Recipes and pairings - Articoli e NovitÓ
The Cinta Senese is the ancestor of all the Tuscan pigs
The natural environment is the Montagnola Senese, a hill zone at 250-300 meters of height. These hills covered by immense holm oak wood, an unlimited source of acorns, offer an ideal situation in the undergrowth for the gazing of these free range bred pigs.
The gazing breeding based on food as acorns, tubers, roots gives these porks meat its unique taste and characteristics.
Positive effects on saltiness and tastiness, the meat is more red and tasty than the other pork meats.
The meats have better organoleptic qualities thanks to the higher concentration of unsaturated acid fats, particularly the Omega 3 and Omega 6 series.
Its lard is richer in oleic acid polyunsaturated acts fats compared to the traditional ones.
The fat is less consistent and more fluid, so more pleasant at the palate, this allows the cold cuts obtained to have a faster spread of the aromas used for spicing it, assuring the product optimal aromatic characteristics.
Piemontese Fassona Bresaola by Macelleria Mastra Alebardi
Macelleria Mastra Alebardi produces its own Bresaola exclusively with Piedmontese Fassona beef selected and bred directly by them.
The characteristics of the raw materials first are discovered in the taste and colour, the processing of meat is executed with the highest care respecting the traditional techniques, exalting the quality of a meat poor in fats but rich in iron.
The slice has a red intense colour, the diameter is a bit longer than the classic bresaola because we're talking about quite big animals, which is the Piedmontese Fassona bred in Italy.
The characteristic taste of meat is predominant with a light spiced aroma, creating a unique taste.
With this cold cut you can prepare outstanding recipes, from starters to first dishes and main courses, without forgetting quick treats.
The Bresaola carpaccio (raw meat sliced thinly) with arugula is a easy, light an quick to prepare main course.
Salumificio Lovison: high quality standards
After a hundred years long history the Lovison's products still haven't lost their craftsmanship and traditional tastes, they continue to be an important testament of a simple but rich in flavors and colors cuisine.
The Musetto, apparently a cotechino (gelatinous pork sausage in a natural casing) but actually a cold cut, is the result of a careful selection of meat coming from cheeks, throat fat and pork rind.
This product was born in 1903 in Spilimbergo.
Apart from the Musetto, the Salumificio Lovison produces also many other cold cuts, like the sausage, the salami also in the knife-tip made version and the soppressa.
The great Chef Carlo Cracco has transformed the musetto Lovison in a stuffing for his restaurant ravioli.
Ravioli stuffed with musetto Lovison with vegetables mustard.
Ingredienti for the pasta:
1kg of 00 type flour
8 egg yolks
1 full egg
20g of extra virgin olive oil
For the stuffing:
200g of Musette lovison
80g of Savoy cabbage mash tun
Make the 200g of stew Savoy cabbage browning with 50g of onion, then pour them with water and salt and cook them for 1 hour at least.
Blend them in the mixer adding the musetto Lovison, season with salt and black pepper.
For the mustard (80g)
80g of celery julienne cut
With the flour, eggs, oil and salt make an italian fresh pasta.
Pat the dough, put in some stuffing and give it the "cappelletto" shape.
Cook the ravioli for 3 minutes in boiling salted water.
Put them on a soup plate together with the vegetable mustard and the celery.
Cinta senese cold cuts: excellent products
These sausages are made from the meat of an indigenous breed of pigs, the so-called Cinta Senese. The meat of these pigs is much tastier than of the other races, as in the rearing and feeding of these animals, great emphasis is placed on high-quality forage.
SALUMIFICIO Sfreddo TRIESTE, HAM WITH BONE : " In Trieste we produce cooked and smoked hams and others specialties from 1968 "
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.