Wide range of : Italian Parma ham-Modena ham-Bresaola-Salami Montanaro-Modenese,Toscano,Calabrese-Parmigiano Reggiano-Grana Padano,etc..
Making a Parma Ham is a long and painstaking process; all producers of Prosciutto di Parma share one goal:
To cure a leg of pork with pure sea salt in order to keep the meat as sweet-tasting and as supple as possible.
The hams are made from the rear haunches of the pig;
The curing is controlled carefully so that the ham absorbs only enough salt to preserve it. By the end, a trimmed ham will have lost more than a quarter of its weight through moisture loss, helping to concentrate the flavour.
The meat becomes tender and the distinctive aroma and flavour of Parma Ham.
The salami toscano is made from the best shoulder cuts and bacon from Italian pigs.
Toscano salami reflects ancient traditions using salt, pepper, natural flavourings without the use of milk derivatives, thickeners and colourants, allowing the product to mature and ferment naturally.
We use the best parts of pork meat, the most substantial fatty parts, the inside part of black pepper
corns, the least amount of salt possible and, to contain it, the soft ntestinal tract of the pig which has slightly thicker walls, making the product soft, sweet and delicate.
Prosciutto di Modena
This ham is obtained from the hind legs of national pigs reared according to strict production regulations; it has been awarded the PDO status.
The ham is cured in the hills along the Panaro River, between Modena and Bologna, an area particularly suited to traditional products.
This ham is characterised by a sapid but not salty taste and a sweet-intense fragrance.
Salami Modenese made by the top quality pig meats processed according to a strict set of rules drawn up by a specific association of producers.
The grinding is medium-large, the taste and the perfume are sweet and delicate. Ideal for a good appetizer or a healthy snack.
From 1996 the original Bresaola della Valtellina is a product guaranteed by PGI communitary trademark, exclusively used by certified producers of Provincia di Sondrio that strictly follow the
disciplinary code of production.
Consorzio di tutela Bresaola della Valtellina guarantees the origin of this tasteful product, promotes the original trademark and protect it from imitations and falsifications.
The origin of the Calabrian salami tradition probably dates back to the Greek colonization of the Ionian coast and to the glories of Ancient Greece.
Historical records describe the workings of pigmeat since the 17th century.
In this epoch is the first written reference, contained in a work entitled "Della Calabria Shows", where they mention an extensive use of technical specification for processing of pig meat. In more recent times the production of sausages in Calabria is attested by statistics, published following the censuses of Gioacchino Murat, dating back to the early 19th century. In these documents it also highlights the use of spices and aromas derived from local plants to give more flavor to the meat.
The particular and intense taste is enhanced by the combination with red wines from the local tradition, with high alcohol content. The sausage, which became part of tasty southern cuisine, recipes can be enjoyed even by itself, served as an appetizer along with other meats and cheeses, combined with sourdough bread.
This prestigious salami is made from the leanest cuts of fresh Italian pork, skilfully aromatized and preserved in a natural casing.
Montanaro is known for its delicate, easy-to-like flavour.