<p>Image for illustrative purposes only</p> <p>Selected pork loin, salted and seasoned by our Salumi Artisan according to the ancient butcher's tradition. Lombo is appreciated for its soft, delicate flavor and its leanness. It has a pink colour. The modest content of adipose tissue and connective tissue makes the meat soft, which is why it is an excellent dish both for dinners with friends and for everyday life.</p> <ul> <li><strong>How it's made:</strong> The loin (loin or fillet) is first boned and then lightly marinated and finally tied and left to season. The seasoning varies from 45 to 55 days.</li> <li><strong>Pairings:</strong> Norcia seasoned lonzino can be eaten in slices as a carpaccio with a drizzle of extra virgin olive oil and parmesan flakes. It goes well with fresh, soft and semi-hard cheeses. Good throughout the meal and on all occasions both as an appetizer and as a second course with fresh bread or bruschetta.</li> </ul> <p><strong>SIZE / WEIGHT:</strong> About 400 gram slice.</p> <p><strong>SPECIFIC NOTES:</strong> Lean cured pork loin.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Seasoning: 45-55 days; Shape: vacuum-packed Lonzino slice.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 3/4 months.</p> <h3>The story of Salvatori di Norcia</h3> <p>For more than thirty years the company SALVATORI produces quality cured meats in the area of Italy where the art of butchery originated. Founded in 1980 in Norcia (Perugia), the SALVATORI company has always been oriented towards quality production, in strict respect of tradition. This philosophy has meant that over the years the production moved from a small laboratory (where it all began) to a much larger and more modern structure, capable of combining quality and tradition with innovation. The new production structure is able to respond to the continuous market needs, focusing on the usual objectives: Compliance with health and hygiene standards to protect the consumer; The excellent quality of its products, a quality that has distinguished the Salvatori company for thirty years.</p>

<p><strong>Features:</strong> Cured meat with an original shape and a <strong>unique and decisive taste</strong> . The name is due to the particular <strong>oval shape</strong> due to the packaging of the meat in a casing still sewn by hand, and to be tied in pairs of two so that they can be seasoned astride a barrel or a wooden pole. Its <strong>production is limited</strong> and this characterizes it as a niche product available almost exclusively in the production area. The peculiarity of this cured meat is that a bar of lard is inserted inside each <strong>gut</strong>, before being filled. which, in addition to making the Coglioni di mule unmistakable, gives them a particular softness and flavor.</p> <p><strong>Production:</strong> It takes place using <strong>lean pork</strong> from the shoulder, loin and ham trimmings, finely minced and seasoned with salt, pepper and white wine in which cinnamon and cloves have been infused. The mixture is then left to mature for at least 24 hours in modern steel containers. During the seasoning, the mixture is mixed several times before being stuffed by hand. Then the casing is tied and with the same string a cross binding of the salami is practiced as if they were four wedges.</p> <p><strong>Recommended pairings:</strong> The mule balls are excellent as a salami for every occasion and above all as a component of appetizers with their perfectly recognizable and characteristic slice. They can be <strong>consumed plain</strong>, accompanied by a good slice of <strong>bread</strong>, crescia or torta al testo, but also after having been soaked in <strong>red wine</strong> for a couple of days. We recommend cutting it with a knife into slightly thick slices to fully savor its flavour.</p> <p><strong>SIZE / WEIGHT:</strong> 300 grams approximately - Product subject to natural weight loss.</p> <p><strong>SPECIFIC NOTES:</strong> Medium-large grain cured salami.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Maturing: 25-30 days.</p> <p><strong>INGREDIENTS:</strong> Pork meat, salt, pepper, chilli pepper, garlic, dextrose, sucrose, natural flavors. Antioxidants: E300. Preservative: E250, E252. Product without dyes, gluten, milk and its derivatives. Inedible casing.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> Antioxidants E301, Preservatives E250 E252.</p> <p><strong>STORAGE METHOD:</strong> A cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 90/120 days.</p> <p><strong>PRODUCER:</strong> L'Artigiano dei Salumi Salvatori srl - Norcia (PG).</p> <p>AVERAGE NUTRITIONAL VALUES PER 100gr OF PRODUCT : energy value 450kcal/1864 kj, fats 38.1g/ of which saturated 13.9g, carbohydrates 1.5g/ of which sugars 1.0g, proteins 22.4g, salt 3.95g</p> <h3>History of Salvatori di Norcia</h3> <p>For more than thirty years, the SALVATORI company has been producing quality cured meats in the area of Italy where the art of Norcineria originated. Founded in 1980 in Norcia (Perugia), the SALVATORI company has always been oriented towards quality production, in strict respect of tradition. This philosophy has meant that over the years the production moved from a small laboratory (where it all began) to a much larger and more modern structure, capable of combining quality and tradition with innovation. The new production structure is able to respond to the continuous market needs, focusing on the usual objectives: Compliance with health and hygiene standards to protect the consumer; The excellent quality of its products, a quality that has distinguished the Salvatori company for thirty years.</p>

