產品列表
Mortadella Bologna IGP "Glutammate free" with Pistachos sliced
A balanced recipe that conquers the nose with its delightful hints of pepper and nutmeg. A charming flavour full of character.
The mortadella Oro externally boasts a nice biscuit colour given by cooking, the slice is rosy with consistent, firm, white lardons, which are evenly distributed, as well as pistachios. The aroma upon slicing is unmistakable, delicious, typical. The texture is silky, the flavour is piquant, sharp and persistent.
The history of mortadella is ancient, so that at the Museo Civico Archeologico of Bologna there are two Roman sepulchral steles on which the proofs of its centuries-old history can be traced. A stele depicts a pestle with a mortarium used to chop and mix meat, salt and spices, the ingredients of mortadella, the other one depicts the suarius - aka the guardian of pigs - near his pigs. An ancient history for a delicious deli meat.
San Daniele DOP Contessa Riserva 24 Months Cured Ham sliced
The slice in the muscular part is pinkish red, with white or pinkish-white streaks ("marbling"). The covering fat is white and compact. The aroma is delicate and can become more persistent if the product is very matured. The flavour is well balanced between the sweet note and the typical aromas of matured meat, with the result of a very round and particularly pleasant taste sensation. Once the product has been trimmed, cut into very thin slices using a slicer or by hand. The art of knife cutting is always extraordinary.
The exclusive speciality of San Daniele del Friuli, with its unmistakable guitar shape and trotter. Slices of a wonderful pinkish red, sparsely interspersed with pure white streaks. Delightful and satisfying, its curing cultivates an ever richer and more intriguing bouquet of aromas and scents. It reaches peak curing at 24 months, with a dry, heady scent that captivates the nose with hints of hazelnut. Savoury and fragrant on the palate, it reveals all the nobility and refinement of its ageing.
The Prosciutto di San Daniele DOP has a very ancient history that has its origins in 400 BC. The production follows a strict Production Regulations Document that sets forth origin, feeding of the pigs and all the phases of the processing. Unique for the presence of the foot. We are proud to offer the 24-months Reserve version of Levoni San Daniele Cured ham sliced for you.
Finocchiona薄片
Finocchiona肉腸是義大利Tuscany區的地道食品。
用上切碎的脂肪粒和豬瘦肉，混合茴香籽，產生風味獨特，鹹度適中味美的肉腸，肉香能迴繞在唇齒間。
Castel Speck燻肉薄片
這是來自Trentino Alto Adige地區的Castel Speck燻肉。
選用瘦豬肉腿，混合醃料大蒜，胡椒，杜松果，肉荳蔻，香料和香草精心燻製而成。
風乾熟成至少5個月後再煙燻。味道芳香，口感複雜細膩，柔軟中帶點粗糙。
Salame Schiacciata Piccante spicy sliced
A fresh, piquant bouquet of chilli pepper exalted by fennel seeds. Spiciness reigns, tempered only by an aromatically seasoned soul.
The external appearance is free of mould and boasts a beautiful red accentuated by chili. When sliced the minced meat appears interspersed with lard cubes. The aroma is complex, combining the typical notes of sweetness of fennel seeds with the intense aroma of chili pepper. The taste is that of a deli meat of great character, sharp and balanced.
The schiacciata piccante is a salami of medium size, its shape is due to the fact that in some areas of Italy - where the climate is warmer and dry - a good and proper maturation would become difficult; so the human ingenuity overcame the hurdle making a crushed salami - smaller diameter best maturation!
Smoked Pancetta sliced
Smoked and aromatic, a pleasurable harmony of spiced seasonings, gathering white pepper, cloves, nutmeg, coriander and juniper in a striking bouquet.
Biscuit color given by smoking. When cut pink streaks of lean muscle in a beautiful tall, firm, pearly white fat. Persistent smell of smoke leaving room for the aroma of matured meat and hints of spices. The sweet and smoked flavour, with suaveness. Nice soft texture.
This deli meat immediately reminds us of the English Bacon. It is a pancetta with rind, trimmed, salted and flavoured. It follows a delicate smoking with a selection of Trentino woods and a slow maturation.
Salame Milano sliced
Intoxicating and gently spiced, it captivates the nose and embraces the palate with a delicate release of walnut and white pepper.
The salami Milano is impressive, large, covered with white moulds, the colour of the slice is ruby red, and its aroma is ripe and balanced in spices. On the palate it is mouth-watering and pleasant, tasty with sweetness, capable of releasing autumn notes of walnuts.
