Prosciutta Castelnovese

Castelnuovo Magra, Liguria

Prosciutta castelnovese – Photo parks.it

Castelnuovo Magra is a hilly village, notable for its history and urban structure, with two anchors in the parish church and castle. One more reason for pause in Castelnuovo is provided by the presence in the cellars at times of great eighteenth-century town hall, public enoteca of Liguria and Lunigiana. Castelnuovo cooking is simple, but like all the Ligurian cuisine, full of invective, the result of secular insights that exploit the peculiarities of local products.

Features: Everyone knows the prosciutto, a few, unfortunately for them, the prosciutta, which its creators call the “happy wife” of the famous charcuterie. If the name comes from imaginative, the product is instead the result of the ability of a family of salumai Castelnuovo Magra has managed to blend tradition with the Ligurian Tuscan salami, creating a unique for its delicate aroma and taste delicious, enhanced by bread and wine red.

Preparation: You choose the legs of the pig calibrated for hams that are better quality, boning, removes a hand and shin, and keeps only the most thin.

This raises in brine, in a special stainless steel vats, under weight, turning daily. A week later, cutting may have already been used “as salted meat. To get the ham should instead wash the meat, rub with chopped spices and put it in a front room of aging, heat and gloom, which lasts for about two months along with herbs from the nearby mountains. Then proceed to the “filling”, using its fat and again “massaging” with the spices.

This operation is repeated for at least three times, interspersed with many such operations Oiling: both serve to ensure that the spices penetrate better into the ham. After at least seven months, the finished product is ready to be tasted.
The right temperature, the wise use of aromas and flavors and low exposure to light, contribute to product quality.

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