Showing 861–880 of 1318 results
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 57.99€/kg
Price: €55.99/kg.
‘- Enhance Your Culinary with Our Dried Garlic Slices – The Secret Touch to Save Time Without Giving Up Flavor! Our Dried Garlic Slices bring the magic of fresh garlic directly into your kitchen, saving you precious time without compromising authentic flavor. Features of Our Dried Garlic Slices: Uncompromised Convenience: Prepared to reduce cooking time and offer you the freshness of garlic without the peeling process. Pure Aromaticity: Carefully dried to preserve every nuance of aroma, ensuring intense and delicious flavor. How to Use Our Dried Garlic Slices: Garlic in the Pan: Add garlic slices directly to the pan for a quick flavor base. Dressings and Sauces: Incorporate garlic slices into your favorite dressings and sauces for a flavorful twist. Marinades: Perfect for marinating meat, fish or vegetables, adding depth and aromatics. Why Choose Our Dried Garlic Slices: Intact Aromas: Our drying process preserves aromas, ensuring the highest quality. Ease of Use: Save time without sacrificing the freshness and flavor of garlic.
Prosciutto Toscano DOP. The authentic flavor of Tuscany.
Price: €63.99/kg
Price 54.99€/kg
Ziti Tagliati di Gragnano PGI are the short version of Ziti, ready to cook. With their hollow, tubular shape, they represent a renowned Neapolitan tradition. A poetic pasta to try with thick, rich sauces. Made according to the artisanal tradition of Pasta di Gragnano PGI, they are bronze-drawn to best hold the sauce and slowly dried at low temperatures to preserve all their nutritional and organoleptic qualities. Being an artisanal product, we recommend tasting them several times during cooking, because pasta is like life; it doesn’t require instructions or timing; it’s simply a matter of tasting to see when it’s just the way you like it.
500g format
– TYPE : Finocchiona IGP . Finocchiona, a Tuscan food excellence has been granted a new protected geographical indication in the EU. It will now be entered in the European PDO and PGI Register and protected against fakes and imitations. Made from 50% lean pork(pork shoulder) and 50% mainly fatty meat , coarsely ground. The scent of wild fennel in seeds, gives it a very strong final flavor making it one of the most commonly used cured meats in mixed sliced appetizers. It is stuffed into natural beef casings and cured for a minimum of 40 days.
Price 35.99€/kg
Made from the part from the leg to the shoulder, boneless seasoned with herbs from our countryside, flavored for a few days in the cell is slowly cooked in the oven to give the rind its due crispness and the meat softness and flavor.
$44.99/kg
‘- From careful selection and processing of raw materials, our Smoked Swordfish retains intact all its organoleptic and nutritional qualities. The curing phase of Smoked Swordfish is carried out by means of innovative machinery, capable of reproducing a series of microclimates that are ideal for curing fish. How to use: The process of smoking Swordfish takes place slowly and is able to preserve its characteristic flavor. A product that melts on the palate, ideal as an appetizer or as a main course accompanied by a contorto. The use of pure sea salt and slow smoking make it a product that is soft on the palate, tasty and natural. Ideal for serving as an appetizer or as a main course accompanied by a side dish. ADDITIONAL INFORMATION: Our Smoked Swordfish retains intact all its organoleptic and nutritional qualities. It contains no preservatives or other additional substances. INGREDIENTS: Swordfish (Xiphias gladius), salt and beech wood smoke. ALLERGENS: Fish (swordfish). PACKING: Vacuum-packed envelope. ORGANOLEPTIC CHARACTERISTICS: Appearance: pleasant, Color: pinkish, Smell: suave of smoke, Taste: mild smokiness. METHOD OF STORAGE: Before opening store between 0°C and 4°C. After opening store between 0°C and 4°C. Consume within 3 days. NUTRITIONAL VALUES: (average values per 100g of product): ENERGY KJ/Kcal: 571/136, FATS: 15.0g, of which saturated fatty acids: 3.9g, CARBOHYDRATES: 1.0g, of which sugars: 0.0g, PROTEINS: 22.0g, SALT: 2.1g. MICROBIOLOGICAL CHARACTERISTICS: (limiting reference values): CMBT: <5×10(6)cfu/g, ENTEROBACTERIACE: <5×10(3)cfu/g, STAPHYLOCOCKS COAGULASE: <5×10(2)cfu/g, SALMONELLA SPP: Absent/25g, LISTERIA MONOCYTOGENES: Absent/25g. CHEMICAL/PHYSICAL CHARACTERISTICS: (limiting reference values): SALMONELLA: <100mg/kg.