<p>Image for illustrative purposes only.</p> <p>Pure pork salami with a delicate taste, produced according to the classic recipe: it is obtained from pork with the addition of lard, all minced with salt, pepper and spices . The fat parts inside are distributed evenly and finely. Once stuffed, it is seasoned for a period that varies between three and four months. It takes its name from its Milanese origins.</p> <p><strong>SIZE / WEIGHT:</strong> Slice of approximately 450 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Salami medium-aged fine-grained vacuum-packed.</p> <p><strong>STORAGE METHOD:</strong> Cool, dry place</p> <p><strong>INGREDIENTS:</strong> Pork, salt, pepper, garlic, dextrose, sucrose. E301 antioxidants. Preservative: E250 E252. Without dyes, gluten, milk and its derivatives. Inedible casing.</p> <p><strong>AVERAGE EXPIRY:</strong> 7/8 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Salami to be eaten at any time of the day, it is tasty both as a filling for sandwiches and as an appetizer together with bread and focaccia or a main course in the characteristic mixed platter.</p> <p><strong>PRODUCER:</strong> SALVATORI Artisan of cured meats Artisan quality since 1980</p> <p>AVERAGE NUTRITIONAL VALUES PER 100gr OF PRODUCT: energy value 626kcal/2615 kj, fat 63g/ of which saturated fats 25.2g, carbohydrates 0g/ of which sugars 0g, proteins 14.15g, salt 3.23g</p>

<p>Image for illustrative purposes only.</p> <p>Medium-large grain cured meat prepared with lean pork. It is flavored with hot spices which make this product a true artisan speciality. It is kneaded and stuffed into non-edible casings and aged for approximately 25-30 days.</p> <p><strong>SIZE / WEIGHT:</strong> Slice of approximately 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Medium-aged, spicy, fine-grained salami vacuum-packed.</p> <p><strong>STORAGE METHOD:</strong> Cool, dry place.</p> <p><strong>INGREDIENTS:</strong> Pork, salt, dextrose, sucrose, spices, flavourings. Antioxidant: E301. Preservative E250-E252. Smoke flavourings. Without dyes, gluten, milk and its derivatives. Inedible casing.</p> <p><strong>AVERAGE EXPIRY:</strong> 3/4 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Tasty salami both as a filling for sandwiches and as an appetizer together with bread and focaccia or as a match with the characteristic mixed platter.</p> <p><strong>PRODUCER:</strong> SALVATORI Artisan of salami - Norcia (PG).</p> <p>AVERAGE NUTRITIONAL VALUES PER 100gr OF PRODUCT: energy value 450kcal/ 1864kj, fat 38.1g/ of which saturated 13.9g, carbohydrates 1.5g/ of which sugars 1.0 g, proteins 22.4g, salt 3.95g</p> <h3>The story of Salvatori di Norcia</h3> <p>From over thirty years the SALVATORI company has been producing quality cured meats in the area of Italy where the art of Norcineria has had to origin. Founded in 1980 in Norcia (Perugia), the SALVATORI company has always been oriented towards quality production, in strict respect of tradition. This philosophy has meant that over the years the production moved from a small laboratory (where it all began) to a much larger and more modern structure, capable of combining quality and tradition with innovation. The new production structure is able to respond to the continuous market needs, focusing on the usual objectives: Compliance with health and hygiene standards to protect the consumer; The excellent quality of its products, a quality that has distinguished the Salvatori company for thirty years.</p>