Deli meat originating from Codogno and San Colombano al Lambro, in the province of Milan. It used to be produced with pork and beef. Today the recipe uses only pork and it is a salami known all over the world. Its fresh aroma, with hints of nuts and the finely chopped rice grain mixture define its character. The taste is round with a pronounced and lingering delicacy.
Mortadella Bologna 薄片
Mortadella意式肉腸是意大利傳統美食中最流行和古老的香腸之一。
選用切細粒的肥豬肉和面頰肉燻製。它的質地柔軟和味道芳香開胃。
無添加聚磷酸鹽。
Porchetta Roasted Pork sliced
The Porchetta (letterally roasted pig) a world famous pork meat from the Roman Hills (Castelli Romani).
The meat after a careful selection, is seasoned by hand with salt, pepper, garlic, fennel, rosmarin and other selected spices secret of each butcher. After a marinating period, the butchers roll up and sew the product manually, which is then slowly roasted in ovens at varying temperatures in order to achieve a perfect internal cooking of the product as well as a crip and fragrant crust. The Porchetta is ideal either as a cold cut or served as a hot plate (just heat up in the over few minutes).
Its flavour is delicate but also mildly spicy.
Carbonara Guanciale Pork cheek
Guanciale is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, the Italian word for 'cheek'. This pork cheek is cured and generously seasoned with amongst other spices, lots of black pepper. Guanciale looks a little like bacon, the consistency and taste however is much, much more delicate.
Pork cheek is rubbed with salt and spices (typically ground black or red pepper, thyme or fennel, and sometimes garlic) and cured for three weeks or until it loses approximately 30% of its original weight. Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate. Upon cooking, the fat typically melts away, giving great depth of flavour to the dishes and sauces it is used in.
Guanciale may be cut and eaten directly in small portions, but is often used as an ingredient in pasta dishes such as spaghetti alla carbonara and sauces like sugo all'amatriciana.
Lard with Belly and Herbs 1kg
A bouquet of Provençal herbs entices the nose with fresh, pleasant sensations, heralding a sweet flavour that melts into a strong yet elegant accent of thyme. It is characterised by its remarkable dimensions. On the surface is sprinkled with chopped herbs. It shows beautiful streaks of lean and red parts in solid and white fat. Very sweet, delicate bouquet with a strong hint of thyme. The flavour extends between sweet and savoury, with fresh and round notes of fine herbs.
Slice thinly with a slicer. It can also be chopped to be spread. All fat products are cut better cold and are consumed at room temperature because they give off their aromas and flavours at their best.
Mortadella Bologna IGP "Glutammate free" with Pistachos by piece
A balanced recipe that conquers the nose with its delightful hints of pepper and nutmeg. A charming flavour full of character.
The mortadella Oro externally boasts a nice biscuit colour given by cooking, the slice is rosy with consistent, firm, white lardons, which are evenly distributed, as well as pistachios. The aroma upon slicing is unmistakable, delicious, typical. The texture is silky, the flavour is piquant, sharp and persistent.
The history of mortadella is ancient, so that at the Museo Civico Archeologico of Bologna there are two Roman sepulchral steles on which the proofs of its centuries-old history can be traced. A stele depicts a pestle with a mortarium used to chop and mix meat, salt and spices, the ingredients of mortadella, the other one depicts the suarius - aka the guardian of pigs - near his pigs. An ancient history for a delicious deli meat.
Salame Cinta Senese DOP
An top quality salami made from pork meat from Cinta Senese pigs raised on the farm of the family on the hills of Tuscany. The slices are bright red in color, the grain is medium, the texture is soft, the lean part is compact and the fat extremely fondant. It tastes sweet and delicate.
The Cinta Senese is an ancient pig breed from the Siena area. It risked disappearing after the Second World War when it was replaced with more productive breeds suitable for intensive breeding. Cinta Senese owes its salvation to the passion of some breeders, including the Savigni family. These pigs need a lot of space and open air, in this way the muscles tone up and the animal gains weight slowly. Just think that a Large White pig is ready for slaughter after 6 months while for Cinta it takes at least 12 months. Cinta Senese pigs love to eat acorns, olives, chestnuts, tubers and berries, and are fed with organic supplements. Besides being of excellent quality, Cinta Senese fat is rich in Omega 3 SUGGESTIONS Great with your favourite breads, paired with good red wine.
Carpaccio Smoked Tuscan Black Angus sliced
Smoked Black Angus from Tuscany. A true Masterpiece from master Gastone Bernardini.
Sourced from premium quality black Angus cattle farm in Tuscany. The meat is then smoked using traditional methods, which gives it a unique and intense flavour. The texture is firm yet juicy and tender.