‘- From careful selection and processing of raw materials, our Smoked Swordfish retains intact all its organoleptic and nutritional qualities. The curing phase of Smoked Swordfish is carried out by means of innovative machinery, capable of reproducing a series of microclimates that are ideal for curing fish. How to use: The process of smoking Swordfish takes place slowly and is able to preserve its characteristic flavor. A product that melts on the palate, ideal as an appetizer or as a main course accompanied by a contorto. The use of pure sea salt and slow smoking make it a product that is soft on the palate, tasty and natural. Ideal for serving as an appetizer or as a main course accompanied by a side dish. ADDITIONAL INFORMATION: Our Smoked Swordfish retains intact all its organoleptic and nutritional qualities. It contains no preservatives or other additional substances. INGREDIENTS: Swordfish (Xiphias gladius), salt and beech wood smoke. ALLERGENS: Fish (swordfish). PACKING: Vacuum-packed envelope. ORGANOLEPTIC CHARACTERISTICS: Appearance: pleasant, Color: pinkish, Smell: suave of smoke, Taste: mild smokiness. METHOD OF STORAGE: Before opening store between 0°C and 4°C. After opening store between 0°C and 4°C. Consume within 3 days. NUTRITIONAL VALUES: (average values per 100g of product): ENERGY KJ/Kcal: 571/136, FATS: 15.0g, of which saturated fatty acids: 3.9g, CARBOHYDRATES: 1.0g, of which sugars: 0.0g, PROTEINS: 22.0g, SALT: 2.1g. MICROBIOLOGICAL CHARACTERISTICS: (limiting reference values): CMBT: <5×10(6)cfu/g, ENTEROBACTERIACE: <5×10(3)cfu/g, STAPHYLOCOCKS COAGULASE: <5×10(2)cfu/g, SALMONELLA SPP: Absent/25g, LISTERIA MONOCYTOGENES: Absent/25g. CHEMICAL/PHYSICAL CHARACTERISTICS: (limiting reference values): SALMONELLA: <100mg/kg.
‘- From careful selection and processing of raw materials, our Smoked Swordfish retains intact all its organoleptic and nutritional qualities. The curing phase of Smoked Swordfish is carried out by means of innovative machinery, capable of reproducing a series of microclimates that are ideal for curing fish. How to use: The process of smoking Swordfish takes place slowly and is able to preserve its characteristic flavor. A product that melts on the palate, ideal as an appetizer or as a main course accompanied by a contorto. The use of pure sea salt and slow smoking make it a product that is soft on the palate, tasty and natural. Ideal for serving as an appetizer or as a main course accompanied by a side dish. ADDITIONAL INFORMATION: Our Smoked Swordfish retains intact all its organoleptic and nutritional qualities. It contains no preservatives or other additional substances. INGREDIENTS: Swordfish (Xiphias gladius), salt and beech wood smoke. ALLERGENS: Fish (swordfish). PACKING: Vacuum-packed envelope. ORGANOLEPTIC CHARACTERISTICS: Appearance: pleasant, Color: pinkish, Smell: suave of smoke, Taste: mild smokiness. METHOD OF STORAGE: Before opening store between 0°C and 4°C. After opening store between 0°C and 4°C. Consume within 3 days. NUTRITIONAL VALUES: (average values per 100g of product): ENERGY KJ/Kcal: 571/136, FATS: 15.0g, of which saturated fatty acids: 3.9g, CARBOHYDRATES: 1.0g, of which sugars: 0.0g, PROTEINS: 22.0g, SALT: 2.1g. MICROBIOLOGICAL CHARACTERISTICS: (limiting reference values): CMBT: <5×10(6)cfu/g, ENTEROBACTERIACE: <5×10(3)cfu/g, STAPHYLOCOCKS COAGULASE: <5×10(2)cfu/g, SALMONELLA SPP: Absent/25g, LISTERIA MONOCYTOGENES: Absent/25g. CHEMICAL/PHYSICAL CHARACTERISTICS: (limiting reference values): SALMONELLA: <100mg/kg.