<p>Couples are pork loin cut into thin strips, spiced and dried. Slightly spicy and very tasty, their shape makes them perfect for a meat-based snack. Of Roman origin, in ancient times they were obtained from aged horses. It is served in particular in taverns as an appetizer or snack.</p> <p><strong>SIZE / WEIGHT:</strong> about 250 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Strips of Vacuum-packed dried pork loin.</p> <p><strong>INGREDIENTS:</strong> Pork meat, salt, pepper, garlic, dextrose, sucrose, natural flavourings. E301 antioxidant. Preservatives E250-E252. Without dyes, gluten, milk and its derivatives. Inedible casing.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>PRODUCER:</strong> SALVATORI Artisan of cured meats - Norcia (PG).</p> <p>AVERAGE NUTRITIONAL VALUES PER 100gr OF PRODUCT: energy value 213kcal/890kj, fats 5.4g/ of which saturated 1.8g, carbohydrates 1.0g/ of which sugars 0.7g, proteins 46.9g, salt 0.8g</p> <h3>Salvatori's story of Norcia</h3> <p>For more than thirty years, the SALVATORI company has been producing quality cured meats in the area of Italy where the art of butchery originated. Founded in 1980 in Norcia (Perugia), the SALVATORI company has always been oriented towards quality production, in strict respect of tradition. This philosophy has meant that over the years the production moved from a small laboratory (where it all began) to a much larger and more modern structure, capable of combining quality and tradition with innovation. The new production structure is able to respond to the continuous market needs, focusing on the usual objectives: Compliance with health and hygiene standards to protect the consumer; The excellent quality of its products, a quality that has distinguished the Salvatori company for thirty years.</p>

<p>Superior quality product prepared with only selected pure pork meats, delicately flavored and stuffed into natural casings. To make this authentic delicacy, our artisan pork butcher carefully selects the pork which is then minced to obtain a fine paste. Once stuffed into natural casings to obtain the individual and characteristic pieces, it moves on to the cooking phase. Subsequently, a light natural smoking with beech wood gives the product that taste that makes it delicious and inimitable.</p> <p><strong>SIZE / WEIGHT:</strong> Pack of 300 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Without gluten, polyphosphates and milk derivatives. Vacuum packed.</p> <p><strong>INGREDIENTS:</strong> Pork meat, water, salt, spices, sucrose, flavourings, spice extracts, Antioxidant E301, Preservative E250. Inedible casing.</p> <p><strong>STORAGE METHOD:</strong> Keep at +4°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 60/90 days.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Frankfurters can be combined with everything and are enjoyed in all seasons. Excellent for delicious sandwiches, they make cold pasta salads delicious, but they also brighten up winter salads. Ideal with soft cheeses, light beer but also with good red wine.</p> <p><strong>PRODUCER:</strong> SALVATORI Artisan of cured meats - Norcia (PG).</p> <p>AVERAGE NUTRITION VALUES PER 100gr OF PRODUCT: energy value 259 kcal/1083kj, fats 22.2g/ of which saturated 7.42g, carbohydrates 0.3g/ of which sugars 0g, proteins 14.6g, salt 2.32g.</p> <h3>The story of Salvatori di Norcia</h3> <p>For more than thirty years, the SALVATORI company has been producing quality cured meats in the area of Italy where the art of butchery originated. Founded in 1980 in Norcia (Perugia), the SALVATORI company has always been oriented towards quality production, in strict respect of tradition. This philosophy has meant that over the years the production moved from a small laboratory (where it all began) to a much larger and more modern structure, capable of combining quality and tradition with innovation. The new production structure is able to respond to the continuous market needs, focusing on the usual objectives: Compliance with health and hygiene standards to protect the consumer; The excellent quality of its products, a quality that has distinguished the Salvatori company for thirty years.</p>

