Cured Meats

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30,25 

The Bazza Natural Salami with Garlic is traditionally produced in Veneto, in the north of Italy. The particularity of this salami lies in its processing: only selected meat is used, together with sea salt, crushed pepper and garlic. It is then bagged and hand tied in natural casings, without preservatives.

30,25 

The Bazza Natural Salami with Garlic is traditionally produced in Veneto, in the north of Italy. The particularity of this salami lies in its processing: only selected meat is used, together with sea salt, crushed pepper and garlic. It is then bagged and hand tied in natural casings, without preservatives.

20,70 69,00 

Valchiavenna is an Italian alpine valley North of Lake Como, and a historical producer of Bresaola, the most famous beef salume (cured meat) from Italy.

This Bresaola is made by the Del Curto brothers in the heart of Valchiavenna. It is smoked using Pine woods, hence its intense taste.

6,90 69,00 

Valchiavenna is an Italian alpine valley North of Lake Como, and a historical producer of Bresaola, the most famous beef salume (cured meat) from Italy.

This Bresaola is made by the Del Curto brothers in the heart of Valchiavenna. It is smoked using Pine woods, hence its intense taste.

13,80 46,00 

Valtellina is an alpine valley in Lombardy, Northern Italy, bordering Switzerland. Together with Valchiavenna, it is a historical producer of beef Bresaola, the leanest and healthiest among the Italian salumi (cured meats).

This PGI-certified Bresaola is made by spicing and air-curing only the best part of the beef topside.

4,60 46,00 

Valtellina is an alpine valley in Lombardy, Northern Italy, bordering Switzerland. Together with Valchiavenna, it is a historical producer of beef Bresaola, the leanest and healthiest among the Italian salumi (cured meats).

This PGI-certified Bresaola is made by spicing and air-curing only the best part of the beef topside.

14,82 

The Calabrian Soppressata PDO is a salami typical from Calabria, in the South of Italy. The distinctive characteristic of this product is its ingredients: pork meat, medium grinding, seasoned with chilli pepper from Calabria and bagged in natural casings. The Calabrian Soppressata has the PDO certification (Protected Designation of Origin).

11,25 75,00 

The Capocollo is a traditional Italian and Corsican cured meat, made with the meat close to the pork’s neck. This Capocollo is from Cinta Senese pigs, which are bred free-range specifically in the Siena province; their meat is tasty and have a small amount of fat compared to most Italian breeds.

96,60 

The Capocollo is a traditional Italian and Corsican cured meat, made with the meat close to the pork’s neck. This Capocollo is from Cinta Senese pigs, which are bred free-range specifically in the Siena province; their meat is tasty and have a small amount of fat compared to most Italian breeds.

15,60 

The Nduja from Spilinga is a salami made from pork meat, produced in Calabria. The singularity of this product is in its ingredients and its consistency: the casing is prepared by adding chilli pepper from Calabria and without any preservatives. Its soft texture makes it perfect to spread on bread or to use it as a main ingredient in typical local dishes.

5,25 35,00 

The Prosciutto from Norcia PGI is a cured ham produced in the province of Norcia, Umbria. The characteristic feature of this product is its main ingredient: only Italian pigs with hind legs weighing more than 8.5 kg and cured for at least 12 months. The Prosciutto from Norcia has the PGI certification (Protected Geographical Indication).

262,50 

The Prosciutto from Parma PDO is a cured ham produced in the province of Parma, in the north of Italy. It is a traditional product with a long history, popular and famous in Italy and beyond. The Prosciutto from Parma is produced solely from Italian pigs and cured for at least 24 months. Moreover, this product has the PDO certification (Protected Designation of Origin).

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