‘- Through careful selection and processing of raw materials, our Smoked Swordfish preserves all its organoleptic and nutritional qualities. The curing process of the Smoked Swordfish takes place using innovative machinery, capable of reproducing a series of microclimates ideal for curing the fish. Directions : The smoking process of the Swordfish occurs slowly and preserves its distinctive flavor. A product that melts on the palate, ideal as an appetizer or as a second course accompanied by a contorto. The use of pure sea salt and slow smoking make it a soft, tasty, and natural product. Ideal as an appetizer or as a main course accompanied by a side dish. ADDITIONAL INFORMATION: Our smoked swordfish retains all its organoleptic and nutritional qualities intact. Contains no preservatives or other additives. INGREDIENTS: Swordfish (Xiphias gladius), salt, and beechwood smoke. ALLERGENS: Fish (swordfish). PACKAGING: Vacuum-packed bag. ORGANOLEPTIC CHARACTERISTICS: Appearance: pleasant, Color: pink, Aroma: delicate smoke, Taste: delicate smokiness. STORAGE INSTRUCTIONS: Store between 0°C and 4°C before opening. After opening, store between 0°C and 4°C. Consume within 3 days. NUTRITIONAL VALUES: (average values per 100g of product): ENERGY KJ/Kcal: 571/136, FAT: 15.0g, of which saturated fatty acids: 3.9g, CARBOHYDRATES: 1.0g, of which sugars: 0.0g, PROTEIN: 22.0g, SALT: 2.1g. MICROBIOLOGICAL CHARACTERISTICS: (limit reference values): CMBT:< 5×10(6)cfu/g, ENTEROBACTERIACEE:< 5×10(3)ufc/g, STAPHYLOCOCCI COAGULASE:< 5×10(2)ufc/g, SALMONELLA SPP: Absent/25g, LISTERIA MONOCYTOGENES: Absent/25g. CHEMICAL/PHYSICAL CHARACTERISTICS: (limit reference values): SALMONELLA:< 100mg/kg.
‘- From careful selection and processing of raw materials, our Smoked Swordfish retains intact all its organoleptic and nutritional qualities. The curing phase of Smoked Swordfish is carried out by means of innovative machinery, capable of reproducing a series of microclimates that are ideal for curing fish. How to use: The process of smoking Swordfish takes place slowly and is able to preserve its characteristic flavor. A product that melts on the palate, ideal as an appetizer or as a main course accompanied by a contorto. The use of pure sea salt and slow smoking make it a product that is soft on the palate, tasty and natural. Ideal for serving as an appetizer or as a main course accompanied by a side dish. ADDITIONAL INFORMATION: Our Smoked Swordfish retains all its organoleptic and nutritional qualities intact. It contains no preservatives or other additional substances. INGREDIENTS: Swordfish (Xiphias gladius), salt and beech wood smoke. ALLERGENS: Fish (swordfish). PACKAGE: Vacuum-packed envelope. ORGANOLEPTIC CHARACTERISTICS: Appearance: pleasant, Color: pinkish, Smell: suave of smoke, Taste: mild smokiness. METHOD OF STORAGE: Before opening store between 0°C and 4°C. After opening store between 0°C and 4°C. Consume within 3 days. NUTRITIONAL VALUES: (average values per 100g of product): ENERGY KJ/Kcal: 571/136, FATS: 15.0g, of which saturated fatty acids: 3.9g, CARBOHYDRATES: 1.0g, of which sugars: 0.0g, PROTEINS: 22.0g, SALT: 2.1g. MICROBIOLOGICAL CHARACTERISTICS: (limiting reference values): CMBT: <5×10(6)cfu/g, ENTEROBACTERIACE: <5×10(3)cfu/g, STAPHYLOCOCKS COAGULASE: <5×10(2)cfu/g, SALMONELLA SPP: Absent/25g, LISTERIA MONOCYTOGENES: Absent/25g. CHEMICAL/PHYSICAL CHARACTERISTICS: (limiting reference values): SALMONELLA: <100mg/kg.