<p>Produced with the best lean parts of the pig, our mortadella has a tasty flavor and an intense aroma. Our mortadella does not contain gluten or milk derivatives and is produced without the addition of polyphosphates.</p> <ul> <li><strong>How it is made:</strong> To make this authentic delicacy, our craftsman Norcino carefully selects the pork which is then minced to obtain a fine paste. Subsequently, the characteristic cubes of fat are prepared which give the particular sweetness to the cured meat. The mixture resulting from the shredding is first subjected to bagging and then to a long cooking. In this phase, which is the most delicate, dry air stoves are used. Immediately afterwards comes the time for the cold shower and finally the rest in the cooling cell.</li> <li><strong>Pairings and suggestions:</strong> With its delicate and aromatic scent, Mortadella lends itself to various preparations and various uses in the kitchen. In short, it is an extremely versatile product. To start, it can of course be eaten in slices or cubes, accompanied by bread, as an appetizer, but its uses certainly don't end there. In fact, Mortadella is a constant presence in many traditional and modern dishes.</li> </ul> <p><strong>SIZE / WEIGHT:</strong> 600 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Pure pork mortadella stuffed into natural containers.</p> <p><strong>INGREDIENTS:</strong> Pork meat, salt, spices, flavourings, dextrose, antioxidant E301, PISTACHIO, Preservative E250. Inedible casing.</p> <p><strong>STORAGE METHOD:</strong> Store at +4°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 90/120 days.</p> <p><strong>PRODUCER:</strong> The Artisan of cured meats SALVATORI - Norcia (PG).</p> <p>AVERAGE NUTRITIONAL VALUES PER 100gr OF PRODUCT: energy value 288kcal/1206 kj, fats 25.0g/ of which saturated 8.26g, carbohydrates 0g/ of which sugars 0g , proteins 15.7g, salt 2.42g</p> <h3>The story of Salvatori di Norcia</h3> <p>For more than thirty years, the SALVATORI company has been producing quality cured meats in the area of Italy where the he art of butchery originated. Founded in 1980 in Norcia (Perugia), the SALVATORI company has always been oriented towards quality production, in strict respect of tradition. This philosophy has meant that over the years the production moved from a small laboratory (where it all began) to a much larger and more modern structure, capable of combining quality and tradition with innovation. The new production structure is able to respond to the continuous market needs, focusing on the usual objectives: Compliance with health and hygiene standards to protect the consumer; The excellent quality of its products, a quality that has distinguished the Salvatori company for thirty years.</p>

<p>Soft salami with a unique taste, typical of the Sibillini Mountains area, to be enjoyed both sliced and spread on bread. Produced by our Artisan according to traditional methods with various cuts of pork, it is spiced only with pepper and fresh garlic and Norcia black truffle and then smoked with local woods for about a week.</p> <p><strong>SIZE / WEIGHT:</strong> about 200 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Truffle spreadable salami without preservatives and additives.</p> <p><strong>SENSORY CHARACTERISTICS:</strong> Maturing: about a week Shape: typical sausage.</p> <p><strong>INGREDIENTS:</strong> pork, salt, pepper, garlic , truffle. Product without dyes, milk and its derivatives.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 0/4°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 60/90 days.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> The spreadable salami is ideal as an appetizer spread on croutons and canapés, also combined with cheese.</p> <p><strong>CURIOSITY:</strong> Noble molds (white or tending to blue in color) can form in the sausage casing during aging.These molds serve three functions: they slow down and balanceol’proteolytic activity, they balance humidity, and above all, they cut out microorganisms that would ruin the product.In this way we will have superficial, nontoxic molds that with a brush will come away after doing their improving work.</p> <p><strong>PRODUCER:</strong> MACELLERIA E FANTASIA SNC DI SANTACROCE SANDRO</p> <p>Nutritional values per 100gr of product: energy value 1799 kj - 430 kcal - Fats 39.4 g of which saturated 15.8 g - Carbohydrates 0.12 g of which sugars 0 g - Protein 18.7 g - Salt 0.1 g</p>

