Coppa of beef from an old and fat cow, salted, dried and cured.
Recommended storage temperature between 2 and 5 ° C.
Vacuum sealed.
Weight: aprox. 1 kg
Price displayed is per kilo. ex. VAT.
Coppa of beef from an old and fat cow, salted, dried and cured.
Recommended storage temperature between 2 and 5 ° C.
Vacuum sealed.
Weight: aprox. 1 kg
Price displayed is per kilo. ex. VAT.
The Mortadella Nazionale is distinguished by its clean flavor and consistent texture, achieved through the use of prime Italian pork. Enriched with Bronte Pistachios PDO, it offers a delightful and authentic culinary experience.
Storage: Keep refrigerated between 3° – 5° C.
Packaging: Vacuum packed bag.
Parma Ham PDO La Valle is characterized by fragrant and full flavour, the salty taste is almost absent, below the average mark. The marbling is consistent and brings sweetness. Muscular tissue is flawless and solid. The colour is pink toward red. The perfume recalls the curing room. Expressive and gifted with convincing ripeness when he is turning 18 months old.
Storage: Keep refrigerated between 3° – 5° C.
Packaging: Vacuum packed bag
The best boneless ham, for the most demanding customers. Boneless Black Label is carefully cleaned and well cured. It has a compact slice, fine marbling and balanced salt point. Slices’ colour tend to amaranth.
The seasoning of boneless Black Label starts from 20 months and can reach up to 30 months.
Storage: Keep refrigerated between 3° – 5° C.
Packaging: Vacuum packed bag.
Jésus is a large size dry sausage which is cured from 8 to 10 weeks. It has a soft texture and a unique flavour.
Silver medal in “Concours Général Agricole de Paris” in 2009.
Price is per kg. Final price is displayed on invoice.
80% pork meat, 20% pork fat, salt, lactose dextrose from wheal, saccharose, saltpetre, spices, black pepper, ferment, rum, rubbed with wheat flour.
Guanciale, Italian pork cheek, slowly seasoned for a fragrant flavor. Perfect for tipical Italian recepies as pasta amatriciana.
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