‘- From careful selection and processing of raw materials, our Smoked Swordfish preserves intact all its organoleptic and nutritional qualities. The curing stage is carried out using innovative machinery, capable of reproducing a series of microclimates that are ideal for curing the fish. How to use: The process of smoking Swordfish takes place slowly and is able to preserve its characteristic flavor. A product that melts on the palate, ideal as an appetizer or as a main course accompanied by a contorto. The use of pure sea salt and slow smoking make it a product that is soft on the palate, tasty and natural. Ideal for serving as an appetizer or as a main course accompanied by a side dish. ADDITIONAL INFORMATION: Our Smoked Swordfish retains intact all its organoleptic and nutritional qualities. It contains no preservatives or other additional substances. INGREDIENTS: Swordfish (Xiphias gladius), salt and beech wood smoke. ALLERGENS: Fish (swordfish). PACKING: Vacuum-packed envelope. ORGANOLEPTIC CHARACTERISTICS: Appearance: pleasant, Color: pinkish, Smell: suave of smoke, Taste: mild smokiness. METHOD OF STORAGE: Before opening store between 0°C and 4°C. After opening store between 0°C and 4°C. Consume within 3 days. NUTRITIONAL VALUES: (average values per 100g of product): ENERGY KJ/Kcal: 571/136, FATS: 15.0g, of which saturated fatty acids: 3.9g, CARBOHYDRATES: 1.0g, of which sugars: 0.0g, PROTEINS: 22.0g, SALT: 2.1g. MICROBIOLOGICAL CHARACTERISTICS: (limiting reference values): CMBT: <5×10(6)cfu/g, ENTEROBACTERIACE: <5×10(3)cfu/g, STAPHYLOCOCKS COAGULASE: <5×10(2)cfu/g, SALMONELLA SPP: Absent/25g, LISTERIA MONOCYTOGENES: Absent/25g. CHEMICAL/PHYSICAL CHARACTERISTICS: (limiting reference values): SALMONELLA: <100mg/kg.
‘- From careful selection and processing of raw materials, our Smoked Swordfish retains intact all its organoleptic and nutritional qualities. The curing phase of Smoked Swordfish is carried out by means of innovative machinery, capable of reproducing a series of microclimates that are ideal for curing fish. How to use: The process of smoking Swordfish takes place slowly and is able to preserve its characteristic flavor. A product that melts on the palate, ideal as an appetizer or as a main course accompanied by a contorto. The use of pure sea salt and slow smoking make it a product that is soft on the palate, tasty and natural. Ideal for serving as an appetizer or as a main course accompanied by a side dish. ADDITIONAL INFORMATION: Our Smoked Swordfish retains intact all its organoleptic and nutritional qualities. It contains no preservatives or other additional substances. INGREDIENTS: Swordfish (Xiphias gladius), salt and beech wood smoke. ALLERGENS: Fish (swordfish). PACKING: Vacuum-packed envelope. ORGANOLEPTIC CHARACTERISTICS: Appearance: pleasant, Color: pinkish, Smell: suave of smoke, Taste: mild smokiness. METHOD OF STORAGE: Before opening store between 0°C and 4°C. After opening store between 0°C and 4°C. Consume within 3 days. NUTRITIONAL VALUES: (average values per 100g of product): ENERGY KJ/Kcal: 571/136, FATS: 15.0g, of which saturated fatty acids: 3.9g, CARBOHYDRATES: 1.0g, of which sugars: 0.0g, PROTEINS: 22.0g, SALT: 2.1g. MICROBIOLOGICAL CHARACTERISTICS: (limiting reference values): CMBT: <5×10(6)cfu/g, ENTEROBACTERIACE: <5×10(3)cfu/g, STAPHYLOCOCKS COAGULASE: <5×10(2)cfu/g, SALMONELLA SPP: Absent/25g, LISTERIA MONOCYTOGENES: Absent/25g. CHEMICAL/PHYSICAL CHARACTERISTICS: (limiting reference values): SALMONELLA: <100mg/kg.
