Cold Cuts Ŕ un appronfodimento informativo di la boutique dei prodotti italiani di qualitÓ.

Recipes and pairings - Articoli e NovitÓ

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.

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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.

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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.

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Salumificio Sfreddo: since 1968 in Trieste

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.

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Salami Strolghino di Culatello

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.

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Are the salcici Toscana a fresh sausage and not cured meat
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User: Filippo ( 21/11/2016)
Category/Topic Cold cuts

I just unpacked these salamis and they are very soft, how long before they dry and get harder?
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User: helena ( 13/10/2015)
Category/Topic Salame nostrano - Macelleria Mastra Alebardi

Hello, how much does the Boneless parma ham (Prosciutto di Parma) 24 months cost? I doesn't have price.

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User: ( 16/07/2015)
Category/Topic Boneless parma ham (Prosciutto di Parma) 24 months - Ghirardi Onesto


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