TRUFFLE SALAMI IN ATM CONF. A 1/2 STARVAGGI

A prestigious and delicate sauce embellished with White Truffle (Tuber Magnatum Pico). Prepared with a base of cream and Grana Padano, it does not require further processing and & # 232; a condiment ready only to be heated so that & # 233; can release all its fragrance. Ideal for dressing all first courses but also for the preparation of a fillet with truffles. Quantity ' 90 g.

The Truffle Sauce combines the delicate flavor of mushrooms with the aromatic and intense one of the Black Summer Truffle (Tuber Aestivum Vitt.), Resulting in a product with a harmonious flavor. Prepared in extra virgin olive oil & # 232; one of the truffle products more & # 249; known, an excellent condiment for appetizers, first courses and main courses of meat. Excellent spread on toast, bruschetta and croutons. Pu & # 242; also be used as an ingredient for the filling of pastries and pies. Quantity ' 500 gr. The Truffle Sauce combines the delicate flavor of mushrooms with the aromatic and intense flavor of the Black Summer Truffle (Tuber Aestivum Vitt.), The Truffle Sauce combines the delicate flavor of mushrooms with the aromatic and intense flavor of the Black Summer Truffle (Tuber Aestivum Vitt.),

A classic dish of the Langhe tradition, egg tajarin meet the Black Summer Truffle (Tuber aestivum Vitt.) In a marriage that refines its aroma and enhances its taste. Topped with a curl of classic or truffle butter or with one of the sauces from the "Tartufi al Massimo" line, they give the palate an explosion of flavors.

BLACK SUMMER TRUFFLE (SALE BY WEIGHT) The summer truffle or scorzone, scientific name TUBER AESTIVUM VITT, sometimes reaches considerable size and is very similar to the black truffle. The external surface shows brown pyramidal warts. It has an intense aromatic smell, but when cut it distinguishes it from the precious black one, because the gleba does not become dark, but tends to a dark yellow. It grows in both sandy and clayey soils, in deciduous forests but also in pine forests. It is highly appreciated and is used for the production of sausages and sauces.

NEBRODI BLACK PORK JUNIPER ARIST STARV. The term àrista identifies the back of the slaughtered pig, up to and including the loin. ... The arista is very common in Tuscan cuisine, cooked on a spit or in the oven and flavored with garlic, pepper and rosemary.

DONKEY BRESAOLA, HALF-PACKED IN VACUUM (SALE BY WEIGHT) An innovative Sicilian salami with a delicate but intense flavor and aroma The excellence of this product derives from the meat of the native donkey, which is mostly raised in the wild. This fact ensures that its meats are characterized by the right balance between lean and fat parts. In addition, donkey meat is renowned for its low-fat and polyunsaturated content, making it better for our omnivorous diet. Ideal to enrich a rustic Sicilian appetizer or an aperitif, combined with a good glass of full-bodied Sicilian red wine.

CAPICOLLO DI CALABRIA D.O.P. (SALE BY WEIGHT) Capocollo is one of the most consumed and well-known Calabrian products, obtained from the selected part of the pork neck which is garnished and salted together with natural flavors.

CULACCIA SARACENA, VACUUM PACKED (SALE BY WEIGHT) CULACCIA SARACENA IS THE SICILIAN ARTISAN CURED MEAT COMPARABLE TO THE MOST FAMOUS CULATELLO DI ZIBELLO. IT IS OBTAINED FROM THE CENTRAL PART OF THE THIGH OF THE PIG AND IS SEASONED ABOUT 5 MONTHS. THE SIZE IS ABOUT 5 KG. Ingredients: Leg of pork, sea salt - Stucco for finishing (pork lard, rice flour, salt). Type of processing: Dry salting and hand tied.

FILONZO REFINED IN STARVAGGI WINE Filonzo, a product of tender pork, a delight for superfine palates. Filonzo is an exclusive cured meat where the aroma and strength of Calabrian red wine are combined in perfect harmony with the sweetness and taste of the finest pork meats, its taste truly satisfies all palates. Its conical and elongated shape has given it the name of Filonzo. Produced from the loin, it is placed in brine for a few days and immediately afterwards in the red wine it is tasty, lean, delicate, harmonious in flavors.

FIOCCO DI CULACCIA, HALF-PACKED IN VACUUM (SALE BY WEIGHT) Ingredients: Leg of pork, sea salt, spices, aromatic plants - Stucco for finishing (pork lard, rice flour, salt). Type of processing: Dry salting, and tied by hand. THE CULACCIA FIOCCO IS OBTAINED FROM THE SIDE OF THE PORK LEG AND HAS A SEASONING OF ABOUT 2 MONTHS. THE WEIGHT IS ABOUT 2 KG.

GRAN CARRE 'ALL'ARANCIA, HALF VACUUM PACKED (SALE BY WEIGHT) Gran Carrè flavored with Orange is processed fresh and dry salted, with a salt and sugar cure. Orange juice and peel are used to enrich the taste of this generally very sweet cut. Ingredients: Pork, sea salt, spices, flavorings, orange (min. 1%) - Sugars: dextrose, sucrose Processing type: Salting, manual spicing in brine, tied in a net and tied with string, stuffed into natural casing inedible

SWEET PAESANO PILLOW, WHOLE VACUUM PACKED (SALE BY WEIGHT) Ingredients: Pork cheek, salt, spices, flavorings - Sugars: dextrose, sucrose. Type of processing: Pear-shaped sectioned, salting, manual spicing in brine.