The slice has an important marbling characteristic of Black Angus, which gives
softness to the product.
It has a sweet taste, the smoking is not excessive but characterizing, promising a tender and juicy texture.
Foie Gras Perigord Whole Goose
Perigord whole foie gras complies with exacting product standards which set it apart from standard foies gras. In addition, the geese are raised in the open air and in freedom on family-run farms in Perigord. They are raised in line with strict welfare standards and are fed mainly on corn grown locally in South-West France.
Goose whole foie gras has a light, delicate and highly refined flavour
Serving suggestions: this product is the perfect starter for an intimate meal for two. A few slices of foie gras served on a plate, along with a glass of light white wine or a little champagne is sure to provide an unforgettable moment.
Ventricina di Teramo
Typical spreadable cured pork meat from the province of Teramo, Abruzzo.
It appears creamy with a pale red color. Since is mature in the gut, the product can present some colored molds.
Slightly spicy, very creamy with predominant notes of pepper.
Traditionally is spread in crostini and bruschetta, pizza or is used in preparation of pasta dishes.
Mortadella with Truffle sliced 200gr
Gourmet Mortadella enriched with pieces of truffle.
The slice is pink color with fat pieces, the truffle is well visible.
The taste is sweet and delicate and the truffle note is well balanced, creating a unique unmistakable mix.
Boar Ham presliced
Typical of the Maremma tradition: young boar meat is used, a cut of the thigh, suitably selected. Boned, it is left to rest in a salt mixture flavored with herbs, then it is dried and aged for at least four months. It has compact, dark red flesh. Intense taste, very aromatic, with a strong scent of game.
Soft and tasty, without fat, rich in the intense flavor of the forest, this ham can be enjoyed on its own, having the foresight to cut it into very thin slices. To create a pleasant contrast with the flavor of the wild boar, it can be served as an appetizer with figs, pineapple, sweet fruit in general or with a mixed vegetable mustard. It is advisable to combine it with a good red wine of the Tuscan tradition.
Deer ham presliced
Deer ham made with the best selected deer meat. A sought-after product dedicated to all those who love game meat, this ham releases a remarkable flavor and a slightly smoky aroma that teases the palate.
Preparation
The venison is first dry-salted by massaging the salt directly on the meat, then it is enriched with fragrant mountain herbs, which give it a delicate and particular aroma. The ham is then left to mature in cellars, until it reaches the optimal consistency.
Characteristics
This ham has the typical intense flavor of venison and a soft texture that will satisfy your palate. It is made following to the letter the most ancient family traditions, which have been handed down from father to son for several generations.
Chorizo Iberico de Bellota DOP sliced
Traceability: Certification of traceability on origin Pork Iberico de Bellota, sometimes also called Patanegra. Spanish artisan label DOP Iberico de Bellota Guijuelo
Integrated production method: made only with the finest parts of the Iberian Bellota pork animal (ham, collar, bellota fat) and selected high quality spices.
100% original: Breed Iberico de Bellota
Packaging: Vacuum - Weight: 0.1 - 0.2 - 0.4kg
Cecina de León IGP contra Oak Smoked Beef 24 months sliced
La Cecina de León is one of the best hams in the world prepared at an altitude of over 1,500 meters in the province of Leon in Spain.
Cecina de León is a cured meat product made from beef sirloin, centre leg, round and stifle. It is traditionally produced in the province of León. The production, which includes salting, curing and drying, can last for more than seven months.
It is smoked using oak found in local forests which gives it a characteristic taste and aroma. This cured meat is a dark brown on the outside and deep dark red on the inside. Cecina de León has a characteristic beef flavour with smoky undertones and is very succulent and smooth in texture.
Venison small Salami
Salamino al Cervo - 200gr
Venison and Italian pork. Typical of the mountain areas. It has a dark colour, typical of game meat, small pieces of lard are visible in
complex, however, the product is rather lean.
It should be enjoyed in thick slices, alone or in mixed platters.
Bresaola Valtellina IGP Gold sliced
Bresaola della Valtellina PGI is a delicatessen product obtained exclusively with salted and cured meat of the premium part of the legs of bovine aged between 18 months and four years. It can be produced in the varieties: Fesa, Punta d’anca, Sottofesa, Magatello and Sottosso.
Our Bresaola is a masterpiece from an Artisanal producer in Valtellina in the extreme North of Italy in a wonderful natural environment in the Lombardy Region.
