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.
Named after its one of its main ingredients (fennel), this is one of Tuscany’s oldest and most loved salami. It is soft and has a beautiful aroma of black pepper and fennel. The product allegedly owes its origins to a thief who stole a fresh salami and hid it in a barrel of wild fennel. When he returned for it, he found it had absorbed the aromas and had become even more delicious.
How to eat it? It is usually served as an appetizer, accompanied by rustic bread and small cubes of pecorino cheese. Finocchiona also makes a great sandwich filling, along with gorgonzola cheese or pecorino cheese.l
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.
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.
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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.
Our is a traditional charcuterie product made from bacon boneless pork loin, rind on, carefully trimmed, Flavored with chopped rosemary and various spices, and topped internally; is rolled with herbs such as garlic, sage, bay leaves, rosemary and wild fennel.
The cook process is done at medium temperature steam and ended with a brazing outside. The intense aroma, the strong roasted flavor make it suitable to be consumed as hot or cold dish in each occasion.
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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.
Traditional Abruzzo dried spicy salami 250g (5pcs)
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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.
Our Guanciale has features that makes it unique: • the fresh meat comes from the internal slaughter and the anatomical part is processed fresh, without any temperature changes. • the trimming and cleaning of the fresh part are done by expert butchers and the product is massaged and mixed with natural spices: it stays for a week to absorb the tastes and aromas that will give it the unmistakable flavor. • The aromatization with natural black pepper is made strictly by hand, to ensure uniformity on the surface of the product. • Guanciale is later dried for few days before been moved to maturing cells for at least 45 days. • The entire slow process allows to have a result of excellence and an incredible product, great for cuisine and to taste as sliced, following the rules of the ‘good old tastes’ in the tradition of the Sorrentino family.
Spianata is a typical salami from the Italian region of Calabria. It has a traditional flattened shape and is made with pure lean pork meat mixed with cubes of lard enriched with black peppercorns and spicy chilli. How to eat it? You can serve it as an appetizer with other cold cuts and focaccia, or put it in sandwiches and paninis. It can also be diced used in a spicy frittata or added to pasta dishes. It makes a great pizza topping, too!
Internationally-acclaimed, San Daniele ham - which is a PDO product (Protected Denomination of Origin) - stands out from other Italian ham for its unique processing, which doesn’t involve removing the trotter.
San Daniele ham is still only and exclusively made within the city limits of the Municipality of San Daniele del Friuli, in the province of Udine. This is the heart of Friuli, and more precisely is in the hills located halfway between the Carnic Alps and the Adriatic Sea, where the Tagliamento River runs.
For a summer menu, combine San Daniele ham with melon or figs (try accompanying the latter also with a plain pizza). Due to its versatility, the product can be used in many recipes. For example, it is used to wrap asparagus placed in a heat-resistant dish greased with butter and mascarpone cheese and then baked in the oven.