gr

  Tender and succulent, with pleasing aromas of open fields, the La Prudencia Jamón Ibérico Bellota is made of 100% acorn fed black Ibérico pig.

  These Iberian hams are cleaned, then salted and cured for up to 52 months in natural drying rooms and cellars.

  Though best enjoyed on its own, and with little additional fanfare, there are other ways to consume Iberian ham without taking away from its magnificence: Tomato and Olive oil Bread, El Bocadillo de Jamón y Queso (bread and cheese).

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  Rolled Pancetta – 100 gr

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  Pancetta indicates an Italian delicatessen obtained by the processing of the pig’s anatomical region of the ventral. Unlike pancetta in the North America, pancetta in Italy is typically consumed raw, as it was designed for, so this product is intended to be consumed by thinly slicing it and then serving it!
  

  It’s produced with only the meat that comes from breeding domestic Italian pork.
  

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  Coppa – Capicola – 100 gr

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  Coppa is a traditional Italian pork cold cut (salume) made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole muscle salume, dry cured, and typically sliced very thin.

  In its production, coppa is first lightly seasoned often with red and sometimes white wine, garlic, and a variety of herbs and spices that differs depending on region. The meat is then salted, stuffed into a natural casing, and hung for up to six months to cure.

  It ​​is esteemed for its delicate flavor and tender, fatty texture. It is usually sliced thin for use in antipasti or sandwiches such as muffulettas, Italian grinders and subs, and panini, as well as some traditional Italian pizza.

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  Average weight: approx. 2 Kg

  Minimum aging: 90 days

  Although the name of this product may be misleading, this is the traditional Italian pork cold cut. Mild flavour. It should always be cut thinly. Its made from the dry-cured muscle running from the neck to the rib or the pork shoulder.

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