It 's the " Prague Ham " known for excellence in the city of Trieste which comes from Central European culinary tradition. It is obtained by processing heavy foreign thighs carefully selected. This Prague with bone is delicately flavored and lightly smoked with beech wood that gives it a nice and unmistakable flavor. The product must be sliced by hand into the vice.
The Salumificio Sfreddo from Trieste, since its foundation, has had as its main objective the reaching of the Total Quality.
In 1999 the company has obtained the DNV certification for the quality system ISO 9001\2008. The company is particularly careful to food intolerances. Besides the traditional "Cotti all'Italiana" line, Salumificio Sfreddo offers a series of "marked spike" products guaranteed by the AIC ( Italian Celiacs Association), and certified as a STP product as a smoked specialty without any allergen as the monosodium glutamate, caseinatum, lactose and milk derivatives. This approach answers both the requests of the national and the international market, particularly interested in a wise gamma of food products which can satisfy the most different and demanding tastes.
It is a small salami coming from the southern part of Parma, it is made up of the meat obtained through the same processing techniques of the Culatello.
In the past every family bred in its own house the pigs, a blessed animal which was fed with the rests of the meals.
The Strolghino is born exactly from these home-made productions, it was the first salami eaten only a few weeks after the processing of the pig's meat.
The accurate choice of the meats and the ingredients is an essential phase for the final result.
After the grinding the paste is bagged in a very thin bowel with accelerates the drought and leads it to the right maturation in s short time.
Its taste is delicate and light, it has to be eaten still soft. The best way to prepare the Strolyghino salami is cutting it into thick slices and match it with some fragrant bread or crunchy toasts as the tradition suggests.
It is a great fanciful aperitif accompanied by fresh wines both sparkling and still.
The slice is red intense colored, the diameter is a bit bigger than the classic Bresaola, because it is taken from bigger animals which is the characteristic of the rump of the Piedmontese Fassona.
The Macelleria Mastra Alebardi realizes its Bresaola exclusively with Piedmontese Fassona race cows directly bred by them.
The characteristics of the raw material can be easily recognized in the taste and colour of the meat which is elaborated with extreme cure respecting the traditional techniques, the quality of a meat poor of fats and rich of iron.
Its taste is sweet, the flavor of the meat really stands out, the spices are light and not intrusive.
The Nebrodi Mounts Black Pig Capocollo
The definition of "Nebrodi Mounts Black Pig" describes a local race of pigs typical of the territories within the area of the Nebrodi Mounts in the north west Sicily.
Judging from the fossils and the references written by ancient writers, the presence of the animal had been already confirmed during the greek period (7-6 century B.C), as a testimony of the immense heritage that is still nowadays safeguarded in these valleys.
During the middle age its breeding decreased due to the religion of the new conquerers; another factor that determined its decline was the gradual disappearing of woods which previously covered most of the Sicilian territory. In the last years there has been a convinced reintroduction of the breeding of this specie, on which multiple studies have been made in order to give value to its productions.
The Black Sicilian pig is now a officially recognized race and managed by the ANAS (National Association of the Farmers of Pigs)
The Nebrodi Mounts black pig is black skinned, and it has strong black bristles that reach the length of 10cm almost, looking like a mane and reminding of a boar, it has small-middle size (60-65 cm average)
The breeding system is "en plain air", that is to say that the Pig lives exclusively in the natural environment fed with barley and field beans to maintain the organoleptic qualities of its meat and all its natural genuiness.
The Capocollo is taken from the neck of the Black pig and its meat is naturally very salty and perfumed, and it is worked by able masters with natural aromas.
Aspect: Cylindric and lengthened shape
Consistency: tender, compact
Aspect after the cut: The slice is compact and its colour is red intense with some variable fat veins.
Weight: between 1 and 1.8 kilograms.
Smell and Taste: persistent and intense accompanied by the natural species and aromas.
Curiosities: it is exclusively produced with black pig meats from Nebrodi Mounts. It takes its name from the nearest part to the head of the black pig.
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