Fiocchetto di Parma

Zibello (Parma), Emilia

Fiocco di Culatello – Salumificio Squisito

Territory concerned to the production

Province of Parma in particular in the typical production area of culatello Zibello.

Description of methods of processing and storage ripening

Is removed from the thigh culatello. From the remaining piece is being boned, muscle derived as is trimmed to give a round shape, the process of salting is the same as the salted pork is coated with bladder, bound, and ecc.asciugato place to mature. After culatello is the greatest example of the butchery. Preparation completely manual, the term salt is in cold storage, drying in an oven heated, maturing into cells that reproduce the exact microclimate conditioned cellars of “on time” with hardwood ecc.terra natural or terracotta tiles .

History found

After culatello is the greatest example of the butchery.

Instructions for use

As with almost all products of the butchery is excellent eaten fresh sliced.

Recommendations

Dry sparkling wine not too aromatic like Lambrusco and Malvasia.

Conservation

The Fiocchetto should be stored in a cool place, but not in the refrigerator. To taste the Fiocchetto is necessary to remove the string and the bladder (if the bladder is too dry, you can immerse the Fiocchetto in lukewarm water for about an hour).

At this point you have to remove the transversal twine and brush the Fiocchetto under the running water so that it is cleaned , then dry it well with a cloth. If the Fiocchetto is too hard , wrap it in a cloth moistened with white wine and leave it wet for 2 or 3 days.

When you take out the Fiocchetto you have to remove the external impurities with a sharp knife and then slice thinly. You have to grease the cut part with butter or olive-oil, then you can wrap the Fiocchetto in a flax canvas.

Once that the Fiocchetto has been cut, you should consume it in a short time, to fully taste its distinctive organoleptic properties.

 

Real Italian Salami products available for purchasee online.

Bresaola della Valtellina

Ask any Italian you know what they would eat if they went on a diet after the heavy Christmas holiday meals with panettoni, torroni, pandori, chocolate etc. and I could bet anything you want that bresaola would be listed in their perfect Italian diet menu.

The "real" and best bresaola is produced in Valtellina, an area of about 200 km in the centre of the Alps, in northern Lombardy, between Italy and Switzerland, and it's available here!

Product of Valtellina, Italy

Veroni Salami Milano - 1 Lb Slice

Pork and beef

The fat and lean parts are first refrigerated to harden them and are then passed under the cutter before they are minced and then mixed. This finely minced mixture is then stuffed into a stitched natural pig's intestine casing. The salami is then strung tightly together.

Product of Italy

Veroni Di Parma Salami 1 Lb.

Carefully selecting raw materials and stringently monitoring production and curing techniques to generate the highest product quality.

Product of Italy

Rovagnati Mortadella with Pistachio 1 Pound Sliced

The name “mortadella” is traced back to Roman times. According to some sources, it derives from “Mortarium” (mortar), a tool used to crush the pork. The production of mortadella, however, can be located in an area of Roman influence, which extends from Emilia Romagna to Lazio. Mortadella is in fact the most famous cooked Bolognese tradition sausage, with historical origins dating back to the sixteenth century. In more recent times the area of the original production has spread to neighboring areas.

Product of Italy

Prosciutto di Carpegna Deboned Aged 20 Months D.O.P. from Italy - 14.8 Pounds Approx.

14.8 pound (6.7 kilogram) - WEIGHT APPROXIMATES
Packaging: Vacuum-sealed Plastic with Cute Yellow Cloth Bag
Aging: 20 months

The habit of salting meat in the County of Carpegna is ancient, testified in the act of 1407. The Count of Urbino Guidantonio ordered that the market should take place in Monte Cerignone and prohibited from selling elsewhere oxen, sheep, castrated sheep, hogs and salted meat. A witness is in an elaborate part of St. Anthony Abbot, preserved in the parish of St. Leo Carpegna, where the saint is represented with a sweet ham to protect the production processes.

Product of Carpegna, Italy

Speck

Speck is made from a pig's rear thigh, which is deboned, and smothered in a dry-cure of salt and various spices, which include pepper, garlic, juniper, pimento, and sugar

Product of Italy

Cotechino from Modena IGP

This is the real Cotechino from Modena IGP (Indication Geografic Protected) a sweet, yet spicy, cooked pork sausage

Traditionally served on New Year’s Eve, crowning a bed of lentils

Originally from Modena, contechino holds a special place in the hearts, and stomachs, of most Italians due to the persisting belief that if eaten together with lentils as the clock strikes midnight on New Year’s Eve, you will be the recipient of good luck for the year to come

Our skillfully made Cotechino di Modena IGP is precooked so that the meat is guaranteed to be tender and sweet

The sausage should be heated before serving, and cut into thick slices

Product of Italy

Prosciutto (4 Lb cut) DOP Parma Negroni aged 14 months boneless from Italy

Aged for 14 months
DOP Parma Italy
4lb cut piece

Product of Italy

Italian Prosciutto di Parma Black Label D.O.P. Boneless Whole Leg - Aged 18 Months - 16 Pounds Approx.

**AGED for 18 MONTHS**
16 pound (7.3 kilogram) - WEIGHT APPROXIMATES

Ingredients: Pork, salt - Boneless

The D.O.P. label guarantees both the origin and precise production process of the ham

Product of Italy