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Campanian cold cuts are the protagonists of many local recipes: from appetizers to fried soup with pork entrails, they represent a delicacy that cannot be renounced.
Among the most famous Campanian salamis, we want to mention: the salami of Naples, which is slightly spicy; raw pork ham, which is preserved in natural...
Campanian cold cuts are the protagonists of many local recipes: from appetizers to fried soup with pork entrails, they represent a delicacy that cannot be renounced.
Among the most famous Campanian salamis, we want to mention: the salami of Naples, which is slightly spicy; raw pork ham, which is preserved in natural environments to preserve its unique flavor; the stretched pancetta, which is obtained by subjecting the piece of meat to a seasoning in its original or rolled shape.
Very famous are also the black Casertano pork cured meats such as prosciutto, salami, sausage and capocollo.
Typical hams of Campania and Italians produced by the processing of pork meat from the skin typically white-pink.
Cured meat types of Campania and Italians derived from the processing and processing of the precious black pig Casertano. This pig has the characteristic of having soft and tasty meats.
Ingredients: pork, salt, fennel seeds and spices Wrapper: natural bowel Seasoning: 30 days Storage: Keep in a cool place
Ingredients: pork, salt and spices Wrapper: natural bowel Seasoning: 30 days Storage: Keep in a cool place
The salami Napoli is a sausage typical of the Campania region consists of pork and various flavoring ingredients. Ingredients: pork, salt and spices Wrapper: natural bowel Seasoning: 60 days Storage: Keep in a cool place
Cold cuts simple, full of flavor and fragrance. Ingredients: pork, salt and spices. Without preservatives. Seasoning: 4 months Storage: Keep in a cool place
Ingredients: pork, salt and spices. Without preservatives. Presentation: Hand tied up Seasoning: 4 months Storage: Keep in a cool place
Salami in oil with truffle are of pure Piedmontese pork meat, aged for at least two weeks, then put in oil along with the precious black truffle of sliced Piedmont. Ideal for appetizers, aperitifs and various stuffings.
Salami with Barolo red wine in oil are made from pure Piedmontese meat, mixed with famous red wine Barolo and aged at least two weeks before being put into oil. Ideal for appetizers, aperitifs and various stuffings.
Pork Capocollo of Sannio is a salami obtained by working the pork neck muscles. At the end of the work it is sacked in a natural gut. The seasoning is done with a wood fireplace and lasts 90-120 days. The product is particularly fragrant and has a soft consistency and a decidedly aromatic taste. Packing: 500gr
Culatello is obtained from the pork thigh, exactly from the muscular part between the bow and the knee. Culatello of the Matese is distinguished by the traditional culatello for seasoning, which is done with the pork rinds and not in the bladder, for salting and flavoring using a clever mixture of herbs prepared personally by Eugenio Tomaso. Packing: 5Kg
The Soppressata of Sannio is one of the most renowned products of the Campania tradition. The meat is cut into pieces, seasoned with salt and black peppercorns and then stuffed in natural buds with the addition of small lard cubes that characterize the product for the typical flavors and softness. The maturing takes not less than two months. Packing: 300gr
Black Pork Capocollo of Sannio is a salami obtained by working the pork neck muscles. At the end of the work it is sacked in a natural gut. The seasoning is done with a wood fireplace and lasts 90-120 days. The product is particularly fragrant and has a soft consistency and a decidedly aromatic taste. Packing: 500gr
Fiocco (shank) of Culatello from Matese is the smallest and lean muscular part of the posterior limbs of the pig, without rind and bone. After hand-picking, it is then coated externally with a natural skin to better protect it. At the end of the process, it is seasoned for a period of at least 8-10 months in warm and dry environments. Packing: 1,5Kg...