Salami “Bastone” is a typical Italian product originally from the Umbria region. It has an elongated and thin shape, similar to a stick, hence the name. It is made with pork cuts (such as pork shoulder, ham and bacon), finely ground and seasoned with salt, pepper, garlic and natural flavorings. This is the slightly spicy version, with the addition of chilli.
How to eat it:
It can be eaten as an appetizer accompanied with bread and cheese, or it can be eaten in a wrap or in a sandwich.
Sweet and delicate salami prepared with lean meat, without nerves and cartilage, the Montepulciano d’Abruzzo wine salami it is flavoured with the typical red wine of Abruzzo, Montepulciano, which gives a nice, intense flavor. Made into natural casings.
Typical salami from Calabria, the ‘Nduja is a sausage of soft texture and spicy taste. Prepared mostly with the fat of the pig, with the addition of hot pepper is stuffed into natural casing before being smoked. Recommended recipe: eat with slices of toasted bread.
Made from selected Italian ham and attractively packaged in a cotton casing, Golfetta is a unique and authentic pleasure with an unmistakable flavour. Light and tasty, it's ideal for the modern consumer: with high protein and low fat content (40% less fat than traditional salami), Golfetta is perfect as part of a main course. Perfect on its own, or dressed with a little olive oil and lemon juice to bring out all its flavour.
Soppressata is a special type of cold cut that is similar in appearance to salami but made with leaner cuts of pork. Unlike salami, soppressata is usually cut with a knife rather than with a meat grinder. Sopressata Veneta got its name from the practice of pressing the salami between planks of wood, resulting in a straight, flattened shape.
How to eat it
It can be eaten as an appetizer alongside other cold cuts and cheese and preserved vegetables, or with traditional polenta.
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.
Sliced fresh on the shipping day, wrapped on grease proof paper
TheCoppa (or pork loin) has a taste sweet and spiced.
Ithas 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 placefrom freshand they are done bymasters 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 aromatizationwith spices is hand made, to guarantee the homogeneity on all product surface. • At the end of the process, theslow aginglet 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 aperfect Norcina tradition.
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.
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.
Salsiccia Secca Abruzzese Spicy Traditional dried sausage 5pcs
Regular price
$78.00
Free shipping over HK$500
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Spicy Abruzzo traditional spicy salami is a classic sausage that is dried and seasoned for about 20 days. As in the ancient traditions, the recipes has never been changed, for a tasty and delicious product same as ages ago. The spicy but delicate taste is brought throgh the use of local red pepper. Around 250g
This is a particular type of sausage typical from a number of Italian regions. It contains some unusual ingredients compared to a normal sausage, such as pork, parmesan, meat broth and marsala. The best way to cook it is to grill on a barbecue, but it can also be cooked in the oven with wine, vegetables and potatoes. It goes very well in risotto.
a cooked ham with a delicate flavor, but well characterized, thanks to the addition of whole pieces of truffle, visible when cut, which make its scent unique.
Salsiccia Secca Abruzzese Traditional dried sausage 5pcs
Regular price
$80.00
Sale price
$68.00
Free shipping over HK$500
/
Abruzzo traditional salami is a classic sausage that is dried and seasoned for about 20 days. As in the ancient traditions, the recipes has never been changed, for a tasty and delicious product same as ages ago. The spicy but delicate taste is brought throgh the use of local red pepper. Around 250g
