COLD CUT & CHEESE

 This crowdpleaser is a must for any dinner or brunch party. Serve surrounded by fresh Italian tomatoes and basil, or add more excotic slices of peach or thinly shaved prosciutto for a more decadent take on a classic burrata. Don't forget to drizzle with extra virgin olive oil.

This outstanding stretched-curd cheese is made from Puglia cows’ milk which is collected every day and scrupulously checked to guarantee the utmost goodness and freshness. Molded into different forms, it is traditional shapes and unmistakable flavors.

Prosciutto di Parma can only be produced from the hind legs of specially selected heritage breed pigs raised in 11 regions of Italy according to the highest standards, on which they are monitored, inspected, and traced, approved by the Consorzio. Delicate, sliced and vacuum packed once a week, it keeps its original full flavor.

Sliced fresh on the shipping day, wrapped on grease proof paper 

Sliced fresh on the shipping day, wrapped on grease proof paper

Prosciutto cotto High Quality, sliced and delivered in the same days

No Italian grandmother would be able to live without this in her kitchen. Parmigiano Reggiano is the pride of Italy and possibly the most recognised cheese in the world. Finely grate into creamy sauces like spaghetti carbonara, shave into green leaf salads for an extra kick, top off a red sauce pasta like marinara or ragu bolognese, or enjoy chunks of this iconic cheese as a snack before a main meal.

Flavored turkey breast, hand-tied, roasted in the oven. The ancient processing makes the characteristics of the rump perfectly perceptible.

Sliced fresh on the shipping day, wrapped on grease proof paper

Alto Adige smoked pork belly "Speck", IGT

Sliced fresh on the shipping day, wrapped on grease proof paper

Typical salami for slicing, produced with lean mixtures, without nerves and cartilage

This smoked streaky bacon has a perfect balance between fat and lean meat. It is diced and ready for use in your recipes. The double packaging is versatile and practical, and ideal keeping the product if you don’t want to use it all in one day.

The pancetta can be used to make quiches, pies, in a salad with arugula and chicken. It is great on top of a pizza or in a tasty carbonara sauce. It also goes well with mushrooms, Parmesan cheese and arugula.

 This crowdpleaser is a must for any dinner or brunch party. Serve surrounded by fresh Italian tomatoes and basil, or add more exotic slices of peach or thinly shaved prosciutto for a more decadent take on a classic burrata. Don't forget to drizzle with extra virgin olive oil.

This crowdpleaser is a must for any dinner or brunch party. Serve surrounded by fresh Italian tomatoes and basil, or add more excotic slices of peach or thinly shaved prosciutto for a more decadent take on a classic burrata. Don't forget to drizzle with extra virgin olive oil.

Peveri Salami dough, dehydrated for 24 hours, ready to be cooked. Comes in three pieces for a total of 450g.

Sliced fresh on the shipping day, wrapped on grease proof paper

The Coppa  (or pork loin) has a taste sweet and spiced.

It has characteristics that make it unique:

• The meat that is used come from the internal slaughter and the anatomic part is worked from fresh, without thermic alteration.
• The trimming and the cleaning take place from fresh and they are done by masters butcher; the product is massaged and mixed with natural spices and it will rest during a week, to absorb flavors and aroma that will confer it a unmistakable taste.
• A next aromatization with spices is hand made, to guarantee the homogeneity on all product surface.
• At the end of the process, the slow aging let to get an excellent result and an incredible product, great both as for cuisine (antipasto, typical dishes) and as enjoy it as a simple sliced, in line with a perfect Norcina tradition.

Aged for a minimum of 9 months, the origin of Grana Padano dates back to the Cistercian monks of the Chiaravalle Abbey. The cheese is produced with milk from free-range cows that are let to graze on fresh forage and silage.

Full-bodied, this hard cheese delivers a savoury and nutty taste with a dense and slightly flaky texture. Creamy, mild and with a lingering aftertaste, it can be enjoyed on its own or as part of a dish.
Grana Padano is in a class of its own, unique in nuances of both taste and texture.

Scamorza is a stretched curd cheese made with cow's milk. Some Campania dairies also produce scamorza with buffalo milk . It is recognised as a traditional food product of the Campania, Basilicata, Abruzzo, Molise, Puglia and Calabria regions (where it takes the name of "provola"). It generally has the shape of a flattened sphere, weighing 0.15-0.25 kg and is also produced in a smoked or white version

Thick cut is excellent grilled.

The origin of the term scamorza could come from "capa mozzata", that is "severed head"

Less salt, more flavour
Salame Felino is a particular type of Italian cured pork sausage made in a small hilly village located in Italy's central Emilia-Romagna region. It’s made with less salt than usual salami but it’s packed with favour.
What does it taste like?

Light peppery flavor, with notes of underbrush and white wine.
How to eat it?
While Salame Felino is excellent on its own, but it also goes well with bread and focaccia, Parmesan, wine and Ale-style beers. You can also use it in a savory pie or in a wrap.