Ham obtained from the thighs of Tuscan pigs that is not very salty, but still has a savory taste. Slow curing of a minimum of 16 months guarantees the product’s excellent taste and aroma. The finish with chili pepper goes back to the Amiata peasant tradition. On request, finishing with black pepper. Can also be delivered boneless by hand and s.v. Ingredients: Tuscan Pork leg, salt, pepper, crushed chili pepper, garlic. Covering putty contains: pork fat, rice flour, salt and pepper. Minimum seasoning: 16 months. Contains no allergens – Contains no sources of gluten – Contains no milk derivatives.
‘- When the pigs slaughtered on the farms were too fat, the problem arose of using the excess fat, which was partly transformed by cooking into “Friccioli” and “Strutto,” and partly preserved in salt and used to flavor dishes especially game. Used to soften game roasts with its filling, hence the “ghiotta,” a container that collected the drippings from the rotisserie. Ingredients: Tuscan pork lard, salt, pepper, crushed chili pepper, garlic, sage, rosemary. Contains sugar. Antioxidant: E300. Preservatives: E252, E250. Contains no allergens – Contains no sources of gluten – Contains no milk derivatives.
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It is the neck part of the pig, once salted and spiced for a few days it is put to season. The wild fennel in seeds along with other spices gives it a very pleasant and delicate final taste.
Price 39.99€/kg
-Ingredients: Italian pork, pork belly, salt, summer truffle (Tuber Aestivum Vitt.). Average nutritional values per 100g: Energy Kj 1411 / Kcal 336. Fat 24 g(Of which saturated fatty acids 9 g). Carbohydrates 0.9 g(Of which Sugars 0.7 g). Fiber 0 g. Protein 30 g. Salt 3.9 g.
Buristo salvaged cured meat, made from the blood of pigs and, in our case in the Sienese way with the rinds cooked to make soppressata. Seasoned and stuffed into a natural casing it is boiled and cooled at a controlled temperature thus achieving a kind of pasteurization.
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‘-Capocollo, a prized cut of pork was wrapped when fresh along with salt and flavorings especially wild fennel flower, a plant that has always been present in our countryside. Ingredients: Tuscan pork, salt, pepper, wild fennel seed, garlic. Contains sugar. Antioxidant: E300. Preservatives: E252, E250. Contains no source of gluten – Contains no milk derivatives.
$54.99/kg
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– Product details: Pork loin salted for a few days, then spiced before being cured. Especially it is the wild fennel seed and pepper that give it a most pleasing final taste. Most suitable product in low-calorie diets due to low amounts of fat. Excellent served with rocket and parmesan.
Price €49.99/kg
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-TYPE: Prosciutto Toscano Stagionato D.O.P. Absolutely national leg of pork, selected and branded at slaughter so that it can meet the criteria of the CONSORZIO DEL PROSCIUTTO TOSCANO specification, which in 1996 obtained the Protected Designation of Origin (P.D.O.) mark. Matured for a minimum of 12 months and iron-marked after a careful final selection, it is the ultimate expression of the sliced meats that fill our tables.
Price: €35.99/kg
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It is the neck part of the pig, once salted and spiced for a few days it is put to season. The wild fennel in seeds along with other spices gives it a very pleasant and delicate final taste.
The “gota” of pork seasoned with the aromas of our land, which give it a delicate taste whether consumed as is or as a seasoning for a thousand recipes.
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Pancetta “poor man’s food” peasants sold hams to the “lords” and used bacon to flavor numerous recipes and for breakfasts: eggs and bacon, cacio baccelli and bacon, crostini of many fashions always with bacon as the protagonist.
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Bone-in ham produced from leg of domestic pigs aged at least 16 months finished with crushed pepper or chili pepper. Hand-boned bound and vacuum-packed. Ingredients: Pork, salt, natural flavors. Antioxidant: E301. Preservatives: E252, E250. Italian product with controlled and certified supply chain. Matured 16 months. Contains no allergens – Contains no sources of gluten – Contains no milk derivatives.
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This oil is very flavorful and “fresh,” so it may have a slight tingling sensation when the olives are slightly unripe. It’s suitable for any dish, but especially raw to fully appreciate it. The olives used are a mix of Taggiasca, Pignola, Merlina, Colombara, Leccina, and Frantoiana varieties.
Ruxià is available in 750 ml format.
INGREDIENTS: Organic extra virgin olive oil (Organic Product).
AVERAGE NUTRITIONAL VALUES PER 100 G: Energy 3389kJ – 824kcal. Fat 92 g, of which saturated fatty acids 14 g, of which monounsaturated fatty acids 69 g, of which polyunsaturated fatty acids 9 g. Carbohydrates 0 g, of which sugars 0 g, Fiber 0 g, Protein 0 g, Salt 0 g.
GMO: The product does not contain Genetically Modified Organisms in compliance with EC Regulations 1829/2003 and 1830/2003.
TRACEABILITY: Origin of the olives: ITALY.
