This website uses cookies to improve the browsing experience of users and to gather information on the use of the site.
We use both technical cookies and third-party cookies to send promotional messages based on user behavior.
You can know the details by consulting our Cookie Policy. By continuing browsing you accept the use of cookies; otherwise you can leave the site.
If you wish you can Delete all your cookies.
Salumi_008
New product
Available
Warning: Last items in stock!
Availability date:
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
Tomaso Salumi has been involved in the processing of cured meat since 1962.
Eugenio's current owner, granddaughter of the grandfather of the same name who founded the business, and boast over 30 years of experience in this field and a strong desire to experience and to get involved in improving their work.
Over the years, the reputation of Tomaso Salumi and his team has grown increasingly and the awards have not longed to be alive; there are so many quotes and articles of enogastronomic magazines dedicated to the work and work of Carthusian family Eugenio, including Espresso Napoletano and Il Gambero Rosso.
In addition, there are many appearances for the brand at Salone Del Gusto in Turin and CIBUS in Parma, a sign that the company has all the rules in order to make its products known, of great quality, even outside of the Campania borders.
The pursuit of excellence is what characterizes the company Tomaso Salumi who has made quality his philosophy and his work credo.
Respect for the traditions handed down from father to son and master craftsmanship combined with a continuous study of animal and product handling methods blend perfectly with the use of modern equipment and cutting edge methods.
Every stage of the work is aimed at obtaining a product of the highest quality, with the color and the unmistakable flavor, which satisfies the taste of the most demanding audience and even before that of Eugenio Tomaso, first taster and critic of his work.
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
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...
Composition consisting of a rustic wooden cutting board and a salami Napoli The salami Napoli is a typical sausage of Campana gastronomy and consists of pork and various flavoring ingredients. Ingredients: pork, salt and spices Wrapper: natural bowel Seasoning: 60 days Storage: Keep in a cool place
Composition consisting of a wooden cutting board and a pork sausage The sausage is a seasoned pork sausage, produced by filling a natural casing with a mixture of lean and fat parts, cut into cubes and mixed with salt. Ingredients: pork, salt, fennel seeds and spices Wrapper: natural bowel Seasoning: 30 days Storage: Keep in a cool place
Sannio pork loin is a sausage deriving from boneless pork loin, salted, seasoned with spices and matured for a maximum of 3-4 months. When cut, the slice of lonzino is bright red with white streaks of fat. Casing: natural casing Presentation: Hand-tied Maturing: 90 days
Casertana breed black pork raw ham is prepared by hand only with a tanning of salt and natural aromas. The maturation period is 24/36 months. Intense taste that recalls the aromas of the forest and a deep sweetness, which comes from the type of breeding with feeding in the wild. Contains no preservatives. Product weight: approximately 4.5 kg Format:...
No related articles on blog