Cold Cuts

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Recipes and pairings - Articoli e Novità


The hip tip Bresaola: A Valtellina speciality

The Bresaola Punta d’Anca (hip tip) is an highly selected product. The hip tip is the most precious part of the cow’s thigh, which is dry seasoned with salt, black pepper, garlic, cinnamon and cloves for almost 2 weeks. Then the seasoning for one to three months depending on the size. The Bresaola is a very nutrient cold cut, the aroma is the typical of the aged and seasoned meat, the color a uniform bright red. Great cut into thin slices and seasoned with evo oil and a little lemon juice.

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For more than two centuries, Alebardi butcher shop has been carrying on "the art of knife" since 1802.

The Alebardi family praise the title of the most ancient butcher shop of the whole Lombardy, maintaining the specialization of the butchery. Butcher shop Alebardi selects its own Piedmontese Fassona cows (only females), breeding them through natural non-intensive methods, in the countries of Brescia. Growing them with family passed down recipes, allows to obtain succulent and genuine meats, with a very low quantity of fats. The butchering is made in the own butcher shop. Apart from the meats, the butcher shop propose a selection of the local traditional products, derived directly from Italian porks butchered by the Alebardi.

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Prosciutto di Parma: one of the most representative products of Made in Italy

Only two ingredients, then the seasoning masters skills and the dry and delicate air of the hills that surrounds Parma. The authenticity of this territory, an area extremely limited, this is exactly the one endowed with the ideal climatic conditions for the natural aging that will give that unmistakable sweetness and taste to the Prosciutto di Parma. The Prosciutto di Parma is a genuine and tasty product. Since always no preservatives or chemical additives are added, the result is a 100% natural product.

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La Cinta di Guido

The breeding in the fields is free range, over some hectares of area. The animals, almost 200, are butchered by expert butchers when they're 3 years old, when they reach 150\180 kg of weight. To obtain excellent results it is necessary to think about the wellbeing of the animals, an Guido does it personally! Cold cuts that rigorously follows the rules of the most authentic Tuscan tradition. The company has joined the D.O.P Safeguard Consortium of the Tuscan Cinto pork, so it is endowed with a sure traceability of the final products.

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Favola is the one and only mortadella of the world stuffed and cooked in the natural pork rind.

Favola is the one and only mortadella of the world stuffed and cooked in the natural pork rind. Its dough is made up only by careful selected pork meats, the finest ones, that can give a natural pink color. Moreover the fat parts come exclusively from the throat, both for its hardness and its gustative characteristics, finer than fat coming from other parts. Among the other ingredients it is to point out the acacia honey, that contributes exalting a full taste. A gluteen-free product and with a low content of fats, as a consequence easy to digest and light, without any poliphosphates and milk derivatives, no glutamate and NON GMO.

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 FORUM
Est-ce que ce jambon est avec l'os ? Merci
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User: philippe ( 04/02/2018)
Category/Topic Nebrodi Mounts black pig Raw Ham


Hi OIP.

How come many of your rolled Pancetta, is sold out or has to be signed up for ?

Regards
Steen Kressner
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User: ( 29/06/2017)
Category/Topic Rolled Pancetta (bacon) from Brescia - Nurcinus


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


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