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Salumi_012
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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
The salami called “Napoli” is really produced everywhere in Campania, and it has many characteristics similar to Salame di Mugnano del Cardinale, amongst which, that it was historically considered such a high quality merchandise that it was used to pay for professional work and eaten during celebrations. This use made it a precious good to which many precautions were dedicated to maintain intact the flavour and genuineness of the meats. These have becomes with time part of the production, fumigation and aging techniques that have been passed from father to son.
To prepare this salami only the cuts of meat that come from shoulder, leg ham, neck and loin are used. They are cleaned by removing the flabby fat, and the bigger connective parts. The fat used has to be the hard fat and the bacon. The fat can’t be more than 24% of the whole mixture and natural intestine must be of pig.
The transformation and aging are done following traditional methods and the drying and aging have to be done in ventilated places. While drying the salami is also fumigated. The minimum aging time changes according to the size but it is never less than 30 days.
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...
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:...