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MEATS
PRODUCER: SALUMIFICIO SORRENTINO
HAMS:
PROSCIUTTO STAGIONATO ORO CON OSSO (" Gran Sasso" Seasoned Ham With Bone)
Made out of national swine, it has a sweet and seasoned processing
Aged: 15 months
PROSCIUTTO STAGIONATO CON OSSO (" Gran Sasso" Seasoned Ham With Bone)
Made out of national swine, it has a sweet and seasoned processing
Aged: 14 months
PROSCIUTTO DI PARMA STAGIONATO CON OSSO ( "Parma seasoned ham with bone)
It possesses all those qualities due to a "PARMA" (D.O.P.)
Aged: 16 months
PROSCIUTTO STAGIONATO ORO DISOSSATO (" Gran Sasso" Seasoned Ham Without Bone)
Made out of national swine, it has a sweet and seasoned processing
Aged: 15 months
PROSCIUTTO DI PARMA STAGIONATO SENZA OSSO ( "Parma seasoned ham with bone)
It possesses all those qualities due to a "PARMA" (D.O.P.)
Aged: 16 months
PROSCIUTTO DISOSSATO "CASTEL DI SEPTE"
Peculiar ham, sweet to taste, made excellent by the low waste, it look already ready for
slicing, it's weight varies from 5.2kg. To 6kg.
It is availanle vacuum packed without the shell-like bone - little hip - that makes
Aged: 6 months
easier the processing
CULATELLO SOTTOVUOTO "RISERVA DEL DUCA"
The "Riserva del Duca" is a classical culatello and therefore represents the best part of
the ham, the valuable one, for fine palates. With about 5.5kg of speckling, it is availanle
vacuum packed without the shell-like bone,
Aged: 14 months
CUTTING SALAMI:
SALAME UNGHERESE
Typical salted pork meat for slicing, with the finest grinding. Kneaded with selected lean
meat, slightly flavoured and smoked, it is made into sausages with a bowel of gauge 110.
The speckling is about 3.2kg.
MILANO SALAMI
Produced with lean mixtures. Thoroughly free of nerves and cartilage, it is made into
sausages, with a bowel of gauge 110.
Typical for slicing, its weight is about 3.2kg.
SPIANATA ROMANA
Typical flat product from "Lazio" made into sausages in natural bowel, it is obtained
with chopped bacon fat and selected lean meat. Seasoned for 60 days, it weights 2.5 kg.
Sweet to the taste, it is available also spicy.
SOPPRESSA SICILIANA
Particulary spread throughout Sicily, this salami is richly filled with chopped bacon
fat and flavoured with Sicilian spices. It weights about 3.0 kg.
PICCANTINO SPICY SALAMI
Typical spicy salted pork meat for slicing, it weights 2.5kg.
Whit an intermediate grinding, it is made into sausages with a bowel of gauge 110.
TOSCANO SALAMI
Excellent salami of pure swine with a classical taste obtained with mixtures of lean meat
of fine grinding. The chopped bacon fai in cubes gives the salami its typical rich and
intense taste. Made into sausages in natural bowel, gauge 110/110, it weights
about 3.5 kg.
FINOCCHIONA SALAMI
A typical salami from Tuscany, which is called after because of the fennel seeds added to
the kneading of pure swine. The fat meat consists of "guanciale".
Made into sausages in a bowel bean shaped, gauge 130, it weights about 3.0kg.
HOT SPICY SPIANATA
Typical product from cutting flat shape, wrapped in synthetic gut with selected lean meat
Spicy taste, size 2.5kg.
VENTRICINA SALAMI
Typical salami for slicing, made into a sausages in natural bowel, it weights about 3.5 kg.
Typical of lower Abruzzo. It is characteristic for the good quality of the local hot chilli
pepper from "Valle del Sangro". Amazing as a pizza topping.
NAPOLI SALAMI
Naples salami has a streched cylindrical shape and a sweet and a characteristic
taste, slightly smoked.
TAKE AWAY SALAMI:
MUGNANO SALAMI
Typical and particular for the first-like shape of its bowel, it needs a long seasoning
beacause of the thickness of the natural bowel. Made out of valuable meat, it has
a weight od 300 grams. Vacuum-packed singlee.
BOCCONCINI ABRUZZESI DOLCI (SWEET OR SPICY)
They are little sausages like the Siena ones, made into sausages in natural swine bowel
with a fine grinding. Available in vacuum packaging of 300 grams in protected atmosphere.
SAPOROTTO SALAMI
Small size salted pork meat, the weight is 120 grams and having a medium grinding
and a sweet taste.
