Mustela

Sardinia

Mustela – Photo ISZ Sardegna

Fillet of pork, called depending on the area ambidighedda, anguiddha, musteba, is prepared as the meat sausage, sometimes leaving it to soak in vinegar or white wine for 4-5 days, then flavored with garlic and pepper.

In the tradition salumicola Sarda, Mustela is consumed fresh and seasoned. Fresh is best fried or roasted, seasoned and is a prestigious and delicate appetizer.

It ‘s a product lean, tender, tasty and delicious, with a color ranging from pink to bright red when cut, delicate nose and taste savory. It goes well with red or rosé wines, a glass of Vernaccia or Malvasia di Bosa.

The musteba, this remote food from the Arabic name, is a home-made sausage. It was once a valuable product to be consumed only on special occasions. Once slaughtered the pig, in fact, do not throw anything away: the fat removed, the rest is consumed as fresh meat or bread.

The musteba usually prepared with the sausage, which here is called “satizza” or “sartizza. It topped with the sausage (with garlic, pepper and salt) contained in a hollow clay, it was soaked for three to five days and then, separately, season again with salt and pepper. After that was hanging all the time necessary for curing. The meat was tasty, as pig feed was very accurate: they were fed on acorns, various herbs, figs and, before slaughter, with beans, chickpeas and peas purchased elsewhere, whose spending we drew on the sale of part of the pigs.

The musteba is still prepared by loin of pork, cylindrical, elongated, with a diameter varying between 10-15 cm and a length of around 60-80 cm, reddish-brown (depending on the type of pork and seasoning) . It has good flavor and sweet taste, is externally coated with spices. For the preparation of musteba the loin is deboned and trimmed by hand, removing the fat. Subsequently, the cut of meat is added to the sauce, made with black pepper, white garlic chopped fresh or dried and granulated sea salt, sprinkled throughout the dry surface. The leaves are then cured for several days at controlled temperature in a cool environment.

The next step is brought into this meat curing room, where it is left hanging from a stick with string for as long as necessary, even for a month or a month and a half (the duration depends on the characteristics of the meat used) . During ripening is not used any coating material of sausage.

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