LARD OF BLACK PIG FROM NEBRODI, VACUUM-PACKED IN SLICES (SALE BY WEIGHT) Ingredients: Back lard, salt and aromatic herbs. Processing method: Dry salting in brine, the surface is sprinkled with coarse salt and aromatic herbs. Vacuum packed in slices.

LONZINO DE SICILE, VACUUM-PACKAGED IN SLICES (SALE BY WEIGHT) Seasoned loin with a uniform color and delicate taste. Obtained from the pork loin, it has a very crumbly slice with an almost total absence of fat.

Typical spreadable and spicy salami, Nduja Calabrese is characteristic of the municipality of Spilinga, near Monte Poro (VV) in Calabria. For its preparation no preservatives or dyes are used but only a minced pork meat (bacon, bacon and lard), hot Calabrian red pepper and salt. It is stuffed and aged in natural casing.

ROAST BACON. OF BLACK PIG OF NEBRODI A 1/2 S / V STARV. Ingredients: Black pork (100%), sea salt, black pepper, natural flavors and spices.

SPICY PANCETTA OF CALABRIA D.O.P. TYPICAL CALABRIAN CURED MEAT The Pancetta di Calabria PDO is obtained from the lower underside of the pigs which, cut into a rectangular shape, are subjected to salting and seasoning.

PANCETTA STESA SMOKED COUNTRYSIDE, HALF-PACKED VACUUM (SALE BY WEIGHT) Ingredients: Pork bacon, salt, spices, aromas and smoky aroma. Sugars: Dextrose, Sucrose. Processing type: Salting, manual spicing in brine.

MEDITERRANEAN SLICED PORCHETTA (SALE BY WEIGHT)

SALAMI WITH PISTACHIO, WHOLE VACUUM PACKED SALAME WITH PISTACHIO is made exclusively from fresh pork. It is ground to medium grain and seasoned with salt and Bronte pistachio, partly crushed and partly whole. PISTACHIO SALAMI is a unique salami, with a sweet and delicate flavor.

DONKEY SALAMI, HALF-PACKED IN VACUUM (SALE BY WEIGHT) Sicilian Donkey Salami Salami produced with donkey meat of Sicilian origin, low in cholesterol and very rich in iron and minerals.

BUFFALO SALAMI, VACUUM PACKED (SALE BY WEIGHT)

SALAME SANT 'ANGELO I.G.P. "CULARINO", VACUUM PACKED (SALE BY WEIGHT) Authentic masterpiece of peasant civilization, the Sant'Angelo salami is the only product, within the Sicilian production, to boast the Protected Geographical Indication (EC Regulation n.944 of 25 September 2008 - GUCE L. 258 of 26 September 2008 ). The history of the product, entirely made in Sant'Angelo di Brolo in the province of Messina, is very ancient and has its roots in very distant times, in the Arab-Norman era. It began when, in the eleventh century, by the will of Queen Adelasia, the Normans, following the Count Ruggero d’Altavilla, brought new uses to the Sicilian territory. The same, in contrast to the dietary customs of the Arabs, whose Muslim religion forbade the use of pork, introduced pork into culinary use. So over time, S. Angelo has been jealous guardian of a unique tradition in Sicily handed down from generation to generation until today. CULARINO, gut used in the pig's rectal ampoule: variable weight from 700 to 1500 gr. minimum maturation of not less than 50 days.

SALAMI PIG NERO DEI NEBRODI (SALAME BY WEIGHT) Sicilian black pig salami Salami produced with Sicilian black pig meat raised in the wild and fed with cereals, broad beans, acorns and carob beans, ingredients that give the meat a sweet and at the same time strong flavor.

FENNEL SAUSAGE, VACUUM-PACKED IN KNOTS (SALE BY WEIGHT) Pork, sea salt, black pepper, natural flavorings, fennel (min. 0.5%), - Sugars: dextrose, sucrose.

FRESH SAUSAGE, ORIGIN OF THE MEAT (SICILY) ITALY, VACUUM PACKAGING (SALE BY WEIGHT)ORIGIN OF THE MEAT ITALY INGREDIENTS: Pork, salt, fennel, black pepper, red pepper, ascrbic acid, sodium citrate, soda acetate. Allergens: absent

SPICY SAUSAGE OF CALABRIA D.O.P. (SALE BY WEIGHT) The Sausage of Calabria D.O.P. guaranteed by the Consortium for the Protection of Salami of Calabria, among the Calabrian cured meats, it is the best known and most widespread. It is obtained from the mixture of shoulder and underside meats. Considered one of the most traditional and popular products of Calabrian butchery, the "Sausage of Calabria" is a lean meat salami, with lard and natural aromatic ingredients (black pepper, sweet or spicy red pepper), stuffed into natural pork intestine.

SPICY SUPPRESSED OF CALABRIA D.O.P. (SALE BY WEIGHT) The Soppressata di Calabria is a salami prepared with ham and pork shoulder, processed in a medium cut with the addition of selected fat and natural aromatic ingredients. Slightly flattened cylindrical in shape, when cut it has a compact and soft appearance with a uniform bright red color. The scent is intense.

SPICY VENTRICINE, PACKED IN VACUUM-PACKAGED SLICES (SALE BY WEIGHT) Coarse-grained pure pork salami with a strong and decisive flavor. Prepared exclusively with selected fresh meats, it stands out for its deep red color and particularly strong and spicy flavor. The ground is mixed with the addition of exclusively Calabrian red hot pepper.