SALSICCIA ABRUZZESE APPASSITA
Long about 12 centimetres each, these sausages are sold in vacuum packaging (300 grams)
The kneading has a medium grinding and the sausages are very sweet, tasty and appetising.
LONZE, FILETTI, PANCETTA
PANCETTA ARROTOLATA (SWEET OR SPICY)
A type of "magretta" bacon, produced with lean meat, very sweet to taste. It has a seasoned
weight about 2.0 kg. Also available spicy.
PANCETTA TESA (SWEET, SPICY OR SMOKED)
Very sweet product, it reaches a seasoned weight of about 4.0 kg. Sold vacuum packed.
Also available half size (2.0kg)
It can be ordered, sweet, smoked and spicy.
FILETTO
It is a very lean and sweet product, made into sausages in a natural bowel, and has a weight
of 2.5 kg.
Also available in pieces vacuum packed.
COPPA
Made into sausages in natural bowel, well seasoned, it reaches the weight of 1.5kg.
Also available in half, vacuum packed. Also available spicy.
BEEF
BRESAOLA
With a vacuum packaging of 1.8 kg. or 3.6 kg. the hip extremity represent the best you can expect
from bresaola. Of high quality, it is possible to pack it both in half and whole
PRODUCER: PROSCIUTTIFICI PICARON
HAMS:
PROSCIUTTO "SAN DANIELE" D.O.P. WITHOUT BONE
San Daniele ham is the pride of the area and is well known all over the world by gourmets who appreciate its sweet and
refined taste. Its delicate flavour and the perfect balance between its winning taste and genuine nutritional properties.
Available also with bone.
Average weight from 8.5 kg. to 11.5 kg.
Aged: 15 months
PROSCIUTTO RUSTICO
Made out of national swine, it has a sweet and seasoned processing
Aged: 14 months
Average weight: from 6.5kg. To 9kg.
SPECK
An Italian cured, smoked meat native to the Alto Adige, a region that straddles Northern Italy and Southern
Austria. To make speck, a boned pork leg is cured in salt, and spices like laurel and juniper, then
intermittently slow-smoked, using pine or juniper wood for several months.
Average weight: from 5 to 6kg.
Available also in half: from 2.5 to 5kg.
PRODUCER: BIDINELLI
MORTADELLA:
CLASSIC MORTADELLA
Beautiful mortadella packed in a natural beef bladder, manually bound with strings. In various formats from 10 kg to 20 kg
available. Visually appealing at the traditional deli counter. Available in whole or half pieces, vacuum packed.
TRUFFLE MORTADELLA
Very beautiful mortadella packed in a natural beef bladder manually bound with strings. In various formats from 10 kg
to 20 kg available. A very well-balanced taste thanks of hand-cut black summer truffle, make the product inevitable in deli
counters, delicatessen shops and fashion places. Whole or half pieces, vacuum packed, available.
GLUTEN AND LACTOSE FREE
PRODUCER: F.LLI BRUNO s.r.l.
SALAMI
Salame Majella
Classic Italian salami, made with fresh pork, finely ground, cured with salt, pepper, spices and flavourings
Stuffed in natural casing with sizes size 1.800 kg. Aged for a minimun of 60 days maturing.
Schiacciata Abruzzese
Typical salami of the province of L'Aquila, produced with choice pork, finely ground, stuffed in veal casing bondiane and
put under the press for a few days to create the characteristic flattened shape. Sizes from 2.400 kg. Aged for a minimum
of 60 days.
AGED TENDERLOIN
Obtained with the full muscle of loin pork, cured with salt, pepper, spices and flavourings.
Aged for a minimum of 60 days, with sizes to 2.400 kg.
AGED CAPOCOLLO SALAMI
Obtained from the full muscle of the neck of pork, cured with salt, pepper, spices and flavourings
Encased and aged for 60/70 days. Sizes from 1.500 kg.
VENTRICINA
Typical salami of Vasto in the province of Chieti, Abruzzo. Fresh pork is selected and carefully worked, cut into large chunks
and cured with salt, chili pepper, wild fennel seeds, pepper and spices
VENTRICINA HOME MADE
Typical salami of Vasto in the province of Chieti, Abruzzo. Fresh pork is selected and carefully worked, cut into large chunks
and cured with salt, chili pepper, wild fennel seeds, pepper and spices
Stuffed in casing in the shape of a pig's bladder, tied
with twine and hung for 60/90 days ageing.
SALSICCIA TEATINA (SWEET OR SPICY)
Made with fresh pork, finely ground, cured with salt, pepper, spices and flavourings. Stuffed in pork casing, and tied one
behind the other to form a necklace of about 270 grams
Aged for a minimum of 10/15 days.