MEATS PRODUCER: SALUMIFICIO SORRENTINO HAMS: PROSCIUTTO STAGIONATO ORO CON OSSO (" Gran Sasso" Seasoned Ham With Bone) Made out of national swine, it has a sweet and seasoned processing Aged: 15 months PROSCIUTTO STAGIONATO CON OSSO (" Gran Sasso" Seasoned Ham With Bone) Made out of national swine, it has a sweet and seasoned processing Aged: 14 months PROSCIUTTO DI PARMA STAGIONATO CON OSSO ( "Parma seasoned ham with bone) It possesses all those qualities due to a "PARMA" (D.O.P.) Aged: 16 months PROSCIUTTO STAGIONATO ORO DISOSSATO (" Gran Sasso" Seasoned Ham Without Bone) Made out of national swine, it has a sweet and seasoned processing Aged: 15 months PROSCIUTTO DI PARMA STAGIONATO SENZA OSSO ( "Parma seasoned ham with bone) It possesses all those qualities due to a "PARMA" (D.O.P.) Aged: 16 months PROSCIUTTO DISOSSATO "CASTEL DI SEPTE" Peculiar ham, sweet to taste, made excellent by the low waste, it look already ready for slicing, it's weight varies from 5.2kg. To 6kg. It is availanle vacuum packed without the shell-like bone - little hip - that makes Aged: 6 months easier the processing CULATELLO SOTTOVUOTO "RISERVA DEL DUCA" The "Riserva del Duca" is a classical culatello and therefore represents the best part of the ham, the valuable one, for fine palates. With about 5.5kg of speckling, it is availanle vacuum packed without the shell-like bone, Aged: 14 months CUTTING SALAMI: SALAME UNGHERESE Typical salted pork meat for slicing, with the finest grinding. Kneaded with selected lean meat, slightly flavoured and smoked, it is made into sausages with a bowel of gauge 110. The speckling is about 3.2kg. MILANO SALAMI Produced with lean mixtures. Thoroughly free of nerves and cartilage, it is made into sausages, with a bowel of gauge 110. Typical for slicing, its weight is about 3.2kg. SPIANATA ROMANA Typical flat product from "Lazio" made into sausages in natural bowel, it is obtained with chopped bacon fat and selected lean meat. Seasoned for 60 days, it weights 2.5 kg. Sweet to the taste, it is available also spicy. SOPPRESSA SICILIANA Particulary spread throughout Sicily, this salami is richly filled with chopped bacon fat and flavoured with Sicilian spices. It weights about 3.0 kg. PICCANTINO SPICY SALAMI Typical spicy salted pork meat for slicing, it weights 2.5kg. Whit an intermediate grinding, it is made into sausages with a bowel of gauge 110. TOSCANO SALAMI Excellent salami of pure swine with a classical taste obtained with mixtures of lean meat of fine grinding. The chopped bacon fai in cubes gives the salami its typical rich and intense taste. Made into sausages in natural bowel, gauge 110/110, it weights about 3.5 kg. FINOCCHIONA SALAMI A typical salami from Tuscany, which is called after because of the fennel seeds added to the kneading of pure swine. The fat meat consists of "guanciale". Made into sausages in a bowel bean shaped, gauge 130, it weights about 3.0kg. HOT SPICY SPIANATA Typical product from cutting flat shape, wrapped in synthetic gut with selected lean meat Spicy taste, size 2.5kg. VENTRICINA SALAMI Typical salami for slicing, made into a sausages in natural bowel, it weights about 3.5 kg. Typical of lower Abruzzo. It is characteristic for the good quality of the local hot chilli pepper from "Valle del Sangro". Amazing as a pizza topping. NAPOLI SALAMI Naples salami has a streched cylindrical shape and a sweet and a characteristic taste, slightly smoked. TAKE AWAY SALAMI: MUGNANO SALAMI Typical and particular for the first-like shape of its bowel, it needs a long seasoning beacause of the thickness of the natural bowel. Made out of valuable meat, it has a weight od 300 grams. Vacuum-packed singlee. BOCCONCINI ABRUZZESI DOLCI (SWEET OR SPICY) They are little sausages like the Siena ones, made into sausages in natural swine bowel with a fine grinding. Available in vacuum packaging of 300 grams in protected atmosphere. SAPOROTTO SALAMI Small size salted pork meat, the weight is 120 grams and having a medium grinding and a sweet taste. SALSICCIA ABRUZZESE APPASSITA Long about 12 centimetres each, these sausages are sold in vacuum packaging (300 grams) The kneading has a medium grinding