<p>Coglioni di Mulo, the salami with the most particular name, the shape explains its denomination. It is obtained by finely grinding the pork shoulder and the underlying part. The salami is enriched with natural seasonings, such as salt, pepper and garlic, a square section lard is added in the centre. Rigorously stuffed into natural casings, it is slightly softer than other cured meats, aged for 70/90 days, starting from the cellar with a wood-burning fireplace.</p> <p><strong>SIZE / WEIGHT:</strong> about 300 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Product without gluten or milk derivatives.</p> <p><strong>ORIGIN:</strong> Umbria</p> <p><strong>INGREDIENTS:</strong> pork, salt, dextrose, pepper, garlic, preservative: E250, E252, antioxidant E301.</p> <p><strong>STORAGE METHOD:</strong> Cool place and dry.</p> <p><strong>AVERAGE EXPIRY:</strong> 60/90 days.</p> <p><strong>PRODUCER:</strong> Antica Norcineria F.lli Ansuini S.n.c. by Ansuini W. &amp; C.</p> <p>Nutritional values per 100gr: Energy 1646kJ/ 397kcal, fats 33.5g of which saturated fatty acids 11.4g, carbohydrates 3.15g of which sugars 0.1g, proteins 20.8g, salt 3.2g.</p>

<p>Spicy guanciale is one of the most appreciated products of butchery and by lovers of strong but not overwhelming flavours, the main ingredient of <strong>amatriciana</strong> and <strong>carbonara</strong>, two of the best known and imitated all over the world. To the eye it has a bright red and orange color, naturally derived from the spices that decorate and flavor it and which give it a consistent scent even from inside the package. To fully enjoy the spicy guanciale it is necessary to remove the rind and cut the product by hand dividing it into strips, at this point it is ready to be used in the preparation of delicious homemade sauces or simply to be spread on fresh bread.</p> <p><strong>PROCESSING OF THE CHEEK JACK:</strong> The cheek pillow is obtained from the carefully trimmed pig cheek. It is salted and cured like bacon, then cured. It looks similar to flat bacon, even if it contains less fat. It comes with the classic lean veins combined with the precious fat which together give the product a strong flavor without comparison. For the processing of the guanciale, our Artigiano dei Salumi foresees four phases: the meat is sprinkled with a mixture of salt and spices, according to the traditional recipe; cold rest, to allow the salt and aromas to be distributed evenly in the meat; after the massage, the product is left to dry in special rooms, for a period ranging from 3 to 5 days with the addition of the chilli pepper and the necessary aromas to make it spicy at the right point; at the end of drying, the seasoning period begins.</p> <p><strong>SIZE / WEIGHT:</strong> about 1200 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Seasoned pork cheek with lean veins combined with fine fat.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Seasoning: about 15 days, whole guanciale.</p> <p><strong>STORAGE METHOD:</strong> Store in a cool, dry place.</p> <p><strong>INGREDIENTS:</strong> Pork cheek, salt, natural flavourings, chilli pepper, dextrose. Product without dyes, gluten, milk and its derivatives. Antioxidants E301, Preservatives E250 E252.</p> <p><strong>AVERAGE EXPIRY:</strong> 20/40 days.</p> <p><strong>PRODUCER:</strong> SALVATORI Artisan of cured meats - Norcia (PG).</p> <p>AVERAGE NUTRITIONAL VALUES PER 100gr OF PRODUCT: energy value 626kcal/2615 kj, fat 63g/ of which saturated 25.2g, carbohydrates 0g/ of which sugars 0g, proteins 14.15g, salt 3.23g</p> <h3>The story of Salvatori di Norcia</h3> <p>For more than thirty years, the SALVATORI company has been producing quality cured meats in the area of Italy where the art of butchery originated. Founded in 1980 in Norcia (Perugia), the SALVATORI company has always been oriented towards quality production, in strict respect of tradition. This philosophy has meant that over the years the production moved from a small laboratory (where it all began) to a much larger and more modern structure, capable of combining quality and tradition with innovation. The new production structure is able to respond to the continuous market needs, focusing on the usual objectives: Compliance with health and hygiene standards to protect the consumer; The excellent quality of its products, a quality that has distinguished the Salvatori company for thirty years.</p>

