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Piece of Parma Ham 2 kg DOP 24 months vacuum sealed salumificio “La Perla” Branded by the Consortium of the Prosciutto Di Parma, it is a DOP product i.e. a Designation of Protected Origin, and in fact can only be produced on the fragrant parmesan hills.
Parma Ham DOP 24 months, boneless, vacuum sealed 8 kg salumificio “La Perla”Branded by the Consortium of the Prosciutto Di Parma, it is a DOP product i.e. a Designation of Protected Origin, and in fact can only be produced on the fragrant parmesan hills.
Half Parma Ham DOP 24 months, vacuum sealed 4 kg salumificio “La Perla” ready to cut allows for convenient and easy consumption. Marked by the Consortium of the Prosciutto Di Parma, it is a DOP product i.e. Designation of Protected Origin.
Homemade seasoned half Coppa, weight about 0.900 kg. Coppa is produced from a cut of meat from the upper cervical area of the pig, properly trimmed.
Seasoned Italian Cup weighing about 1.8 kg. The cup is produced by a cut of meat from the upper cervical area of the pig, properly trimmed.
Salame di Felino IGP - 500gr. Salame di Felino PGI is obtained from the union of the best pork and particular climatic conditions.The ingredients are coarse minced pork, peppercorns, salt, white wine, natural flavors, all stuffed into the gentle intestine of the pig.
Salame di Felino IGP - 850gr Salame di Felino PGI is obtained from the combination of the best pork and particular climatic conditions.The ingredients are coarse minced pork, peppercorns, salt, white wine, natural flavors, all stuffed into the gentle intestine of the pig.
Strolghino - 350gr. The Strolghino is a fine cut of meat, which gives life to a product of the highest quality. It is a salami that is tasted young, given the composition of lean meat and its small size.The seasoning is in fact about 20 days: it should not be aged for too long, nor in too dry environments as it tends to dry quickly.
1/2 Culatta weight 2.3 Kg approx. The Culatta with Cotenna is produced from the same valuable part of the pig's thigh from which you get Culatello, but unlike the latter, it keeps the rind.During processing the meat is salted, spiced with natural and massaged aromas and then being left seasoned for a minimum period of 12 months.
Culatta whole weight 4.5 Kg approx. The Culatta with Cotenna is produced from the same valuable part of the pork thigh from which the Culatello is obtained, but unlike the latter retains the rind.During the processing the meat is salted, spiced with natural and massaged aromas and then being left seasoned for a minimum period of 12 months.
Seasoned Half Fiocco weight about 1.1 kg. Is obtained from the leanest and most muscular part of the pig's rear leg.In a first phase, the meat is deboned, tied and trimmed to make it take the shape we know; subsequently, after having been sprinkled and massaged with salt and pepper, it is stuffed into the pig's bladder and left to mature for 7/8...
Whole seasoned Fiocco weight about 2.2 kg. It is obtained from the most muscular and leanest part of the hind leg of the pig.In a first phase, the meat is deboned, tied and trimmed to make it take the shape we know; subsequently, after having been sprinkled and massaged with salt and pepper, it is stuffed into the pig's bladder and left to mature for 7/8...