Salumi

Arrosto di tacchino dal sapore corposo ideale per antipasti elaborati e sfiziosi

There are fine and superb gastronomic specialties, able to flatter those who seek new experiences for the palate.

Their recipe has no secrets: the best cuts, the skilful hand of man, the time needed to perfect the flavors.

Under the banner of a true culture of haute cuisine and a passion for meat, Black Angus salami is a gem in this category. 

Cured and matured meat product, obtained from beef haunches, under vacuum ½ 1,6kg

Cured and matured meat product, obtained from beef haunches ½ 1,5kg

Cooked ham with whole leg. Classic recipe compact and tasty. Packaging "high service" protective and freshness-saving.

COPPA STAGIONATA SV 1,5kg(BO)

La parte preziosa della cuscia si va ad unire alle sapienti mani dei mastri salumieri del Prosciuttificio Montevecchio per dare vita a questo gioiello

Naturale evoluzione dello sgambato, il Fior di Fesa Montevecchio, si presenta con una forma arrotondata che facilita e ne ottimizza l’utilizzo. Le sue morbidi fette, si presentano al taglio in tutto il loro pregio sulla vostra tavola.

It is produced using the same part of the thigh, carefully selected, from which is also obtained the traditional Culatello after a first cut, then the back cut is obtained precisely the flake.

Goose salami wants to attract your attention with its well-characterized flavor and its scent.

Dedicated to those looking for something really special, it is obtained through a seasoning performed in appropriate environments. 

Ricavato dalla guancia del maiale

Intense red color of the meat and white fat under rind.

Pleasantly sweet and delicate taste.

Without milk products.

Without polyphosphates.

Soft to the touch, flavored to the nose, delicate to the palate: taste this alternative meat, is to start an itinerary that excites the senses.

It is only achieved by making things to perfection, choosing the best cuts of meat of young foals, performing a long maturation.

The result is that sweet taste that melts in your mouth.

Un prodotto piuttosto particolare ottenuto dalla cottura di un taglio particolare di carne di manzo. Si presenta compatto, del tipico marroncino delle carni rosse cotte, ideale da tagliare in fette sottilissime come alternativa ai prosciutti.

Cotta al forno con dolce nota di fumo.

Gusto saporito.

MORTADELLA LAVINO 1/2 S.V. 3kg(GSI)

Mortadella Nostrana Bladder Natural is produced exclusively with carefully selected pigs raised in Italy. Shoulder and throat fat are cubed and washed before being mixed with minced meats at the time of processing. The dough is then stuffed into a natural bladder, typical of nostrano products 1/2 5kg

Mortadella Nostrana with pistachio is produced exclusively with carefully selected pigs raised in Italy. Shoulder and throat fat are cubed and washed before being mixed with minced meats at the time of processing. The dough is then stuffed into a bladder. ½ 10kg

Pancetta tesa stagionata affumicata 

La pancetta coppata è un prodotto ottenuto da capocollo di maiale avvolto in strati di pancetta e rivestito in carta vegetale.

Di colore rosso intenso della carne e bianco caratteristico del grasso.

Al taglio si manifesta compatta con una buona tenuta della fetta.

Profumo invitante di aromi e stagionato.

Pancetta stufata cotta.

Gusto dolce e delicato con lieve nota di fumo.

Pork leg cooked in the oven slowly, scent and taste slightly smoked

Salume tipico italiano ottenuto dalla salatura e cottura della coscia del maiale.

Non contiene fonti di glutine, polifosfati aggiunti, glutammato monosodico.

Prosciutto cotto scelto, senza lattosio glutine e polifosfati aggiunti

Cotto senza cotenna.

Ideale per farciture.

Prosciutto crudo derivante dalle migliori carni di suino italiane, delicato e morbido nell'affettamento

Il prosciutto crudo fiocco della Valtellina è ricavato dai tagli più pregiati delle cosce di alta qualità, la sua lavorazione rispetta fedelmente l’antica ricetta di famiglia. Il profumo inconfondibile, il gusto delicato e caratteristico, garantiscono un’esperienza unica. La forma pressata a mattonella, disossata, garantisce infine alta resa al taglio e fette uniformi dall’inizio alla fine.

Wise and careful selection of the fresh leg of origin, the hams rest for maturing in the hilly and mountain areas treated with a dedicated salting, an essential part of seasoning, which determines the character and taste;

It’s a whole raw cured pork sausage of the "Iberian breed" seasoned in marble with the addition of spices and aromas.

Selected cooked ham with a sweet and dry taste.

Whole salted sausage subjected to short drying and smoking

The underside of smoked Black Angus has an important marbling, which gives softness to the product.

It has a sweet taste, smoking is not excessive but characterizing, good chewability and solubility.

SPALLA COTTA SGR.ALBA BAULETTO(BO)

Da 160 anni Senfter è sinonimo di Speck. Pero ogni prodotto c'è un'attenta selezione delle materie prime, una perfetta miscelazione di spezie e un'affumicatura leggera all'aria fresca e pura di un territorio che è il vero valore aggiunto. 

Queste caratteristiche, insieme a una lunga stagionatura, conferiscono allo speck Sanfter proprietà uniche.

Product characterized by an intense red color and spicy flavor and pleasantly spicy.

Pork meat with a spicy and pleasantly spicy taste.

True gastronomic pearls that require time and patience, dedication and passion: venison, are the common thread with which to rediscover the best tradition and the typical mountain.

Just a taste to discover the genuineness and the intense but refined taste of healthy and well made things.

The Tuscan capocollo is a sausage that has a part of muscle and a fat part derived from the musculature of the animal, this once spicy and seasoned, the taste remains sweet and tasty.

Even today the wild boar in the form of appetizing delicacies, fills those who try it, with unforgettable revelations

The king of game does not come down from the bench, but rather conquers the gourmet table, bringing all the aromatic nuances of the undergrowth

The secret lies in the cuts of meat chosen, in the special care that is dedicated to seasoning, respecting a centuries-old process