Prosciutto Dolcecuore
Approx 2.5kg
- Typically from the Tuscan region
- Cured off the bone so it opens out more over time and is typically long and flat.
- Dry-cured with salt, pepper, thyme, rosemary, garlic and the natural aromatic herbs typical of Tuscany.
- The raw material is carefully selected and only the heart of the thigh with the right proportion between the fatty and the lean part is used to produce this speciality.
- One of the most well known Italian salami.
- Salami made with meat ground to a rice grain consistency.
- Delicate flavour.
- Made exclusively with Italian Pork.
- Excellent for Pizza, sandwiches, antipasto plates
Sopressa Vicenza
Approx 3kg
- Salame from northern Italy, typical of the Venetian culinary tradition.
- A fairly big salame made with Pork seasoned with salt, peppercorn, garlic and wine.
- A medium ground salame with a subtle garlic flavour.
- The texture is tender, flavour distinctive and aromatic due to the long maturation. (approx. 4 – 6 months)
Spianata Piccante
Approx 2kg
- Spianata means flattened.
- Medium grain, spicy flavoured salami.
- Mixed with lightly chopped lard cubes, dried and matured in small racks which give it its characteristic squashed slightly bent shape.
- Made exclusively with Italian pork. Gluten Free.
- Perfect on pizza or antipasti platter.
Prosciutto di parma (Parma Ham)
Approx 7.5kg
- Known as the masterpiece of Prosciutto
- The history and region of Prosciutto di Parma production are what set it apart from other prosciuttos in the world.
- Parma ham is geographically protected.
- Can only be produced from the hind legs of specially selected heritage breed pigs raised in 11 regions of Italy according to the highest standards.
- The Parma Crown means an authentic 100% natural product: no additives or preservatives, just sea salt, air and time.
Chorizo Extra Vela c60
Approx 1.5kg
- Product of Spain.
- Salame style sausage made from coarsely chopped Pork and Pork fat marinated in salt, spices and Pimenton (a smoked paprika which is sweet, smoky and spicy)
- Great on pizzas, or eaten as tapas.
- Product of Spain.
- Salt cured ham, similar to Prosciutto from Italy.
- Dry cured for a year
- Tends to be less salty & slightly milder than Prosciutto.
- Meat slightly darker than Prosciutto.
- Delicious with melon or pear.
Pancetta Peppered Flat
Approx 1.5kg
- Pancetta peppered is Italian bacon made from Pork belly that has been cured using sea salt and spiced with a selection of spices and a dusting of pepper.
- Add it to a pasta sauce or soups for a full bodied flavour.
Pancetta Smoked Flat
Approx 4kg
- Smoked Pancetta is Italian bacon made from Pork belly that has been naturally smoked.
- Add it to a pasta sauce or soups for a full bodied flavour.
- Can also be wrapped around other meats, scallops, oysters or prunes.
Pancetta Arrotolata Coppata
Approx 5kg
- Product of Italy.
- Made from deboned pork belly and coppa (meat from the back of the neck) which is delicately rolled, trussed and cured using salt, pepper, cloves, nutmeg and other spices.
- Use as an appetizer, great with cheeses.
Chorizo Extra Picante
1kg pack
- Delicious Chorizo from Spain – GF
- Must be cooked.
- Coursely chopped pork and pork fat with spices, garlic and chilli.
- Intense juicy flavour.
- Chorizo is very versatile – cook and put onto antipasti platters, use in recipes, great on pizza.
Mortadella pistachio olimpica
Approx 2kg
- High quality Italian mortadella.
- Mortadella is a product of Bologna.
- Made of finely hashed or ground, heat-cured pork.
- Includes at least 15% small cubes of port fat.
- Flavoured with spices, pepper, myrtle berries and pistachios.
- Silky in texture and uniformly pink in colour.
- Use in sandwiches, pizza, wrap around cheese and bake then use on bruschetta.
Coppa nostrana
Approx 2kg
- Product of Italy
- A delicious flavoured meat obtained from the back of the neck of pork.
- Seasoned with salt, pepper, garlic and wine and cured for a minimum of 3 months.
- Full of flavour, always thinly sliced and essential on an antipasto platter.
Lardo Di Cusona
Approx 2kg
- Product of Italy.
- Lardo (a “good fat”) is made from the thick layer of fat on the back of a pig (fatback) which is cured with a mixture of salt, herbs and spices and is considered a delicacy.
- Wrap around roast meat to impart a delicious flavour.
- Sliced wafer thin and served as part of an antipasti platter.
- Texture is delicate and creamy while the flavour is slightly sweet and herbaceous.
