Salumi
COPPA DI PARMA 6 months in slices g 150
It is a cold cut for connoisseures, whose particular taste varies according to the kind of secret curing applied, as well as the degree of aging of the product. To be cut and served into thin slices, it proposes an exciting scent and taste thanks to the application to the cured meat of few sapid spices before the stuffing procedure.
CULACCIA DI ROSSI 20 months a metà kg 2,0 – 2,5
The Culaccia is obtained from the most precious part of the Prosciutto, the tight of the swine. The secret recipe comprises a first part of preparation, as well as a phase of salt addition and spice mix addition. The Culaccia di Rossi, to be considered it’s inventor, is an exceptionally sweet and tasty cold cut, easy to cut and to conserve.
CULACCIA DI ROSSI 20 months affettata g 150
The Culaccia is obtained from the most precious part of the Prosciutto, the tight of the swine. The secret recipe comprises a first part of preparation, as well as a phase of salt addition and spice mix addition. The Culaccia di Rossi, to be considered it’s inventor, is an exceptionally sweet and tasty cold cut, easy to cut and to conserve.
CULACCIA DI ROSSI 20 months kg 5,0 – 5,3
The Culaccia is obtained from the most precious part of the Prosciutto, the tight of the swine. The secret recipe comprises a first part of preparation, as well as a phase of salt addition and spice mix addition. The Culaccia di Rossi, to be considered it’s inventor, is an exceptionally sweet and tasty cold cut, easy to cut and to conserve.
CULATELLO DI ZIBELLO 20 months in half kg 1,8 – 2,0
Perfumed, fragrant, dry, exciting: why is it so cherished? Well, this is a special cold cut; it’s secret lies in the aging process it is subject to, which takes place in specific cellars. The stone walls of these cellars release a constant degree of humidity, and the cyclic turnover between the severe winter cold as well and the humid summer hot allows specific mildews to cover the cured stuffed meat, thus giving the Culatello its unique set of perfumes.
CULATELLO DI ZIBELLO 20 months kg 3,6 – 4,2
Perfumed, fragrant, dry, exciting: why is it so cherished? Well, this is a special cold cut; it’s secret lies in the aging process it is subject to, which takes place in specific cellars. The stone walls of these cellars release a constant degree of humidity, and the cyclic turnover between the severe winter cold as well and the humid summer hot allows specific mildews to cover the cured stuffed meat, thus giving the Culatello its unique set of perfumes.
CULATELLO DI ZIBELLO 20 months slices g 150
Perfumed, fragrant, dry, exciting: why is it so cherished? Well, this is a special cold cut; it’s secret lies in the aging process it is subject to, which takes place in specific cellars. The stone walls of these cellars release a constant degree of humidity, and the cyclic turnover between the severe winter cold as well and the humid summer hot allows specific mildews to cover the cured stuffed meat, thus giving the Culatello its unique set of perfumes.
FIOCCO CON COTENNA 8-10 months half kg 1,0 – 1,2
A delicious product that come from the less fat area of the swine tight. The Fiocco is covered with salt and spices, and then let age in cellars with constant ventilation. The Fiocco is a light cold cut, easy to digest, optimal for people on a diet and as afternoon snack for children.
Lonzino – a piece in vacum
Lonzino – a piece in vacum
Lonzino, is a salami designed for a few years, in fact, the great Bruno Rossi, also thought to those who are careful
MORTADELLA affettata g 150
MORTADELLA affettata g 150
The Mortadella comes from an enchanting mix of noble swine cuts, with the addition of small cubes of lard and swine fat. The meat dough is cured with a mixture of spices, stuffed into natural or artificial sausage casing, and then slowly and uniformly cooked at 70°C. There are many ways to enjoy this fantastic product, but maybe the customary thin slice into a Rosetta bread roll can still be considered the best one.
MORTADELLA ALCISA kg 1
MORTADELLA ALCISA kg 1
The Mortadella comes from an enchanting mix of noble swine cuts, with the addition of small cubes of lard and swine fat. The meat dough is cured with a mixture of spices, stuffed into natural or artificial sausage casing, and then slowly and uniformly cooked at 70°C. There are many ways to enjoy this fantastic product, but maybe the customary thin slice into a Rosetta bread roll can still be considered the best one.
Spalla Cotta (Cooked Shoulder) from San Secondo
The cooked shoulder from San Secondo Cotta is is irresistible if eaten hot. This salami is typical of the “low” Parmense, in