‘- From careful selection and processing of raw materials, our Smoked Swordfish retains intact all its organoleptic and nutritional qualities. The curing phase of Smoked Swordfish is carried out by means of innovative machinery, capable of reproducing a series of microclimates that are ideal for curing fish. How to use: The process of smoking Swordfish takes place slowly and is able to preserve its characteristic flavor. A product that melts on the palate, ideal as an appetizer or as a main course accompanied by a contorto. The use of pure sea salt and slow smoking make it a product that is soft on the palate, tasty and natural. Ideal for serving as an appetizer or as a main course accompanied by a side dish. ADDITIONAL INFORMATION: Our Smoked Swordfish retains intact all its organoleptic and nutritional qualities. It contains no preservatives or other additional substances. INGREDIENTS: Swordfish (Xiphias gladius), salt and beech wood smoke. ALLERGENS: Fish (swordfish). PACKING: Vacuum-packed envelope. ORGANOLEPTIC CHARACTERISTICS: Appearance: pleasant, Color: pinkish, Smell: suave of smoke, Taste: mild smokiness. METHOD OF STORAGE: Before opening store between 0°C and 4°C. After opening store between 0°C and 4°C. Consume within 3 days. NUTRITIONAL VALUES: (average values per 100g of product): ENERGY KJ/Kcal: 571/136, FATS: 15.0g, of which saturated fatty acids: 3.9g, CARBOHYDRATES: 1.0g, of which sugars: 0.0g, PROTEINS: 22.0g, SALT: 2.1g. MICROBIOLOGICAL CHARACTERISTICS: (limiting reference values): CMBT: <5×10(6)cfu/g, ENTEROBACTERIACE: <5×10(3)cfu/g, STAPHYLOCOCKS COAGULASE: <5×10(2)cfu/g, SALMONELLA SPP: Absent/25g, LISTERIA MONOCYTOGENES: Absent/25g. CHEMICAL/PHYSICAL CHARACTERISTICS: (limiting reference values): SALMONELLA: <100mg/kg.
‘- From careful selection and processing of raw materials, our Smoked Swordfish retains intact all its organoleptic and nutritional qualities. The curing phase of Smoked Swordfish is carried out by means of innovative machinery, capable of reproducing a series of microclimates that are ideal for curing fish. How to use: The process of smoking Swordfish takes place slowly and is able to preserve its characteristic flavor. A product that melts on the palate, ideal as an appetizer or as a main course accompanied by a contorto. The use of pure sea salt and slow smoking make it a product that is soft on the palate, tasty and natural. Ideal for serving as an appetizer or as a main course accompanied by a side dish. ADDITIONAL INFORMATION: Our Smoked Swordfish retains intact all its organoleptic and nutritional qualities. It contains no preservatives or other additional substances. INGREDIENTS: Swordfish (Xiphias gladius), salt and beech wood smoke. ALLERGENS: Fish (swordfish). PACKING: Vacuum-packed envelope. ORGANOLEPTIC CHARACTERISTICS: Appearance: pleasant, Color: pinkish, Smell: suave of smoke, Taste: mild smokiness. METHOD OF STORAGE: Before opening store between 0°C and 4°C. After opening store between 0°C and 4°C. Consume within 3 days. NUTRITIONAL VALUES: (average values per 100g of product): ENERGY KJ/Kcal: 571/136, FATS: 15.0g, of which saturated fatty acids: 3.9g, CARBOHYDRATES: 1.0g, of which sugars: 0.0g, PROTEINS: 22.0g, SALT: 2.1g. MICROBIOLOGICAL CHARACTERISTICS: (limiting reference values): CMBT: <5×10(6)cfu/g, ENTEROBACTERIACE: <5×10(3)cfu/g, STAPHYLOCOCKS COAGULASE: <5×10(2)cfu/g, SALMONELLA SPP: Absent/25g, LISTERIA MONOCYTOGENES: Absent/25g. CHEMICAL/PHYSICAL CHARACTERISTICS: (limiting reference values): SALMONELLA: <100mg/kg.
