
Fresh onions in extra virgin olive oil.
Net weight: 200 g
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)
Fresh onions in extra virgin olive oil.
Net weight: 200 g
Gourmet Giardiniera with onion and celery, contains hand-cut vegetables, cooked separately and pickled in sweet and sour for 10 days before being preserved in olive oil. Great with meat and fish dishes, but even better with traditional cheeses and salamis.
San Secondo Spalla Cotta, guaranteed by the experts in cold cuts. Spalla Cotta is a typical cold cut of the town of San Secondo, in the lower Parma area, where pork shoulders are still lovingly prepared like in the good old days, using only prime ingredients. Buy a portion of vacuum-packed Spalla Cotta, perfect for the family.
San Secondo Spalla Cotta goes back a long way in time, perhaps even thousands of years. Giuseppe Verdi was partial to it and would give it to his friends as a gift, advising them on how to cook it without it becoming gristly. It has an irresistible aroma. It is a soft, delicious, select cold cut, low in fat and if correctly sliced, Spalla Cotta melts in your mouth. It should be thickly sliced, by hand. Enjoy it alone or with some torta fritta, a traditional Emilia food made from water, flour, salt and baking powder which is molded into a dough, cut into pieces and fried in lard.
Spalla Cotta production has been mastered down to a fine art. The meat used is from the pig's shoulder blade, which weighs in at around 20-21 kg. The cut is trimmed, rolled and marinated in salt, pepper, cinnamon, garlic and nutmeg. It is then salted a second time two weeks after this process. After the second salting, the shoulder is deboned and encased in the animal's bladder, sewed up and matured in special refrigerator cells from 40-60 days. Once this process has come to an end, the cut is cooked. Water, laurel and wine, white or red, at 70-80°C: the ideal length of time is an hour per every kilo of product. Once cooled, Spalla Cotta is ready to be sliced.
Characteristics
Whole Spalla Cotta is massive and squat, reaching a weight of 7-8 kg and 25-30 cm in length approximately. When sliced, it is an intense pink color, with more or less accentuated fat marbling, depending on the meat from which it has been made. It has a delicate, agreeable aroma, especially when warm. It has a unique taste, sweet and slightly spiced, delicate enough to titillate your taste buds.
Nutritional Values
Spalla Cotta is high in proteins (22%) and lipids (17%) and low in sugars (0.5%).
How to Serve
Spalla Cotta is best served hot. Hand slice the cold cut with a kitchen knife. Slices should be thick, it does not matter if they are slightly irregular. It should be cooked using a bain-marie method: place the slices on a plate, cover with a second plate and place on a pan containing water which has been brought to the boil, for around 30-40 seconds. It is divine served with hot torta fritta or homemade bread, perhaps with some pickled vegetables. If you choose to serve it cold, hand cut it into slightly thinner slices: the correct thickness ensures that it melts in your mouth.
It is best served with a lively red wine such as a Fortana or a red wine from the Parma hills.
How to Store
The whole, vacuum-packed product should be stored in the refrigerator and consumed before the date printed on the packaging. Once opened, Spalla Cotta should be wrapped in cling film and stored in the lowest part of the refrigerator and should be consumed preferably no later than 3-4 days after opening.
Ingredienti: carne suina, sale comune, aromi (zuccheri: destrosio, saccarosio / antiossidante: ascorbato di sodio – E301) e spezie , conservanti: nitrito di sodio – E250
Nel prodotto non sono presenti allergeni; Nessun ingrediente utilizzato contiene/deriva da OMG
Peso: 1,2 kg
Conservazione: conservare lontano da fonti di calore dirette a temperatura +2°/+4°C
Scadenza: 90 gg dal confezionamento : la data del TMC è riportata sulla etichetta aggiunta alla confezione sottovuoto
Produttore: F.lli Grossi SRL
Via Marconi, 96 – numero CE IT 1761 L – 43035 Felino (PR) – Italia
Valori nutrizionali (per 100g di prodotto)
Valore energetico (Kcal) 273 – (KJ) 1132
Proteine 19.6 g
Carboidrati <0.5 g di cui Zuccheri <0.1 g
Grassi 21.6 g di cui acidi grassi saturi 7.3 g
Sale 2.60 g
Half PDO Culatello di Zibello. Savor the King of cold cuts selected and guaranteed by the Consortium of Culatello di Zibello. Try some genuine Culatello matured in the cellars of the lower Parma area.
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.
The smell of a plate of Culatta always makes everyone agree.
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.
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.
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.
Smoked and aged in the fresh mountain air. Produced according to ancient recipes. Sliced and ideal for any tasty occasion!
PDO Coppa Piacentina ready cut in half approx. 900 g. PDO Coppa Piacentina, as per production specifications, comes from pigs born, raised and slaughtered in Emilia Romagna and Lombardy (Italy). Product without lactose and without gluten.
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.
Always and only made by hand without colorants or preservatives, Giannarelli Colonnata lard releases spicy and sweet aromas when cut;
It has a soft and compact texture, deep sweetness, and herbaceous reflections.
Lard, on a simple slice of bread, is pure goodness.
Rolled Pancetta. Ideal to accompany bread croutons or fried polenta, for a tasty appetizer or as a secret touch in the kitchen.
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.
Whole deboned Culatta (rump) with rind, selected by us and ready to be sliced. A big cold cut which you can savor piece by piece, over time. The rind protects the cold cut during the maturing process, resulting in a sweeter taste and softer slice.
A food specialty that has its roots in the oldest Po Valley tradition, Mantova ciccioli are a cheerful and tasty snack.
PGI Precooked Cotechino Gran Ferrari 500 gr