and the sausages are very sweet, tasty and appetising. LONZE, FILETTI, PANCETTA PANCETTA ARROTOLATA (SWEET OR SPICY) A type of "magretta" bacon, produced with lean meat, very sweet to taste. It has a seasoned weight about 2.0 kg. Also available spicy. PANCETTA TESA (SWEET, SPICY OR SMOKED) Very sweet product, it reaches a seasoned weight of about 4.0 kg. Sold vacuum packed. Also available half size (2.0kg) It can be ordered, sweet, smoked and spicy. FILETTO It is a very lean and sweet product, made into sausages in a natural bowel, and has a weight of 2.5 kg. Also available in pieces vacuum packed. COPPA Made into sausages in natural bowel, well seasoned, it reaches the weight of 1.5kg. Also available in half, vacuum packed. Also available spicy. BEEF BRESAOLA With a vacuum packaging of 1.8 kg. or 3.6 kg. the hip extremity represent the best you can expect from bresaola. Of high quality, it is possible to pack it both in half and whole PRODUCER: PROSCIUTTIFICI PICARON HAMS: PROSCIUTTO "SAN DANIELE" D.O.P. WITHOUT BONE San Daniele ham is the pride of the area and is well known all over the world by gourmets who appreciate its sweet and refined taste. Its delicate flavour and the perfect balance between its winning taste and genuine nutritional properties. Available also with bone. Average weight from 8.5 kg. to 11.5 kg. Aged: 15 months PROSCIUTTO RUSTICO Made out of national swine, it has a sweet and seasoned processing Aged: 14 months Average weight: from 6.5kg. To 9kg. SPECK An Italian cured, smoked meat native to the Alto Adige, a region that straddles Northern Italy and Southern Austria. To make speck, a boned pork leg is cured in salt, and spices like laurel and juniper, then intermittently slow-smoked, using pine or juniper wood for several months. Average weight: from 5 to 6kg. Available also in half: from 2.5 to 5kg. PRODUCER: BIDINELLI MORTADELLA: CLASSIC MORTADELLA Beautiful mortadella packed in a natural beef bladder, manually bound with strings. In various formats from 10 kg to 20 kg available. Visually appealing at the traditional deli counter. Available in whole or half pieces, vacuum packed. TRUFFLE MORTADELLA Very beautiful mortadella packed in a natural beef bladder manually bound with strings. In various formats from 10 kg to 20 kg available. A very well-balanced taste thanks of hand-cut black summer truffle, make the product inevitable in deli counters, delicatessen shops and fashion places. Whole or half pieces, vacuum packed, available. GLUTEN AND LACTOSE FREE PRODUCER: F.LLI BRUNO s.r.l. SALAMI Salame Majella Classic Italian salami, made with fresh pork, finely ground, cured with salt, pepper, spices and flavourings Stuffed in natural casing with sizes size 1.800 kg. Aged for a minimun of 60 days maturing. Schiacciata Abruzzese Typical salami of the province of L'Aquila, produced with choice pork, finely ground, stuffed in veal casing bondiane and put under the press for a few days to create the characteristic flattened shape. Sizes from 2.400 kg. Aged for a minimum of 60 days. AGED TENDERLOIN Obtained with the full muscle of loin pork, cured with salt, pepper, spices and flavourings. Aged for a minimum of 60 days, with sizes to 2.400 kg. AGED CAPOCOLLO SALAMI Obtained from the full muscle of the neck of pork, cured with salt, pepper, spices and flavourings Encased and aged for 60/70 days. Sizes from 1.500 kg. VENTRICINA Typical salami of Vasto in the province of Chieti, Abruzzo. Fresh pork is selected and carefully worked, cut into large chunks and cured with salt, chili pepper, wild fennel seeds, pepper and spices VENTRICINA HOME MADE Typical salami of Vasto in the province of Chieti, Abruzzo. Fresh pork is selected and carefully worked, cut into large chunks and cured with salt, chili pepper, wild fennel seeds, pepper and spices Stuffed in casing in the shape of a pig's bladder, tied with twine and hung for 60/90 days ageing. SALSICCIA TEATINA (SWEET OR SPICY) Made with fresh pork, finely ground, cured with salt, pepper, spices and flavourings. Stuffed in pork casing, and tied one behind the other to form a necklace of about 270 grams Aged for a minimum of 10/15 days.
© Copyright 2019