The production process: before salting, the meat is selected on sight and trimmed. Salting is done dry, where the meat is sprinkled with salt and natural flavours. The meat is left to rest in brine for at least ten days. During this period, massage operations are carried out to allow for a faster and more uniform migration of the salt inside the product. This is followed by bagging in a natural or artificial casing. The sausage thus obtained is dried in special cells. Maturing occurs at a temperature between 12 and 18 ° C, in environmental conditions such as to cause a slow and gradual reduction of product humidity, in specially air-conditioned rooms where suitable air exchange is ensured. Both drying and curing last for a total of between four and eight weeks, depending on the size of the product and market demands.
Cinta senese cooked ham
"Cinta Senese DOP" breed pigs raised organically in the Savigni family farm in Pavana, in the Tuscan-Emilian Apennines. The piece is wrapped in natural bovine casing; the slice is pink in color, with a good portion of white fat; it is completely boned, therefore ideal for managing cutting with a slicer.
The "Cinta Senese DOP" is an ancient pig breed from the Siena area. It risked disappearing after the Second World War when the rustic and not very productive breeds were replaced with those more suitable for intensive farming. This breed owes its salvation
to the passion of some breeders, including the Savigni family. These pigs need a lot of space and fresh air so that the muscles are toned and the animal gains weight slowly. These pigs are fond of acorns, olives, chestnuts, tubers and berries, and are fed with organic supplements. In addition to being of excellent quality, the fat is rich in Omega 3
Coppiette Pork Jerky
Coppiette spicy pork jerky is made from lean and fine pork cuts, such as tenderloin and sirloin. The pork strips are perfectly trimmed and are then put in a mix of spices and aromatic herbs for two days to soak every aroma. The strips are then put into pairs - called 'coppiette', little pairs - and left to dry.
Salame Aquilano Whole Piece 500gr
Produced by Lattanzi this artisanal made Aquilano salami is the typical salami from the Aquila area and it is excellent, characterised by a strong and genuine taste using only selected part of pork meat, and traditionally cured and pressed between wood boards.
Bastardone Big Bastard Salami 500gr
Produced by Lattanzi this salami is excellent, characterised by a strong and genuine spicy taste using only selected part of pork meat, and traditionally cured and pressed between wood boards.
Salame Corallina Whole Piece 500gr
Corallina home made from Lattanzi is a product that is made using lean Italian pork, i.e. 90% shoulder and 10% lard, and then flavoured with salt, pepper and natural flavourings. Corallina is perfect with cheese, cheese pizza, a healthy snack and on all convivial occasions. Our product also contains no gluten or lactose.
Salamella Roman 400gr
Produced by Lattanzi this artisanal made Salamella Romana is a typical salami from Lazio region and it is excellent, characterised by a strong and genuine taste using only selected part of pork meat, and traditionally cured and pressed between wood boards.
Salamella Roman Spicy Salami 400gr
Produced by Lattanzi this artisanal made Salamella Roma Piccante is the typical salami from the Lazio region and it is excellent, characterised by a strong and genuine spicy taste, using only selected part of pork meat, and traditionally cured and pressed between wood boards.
Pancetta Roman Style with Black Pepper 300gr
Pancetta made from lean pigs. It is salted and left to rest before being smoked and cured with black pepper.
Romagnola sausage
It releases round and delicate spicy hints in balance with the scent of the meat.The taste is a delicate harmony with elegant hints of white pepper.
Thick Sliced Guanciale Levoni
thick sliced for your most favorite preparation such as Amatriciana and Carbonara
In this interpretation by Levoni, the Guanciale loses its rind and seasoning, is slightly cooked and seasoned with black pepper. With a rustic and inviting appearance that partly recalls the "classic" pillow. The scent is gentle, of black pepper. The taste is sweet, combined with the aromaticity and warmth of pepper, it warms the emotions.
Roman Spianata sliced
The Spianata Romana is part of the large family of traditional Roman delicatessen and is one of the oldest samples of salami, which is mentioned in documents dating back to the XVIII century.
A cured meat of popular origin that has taken on considerable appreciation over time.
Roman Spianata by piece
The Spianata Romana is part of the large family of traditional Roman delicatessen and is one of the oldest samples of salami, which is mentioned in documents dating back to the XVIII century.
A cured meat of popular origin that has taken on considerable appreciation over time.
Organic Cinta Senese Seasoned Pancetta Sliced
Podere Bioamiata is the widest biological breeding of "Cinta Senese" in Italy and it extends on 240 ht. of woods and pastures between Val d'Orcia and Monte Amiata, above 700m. of altitude. Our main care embrace the revaluation and the protection of this specie, even with the continuos scientific advistance of City Universities like Firenze and Perugia. However, our main support for the whole productive cycle is nature, the only "added ingredient" fit to exalt the taste of our products.
