Food Grade Paper

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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.

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).

304,50 

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 over 30 months. Moreover, this product has the PDO certification (Protected Designation of Origin).

243,80 

The Prosciutto from Sauris PGI is a cured ham produced in the municipality of Sauris, in Friuli-Venezia Giulia. The main feature of this product is the slight smoking, obtained exclusively using beech wood. The Prosciutto from Sauris has the PGI certification (Protected Geographical Indication).

333,50 

The Prosciutto Pratomagno is a cured ham typical of the Arezzo province, in Tuscany. The Pratomagno is produced from solely Italian pigs weighing up to 11 kg and cured for 20 months. Taking into account its savoury taste and that it melts in the palate, we recommend that you taste it on its own or, perhaps, combined with cheese and a glass of wine.

348,00 

The Prosciutto San Daniele PDO is a cured ham produced in the province of Udine, in the north of Italy. It is famous in Italy and beyond for its sweet and delicate taste. The main feature of this product is the presence of the trotter, which makes it automatically recognizable. The Prosciutto San Daniele has a PDO certification (Protected Designation of Origin).

272,60 

The Prosciutto Sant’Ilario is a cured ham produced in the province of Parma, Emilia Romagna. It is recognised as an extremely high-quality Prosciutto from Parma and made from the best and heaviest Italian pig’s hind legs, selected and cured for 30 months. Taking into account its sweet and delicate flavour, we recommend tasting it on its own or, perhaps, together with dairy products and full-bodied wines.

137,20 

The Provolone del Monaco is a semi-hard cheese with a medium to long ageing, produced in Campania. The most striking feature of this cheese is its ingredient: only milk from Agerolese cows. The name originates from the sack cloth that the shepherds used to wear to protect themselves from the cold on the trip from the hills of Vico Equense to Naples, main market for their products.

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