Sella di San Venanzo

Umbria

Sella di San Venanzo – Photo & text © parks.it

What it is
It was born from the refined pork butchering art of the grocers from San Venanzo, a town situated in the middle of the very green area on the slopes of Mt. Peglia.

 

It is a particular kind of lard preserving some lean meat grafted into the scented fat part.

How to prepare it
It is prepared with a whole pork loin with all its lard (better if it comes from a precious breed like Cinta Senese). After deboning and carefully trimming it, the grocer puts it to cool for the whole day at a temperature of 0°C. Then it is salted – at less than 3°C – and “massaged” with a mixture of Orvieto white wine vinegar, garlic, and scented chili pepper. The most “personal” and important stage is represented by flavoring, taking place in special vats where the cold cut is flavored with rosemary small branches, salt, pepper, and a mixture of spices (coriander, wild fennel, cinnamon, star anise, cloves, nutmeg, Jamaica pigment, mace, and ginger). The process lasts about twenty days, during which the Sella is turned upside down every five days. After taking off the salt, washing, and brushing it, it is left hanging in a premise with 70% humidity and 3/5°C temperature. After being washed and massaged again, it is left settling for one week in a premise at 22°C (the oven), and then it is ready for the last maturation stage, taking place in the cellar. After 45 days, it is “dressed” with pork fat and pepper to maintain its tenderness. From this moment, the five-month maturation process begins: after this period, it is ready for consumption.

Uses
In the area of Orvieto, it is traditionally eaten with “torta al testo”. Wines matching very well with it go from Orvietano red wine, consisting of various grapes, to pure Ciliegiolo.

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