Lomo Sidreria 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.
Lomo Sidreria 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.
Storage: Keep refrigerated between 3° – 5° C.
Packaging: Vacuum packed bag.
Guanciale, Italian pork cheek, slowly seasoned for a fragrant flavor. Perfect for tipical Italian recepies as pasta amatriciana.
Deboned entreocote/sirloin of European origin from an old and fat cow
Price is per kilo! Final price will be shown on the invoice.
Weight: approximately 4kg
Even sweeter than “Cooked Lesso Piemontese Ham”. An atypical and uncommon salami, made from the best cuts of national pork and cooked slowly. A tireless salami, because you won’t be able to stop eting it. Splendid fine sliced, sublime cut with a knife. Ideal for an apetitivo that “makes the difference”.
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.
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