‘- From careful selection and processing of raw materials, our Smoked Swordfish retains intact all its organoleptic and nutritional qualities. The curing phase of Smoked Swordfish is carried out by means of innovative machinery, capable of reproducing a series of microclimates that are ideal for curing fish. How to use: The process of smoking Swordfish takes place slowly and is able to preserve its characteristic flavor. A product that melts on the palate, ideal as an appetizer or as a main course accompanied by a contorto. The use of pure sea salt and slow smoking make it a product that is soft on the palate, tasty and natural. Ideal for serving as an appetizer or as a main course accompanied by a side dish. ADDITIONAL INFORMATION: Our Smoked Swordfish retains intact all its organoleptic and nutritional qualities. It contains no preservatives or other additional substances. INGREDIENTS: Swordfish (Xiphias gladius), salt and beech wood smoke. ALLERGENS: Fish (swordfish). PACKING: Vacuum-packed envelope. ORGANOLEPTIC CHARACTERISTICS: Appearance: pleasant, Color: pinkish, Smell: suave of smoke, Taste: mild smokiness. METHOD OF STORAGE: Before opening store between 0°C and 4°C. After opening store between 0°C and 4°C. Consume within 3 days. NUTRITIONAL VALUES: (average values per 100g of product): ENERGY KJ/Kcal: 571/136, FATS: 15.0g, of which saturated fatty acids: 3.9g, CARBOHYDRATES: 1.0g, of which sugars: 0.0g, PROTEINS: 22.0g, SALT: 2.1g. MICROBIOLOGICAL CHARACTERISTICS: (limiting reference values): CMBT: <5×10(6)cfu/g, ENTEROBACTERIACE: <5×10(3)cfu/g, STAPHYLOCOCKS COAGULASE: <5×10(2)cfu/g, SALMONELLA SPP: Absent/25g, LISTERIA MONOCYTOGENES: Absent/25g. CHEMICAL/PHYSICAL CHARACTERISTICS: (limiting reference values): SALMONELLA: <100mg/kg.
– Through careful selection and processing of raw materials, our Smoked Swordfish preserves all its organoleptic and nutritional qualities. The curing process of the Smoked Swordfish takes place using innovative machinery, capable of reproducing a series of microclimates ideal for curing the fish. Directions : The smoking process of the Swordfish occurs slowly and preserves its distinctive flavor. A product that melts on the palate, ideal as an appetizer or as a second course accompanied by a contorto. The use of pure sea salt and slow smoking make it a soft, tasty, and natural product. Ideal as an appetizer or as a main course accompanied by a side dish. ADDITIONAL INFORMATION: Our smoked swordfish retains all its organoleptic and nutritional qualities intact. Contains no preservatives or other additives. INGREDIENTS: Swordfish (Xiphias gladius), salt, and beechwood smoke. ALLERGENS: Fish (swordfish). PACKAGING: Vacuum-packed bag. ORGANOLEPTIC CHARACTERISTICS: Appearance: pleasant, Color: pink, Aroma: delicate smoke, Taste: delicate smokiness. STORAGE INSTRUCTIONS: Store between 0°C and 4°C before opening. After opening, store between 0°C and 4°C. Consume within 3 days. NUTRITIONAL VALUES: (average values per 100g of product): ENERGY KJ/Kcal: 571/136, FAT: 15.0g, of which saturated fatty acids: 3.9g, CARBOHYDRATES: 1.0g, of which sugars: 0.0g, PROTEIN: 22.0g, SALT: 2.1g. MICROBIOLOGICAL CHARACTERISTICS: (limit reference values): CMBT:< 5×10(6)cfu/g, ENTEROBACTERIACEE:< 5×10(3)ufc/g, STAPHYLOCOCCI COAGULASE:< 5×10(2)ufc/g, SALMONELLA SPP: Absent/25g, LISTERIA MONOCYTOGENES: Absent/25g. CHEMICAL/PHYSICAL CHARACTERISTICS: (limit reference values): SALMONELLA:< 100mg/kg.
Smoked Swordfish is one of the most prized seafood products, with its unique aroma and flavor. It’s available in fillets or pre-sliced. It’s ideal for flavorful and delicate appetizers, thinly sliced and drizzled with olive oil and lemon juice. It can also be used in pasta dishes.
Average nutritional values per 100 g of product: Energy value KJ 422; Energy value Kcal 102; Total fat 6.8; Saturated fat 1.0; Total carbohydrates 6.3; Sugars 1.8; Protein 2.5; Fiber 2.6; salt 0.7.
Ingredients: Swordfish, sea salt, natural flavoring smoke.
Net Weight : 100 g.
Shelf life : 4 months from production date; always keep refrigerated and consume within 3 days after opening.
Production Plant : Adelfio Francesco – Via marzamemi 7 – 96018 – Marzamemi (SR).
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