Free Shipping - For orders over 200€ (up to 25Kg)
Free Shipping - For orders over 200€ (up to 25Kg)
Free Shipping - For orders over 200€ (up to 25Kg)
Crescentine o tigelle are produced using the traditional method of the Modena Apennines
Giannarelli's Guanciale di Colonnata is made by cutting the lean, fat-rich part of the cheek of a heavy Italian pig suitable for Parma and San Daniele hams.
It has a strong flavour, spicy and herbaceous aroma.
Ideal for sauces, especially amatriciana and carbonara or paired with shellfish.
The piadina mignon is excellent for an aperitif, a snack or for a children's snack. To be consumed stuffed or instead of bread. 10 Pieces.
Lardo di Colonnata Giannarelli is a lard from heavy Italian pigs, whose mature meat is also used to make Parma ham DOP.
Always more than 5 cm high, squared and trimmed, the lard is placed in the Colonnata marble basins, then covered with coarse sea salt, black pepper, various spices, Italian garlic and rosemary.
It ages in Colonnata in natural environments for up to 8 months.
INGREDIENTI: lardo fresco italiano, sale marino, aglio e rosmarino freschi pepe e spezie.
Conservare in luogo fresco e asciutto, lontano da fonti di calore.
Prodotto da Giannarelli Lardo di Colonnata - via Comunale di Colonnata, 2 - Carrara - MS - Italia
From the trimming of the pork neck here is a salami for a light and flavorful appetizer. The seasoned coppa is still made as it once was: only pork and a pinch of spices. It is precisely the artisanal production and natural seasoning that make this product unique.
Salame Felino PGI is the most delicious cold cut from the Parma Hills. A controlled production chain, PGI certified, all the goodness of traditional pork butchery. The 600 g format is the perfect choice for a snack or delicious starter.
Fiocco di prosciutto is made with 100% Italian meat. Product without lactose and gluten.
It is the masterpiece of Italian gastronomy. It is not for nothing that they call it the king of cured meats. Culatello is born between the winter fogs and the sultry summers of the Bassa Parmense. Only in this corner of land bathed by the Great River does the most noble part of the pig become Culatello.
PGI Coppa di Parma is distinguished by its soft texture, mild tastiness and delicate scent for full enjoyment of the typical pork meat taste.
Precooked Zampone Gran Ferrari 1 kg
Salame di Felino is the most delicious cold cut from the Parma Hills. A controlled production chain, PGI certified, all the goodness of traditional pork butchery. The 900 g format is the perfect choice for a snack or delicious starter.
A food specialty that has its roots in the oldest Po Valley tradition, Mantova ciccioli are a cheerful and tasty snack.
A time-honoured and prestigious brand from Bologna that has made Mortadella the flagship of its productions. A recipe deeply rooted in tradition, simple and using high quality cuts.
The high quality cooked ham stands out from the others for the excellence of the selected raw materials and the use of rigorous industrial manufacturing processes. Fragrant and soft, it is an extremely versatile cured meat, suitable for a snack, a light second course or to make a fragrant sandwich for a snack.
Rolled Pancetta. Ideal to accompany bread croutons or fried polenta, for a tasty appetizer or as a secret touch in the kitchen.
Culatta with rind in half, ready to slice. A great salami to be enjoyed a little at a time. The rind protects the salami throughout the curing process. The result is a sweeter flavor and a softer slice than traditional Culatello.
This trio of typical Parma cured meats is a convenient package that everyone can agree on: those who love the sweet taste of ham, the more flavourful taste of coppa, and those who love the spicy taste of salame. Excellent as a mixed appetizer or as a second course, to accompany artisanal garnish and Parmigiano Reggiano DOP.
Gran Riserva salame is a production of excellence, made with meat from heavy Italian pigs and a few other ingredients. After a slow seasoning, of at least 90 days, at the moment of cutting, from the slice "that makes the drop" a unique scent and aroma will be released, which will conquer you.
Fiocco, otherwise known as Fiocchetto, is the typical cured meet product from Bassa Parmense (lit. Po river area in the outskirts of Parma). The cut comes from the lower part of the pork haunch. Smaller and leaner than Culatello, it is the perfect choice for those who wish a mild and light starter.
Bresaola di punta d'anca is a highly selected product, obtained from the most prized cut of the bovine thigh with careful processing and a short maturation.
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