Capocollo di Martina Franca is a product from the Itria Valley (Puglia), protected by the Slow Food Presidium . The meat of the most prized pigs of the Murgia region (Puglia) is salted, marinated in vino cotto – a “cooked wine” seasoned with spices -, then stuffed into a natural
This medium to roughly ground salami, typical of the Naples tradition and hand-tied, is prepared with a mixture of lean pork meat, chili and spices, which result in bright red slices and an unmistakably strong, hot flavour. Gluten free.
Through the selection and the production of the best topside beef , the traditional salting, the aging in weather condition typical of our Valley we obtain Bresaola Punta d’Anca, a low-fat and tender product that, thanks to the regularity of the slice and the cylindrical shape, is ideal for slicing.
This very finely ground salami belongs to the Milan tradition. Made with pure pork, it is dry-cured for a period that ranges from 1 to 4 months, depending on the size. Slices, best finely cut, are compact and marked by a sweet and delicate flavour, enhanced by harmoniously blended salt
The finest Prosciutto di San Daniele is obtained from large pigs, raised and slaughtered in Italy and fed according to PDO ham production specifications. The leg is salted and aged for at least 16 months. San Daniele P.D.O. is soft to the touch, pinkish red in colour, with an intense,
Dry-cured ham is one of the oldest deli meats we know of, and of all the varieties, Prosciutto di Parma PDO is certainly the shining star. Prime haunches, sea salt and the particular climate of the foothill area of Parma are the only ingredients that go in Prosciutto di Parma
It is one of the Italian Classical cured meats, it’s a lean, spiced and long seasoned belly pork. It has a sweet taste with a marked hint of spices with which it’s processed, and the slice melts in the mouth in contact with the palate. It’s perfect as a starter,