Regular price
$98.00
Sale price
$68.00
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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.
This is a medium-aged cheese with truffle flakes. It has a creamy texture and a refined taste and it is made from a mix of cow's and sheep's milk.
How to eat it
If fresh, tufino can be used as it is or toasted over slices of homemade bread. It can also be finely sliced and used as a condiment for dishes such as risotto, eggs, carpaccio, bresaola, fondues, pizzas and omelettes. It can also make polenta quite special, added just before serving to lend a delicate flavor to the dish.
Regular price
$68.00
Sale price
$48.00
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Montasio is a mountain cheese made from cow's milk produced in northeastern Italy in the regions of Friuli-Venezia Giulia and Veneto. It was awarded a protected designation of origin (PDO) in 1986.
Regular price
$128.00
Sale price
$88.00
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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.
Bra Hard Cheese ripened for the minimum six months is occasionally called ‘medium mature’ but the ripening period can be extended to a year and more with excellent results. The additional quanitities of goat and sheep’s milk are proportionally small when compared to the amount of cow’s milk, but they still manage to give the cheese a distinctive flavour.