The Pancetta Cinta Bio represents the section of meat of the thorax and the stomach with the pig skin. The pieces are cut and massaged with salt and garlic and salted down for about 15 days; than cleaned and flavoured with black paper and put into store room for the seasoning. The product is in pieces of approximately 3kg with a thickness of about 4cm. Because of the wild breeding of the swine it is very difficult to obtain a lot of fat. Pancetta Cinta Bio that is very fatty is there for highly appreciated and has only one or two stripes of red meat. When sliced the white fat turns pink.
Berkshire Cured Ham +18months sliced
It is the first pig breed that has benefited from the breed status as far back as the 18th century.
Originally from the namesake country in west London, it had practically disappeared as it was unsuitable for intensive industrial farming. Many others, such as the Duroc and the Pietrain, have derived successively from this breed and are today widely diffused.
Black in color, but with white legs and tail, Berkshire is a rustic animal that slowly gains weight. The flesh, light red colored, rich in grease veins, juicy, tender and tasty, with short and thin fibers. Large straight ears, flattened snout and massive build.
This Berkshire ham comes from a genetic which highlights a perfect amount of beautiful fat marbling webbing throughout the deep rosy meat.
Our Berkshire Ham is made in the true Italian style, cured with sea salt and then left to age for about 18-20 months, coaxing out a deep, rich meaty flavor and developing a silky, clean mouth-feel.
With its delicate, almost-sweet flavor, our Berkshire Ham is a versatile ingredient that can elevate a variety of dishes. Slice it thinly and serve as part of an antipasto or meat and cheese platter with some fruit and meaty nuts, or use it to prepare a delicious sandwich with fresh crusty bread, sweet butter or mild mustard. The possibilities are endless, and the results are always delicious.
The almost-sweet flavour of this prosciutto ham makes it a great partner to a good red or sparkling wine.
Mangalica Cured Ham +24m sliced
Mangalica or Mangaliza or Mangalitsa is an Ungarian pig breed, which just 20 years ago was in danger.
Very tender and juicy meat, with a high content of unsaturated fatty acids and omega 3 it is often used to produce cold cuts, hams and sausages.
Mangalica breed pigs are characterized by a dense and curly mantle, usually blonde that makes them more similar to sheeps than pigs... for this reason many called them sheep-pig.
They are animals that grow slowly and that can't be put in close places. Incompatible with indoor rear systems they are bred following the outdoor rear system.
Sobrasada 100% De Bellota sliced
Our Sobrasada is produced by Señorío de Montanera, made with 100% Bellota Iberian pork loin and jowl, is characterised by its sweet and spicy seasoning, a juicy and uniform texture perfect for spreading and a flavour that fills the palate with the purest aromas of the Dehesa de Extremadura.
Product without gluten, lactose or allergens.
傳統 Spilinga Nduja 肉腸
Nduja是一種軟身，香辣，可塗抹的香腸，在義大利Spilinga非常有名。
它是混合內臟、蔬菜、香料和大量紅辣椒製成的肉腸。
適合燒烤，製成醬料配義大利麵和飯，最好的食法還是簡單地用麵包配搭。
Finocchiona 肉腸
Finocchiona肉腸是義大利Tuscany區的地道食品。
用上切碎的脂肪粒和豬瘦肉，混合茴香籽，產生風味獨特，鹹度適中味美的肉腸，肉香能迴繞在唇齒間。
辣味Ventricina肉腸
辣味Ventricina 肉腸是來自義大利Abruzzo和Molise地區。
它的特點在於用上不同部位的豬肉，包括瘦肉、腿肉和豬柳，混合辣椒和茴香種子，味道獨特甜辣。
義大利釀豬腳(預熟)
傳統製作方法是先將豬脚起肉去骨，先把瘦肉和脂肪粗略地攪碎後混和碎碎的豬皮，再加入香料後釀進帶著蹄子的豬皮裡。
它的味道芳香開胃，切片後，可看見色澤是玫瑰紅色和肉質緊緻。
食用方法非常簡單，連袋放進沸水中煮30分鐘便可。
義大利豬腳肉腸
傳統製作方法是先將豬脚起肉去骨，先把瘦肉和脂肪粗略地攪碎後混和碎碎的豬皮，再加入香料後釀進天然腸衣裡。
它的味道芳香開胃，切片後，可看見色澤是玫瑰紅色和肉質緊緻。
食用方法非常簡單，放進沸水中煮20分鐘便可。
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