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.
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.
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 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.
Acorn-Fed Iberian Pork Chorizo Cular is a sausage made from cut Iberian pork meats and bacon, in addition with salt and spices (specially paprika), kneaded and inserted into natural pig casings, dried and cured, with or without smoke, to insure the product is self stable without refrigeration.
The cular sausage is characterized by its red color, typical smell and flavor, and cylindrical shape, as it is inlaying natural pig casings cular.
The piece weighs between 1,000 and 1,400 kg.
Price is per kilo.
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
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