<p>Cotechino di Norcia has been prepared according to the traditional family recipe for three generations. It provides for the exclusive use of carefully selected national pork. They are coarsely ground and flavored with herbs and spices without the addition of polyphosphates. The vacuum packaging and the heat treatment to which it is subjected allow the cotechino to maintain its flavor and quality unaltered.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Vacuum-packed sausage made from lean and fatty parts of boiled pork.</p> <p><strong>INGREDIENTS:</strong> pork shoulder, pork cheek, rind, salt, spices, natural flavors, antioxidant (sodium ascorbate), preservative E250.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 0/4°C.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> The pairing at the end of the year with lentils is obviously famous, especially Castelluccio or Colfiorito, but it also goes very well with polenta.</p>

<p>Image for illustrative purposes only.</p> <p>Produced with pork pulp to which cubed lard, spices and herbs are added. . This traditional delicatessen product owes its name to its characteristic flattened and curved shape that is obtained at the end of the processing.</p> <p><strong>SIZE / WEIGHT:</strong> Slice of approximately 300 grams - Product subject to decline of natural weight.</p> <p><strong>SPECIFIC NOTES:</strong> Salami with a classic vacuum-packed flattened shape.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry.</p> <p><strong>INGREDIENTS:</strong> Pork meat, salt, pepper, garlic, dextrose, sucrose. E301 antioxidants. Preservative: E250 E252. Without dyes, gluten, milk and its derivatives. Inedible casing.</p> <p><strong>AVERAGE EXPIRY:</strong> 3/4 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Salami to be consumed at any time of the day. Traditionally combined with the Pasqualina cheese pizza, it is tasty both as a filling for sandwiches and as an appetizer together with bread and focaccia or as a main dish in the characteristic mixed platter.</p> <p><strong>PRODUCER:</strong> L’Artigiano dei salumi SALVATORI- Norcia (PG).</p> <p>AVERAGE NUTRITIONAL VALUES PER 100gr OF PRODUCT: energy value 396kcal/1643 kj, fat 32. 5g/ of which saturates 11.4g, carbohydrates 1.5g/ of which sugars 1.0g, proteins 23.8g, salt 3.96g</p> <h3>The story of Salvatori di Norcia</h3> <p>For more than thirty years, the SALVATORI company has been producing quality cured meats in the area of Italy where the art of butchery has had origin. Founded in 1980 in Norcia (Perugia), the SALVATORI company has always been oriented towards quality production, in strict respect of tradition. This philosophy has meant that over the years the production moved from a small laboratory (where it all began) to a much larger and more modern structure, capable of combining quality and tradition with innovation. The new production structure is able to respond to the continuous market needs, focusing on the usual objectives: Compliance with health and hygiene standards to protect the consumer; The excellent quality of its products, a quality that has distinguished the Salvatori company for thirty years.</p>

<p>Matured ham, made with only national meat, preferring Umbrian meat, has an average seasoning of 15 months and is made with the salting of the past, exclusively by hand.<br /> Our craftsman takes care of every detail of the ham, from salting until maturing and does not neglect any aspect of the norcina tradition. We advise you to cut it by hand in order to maintain the organoleptic qualities and the intensity of taste and aroma.<br /> In the cutting procedure, we recommend also keeping a fat part which helps to enhance the goodness of the product.<br /> The ham it is a complete food, rich in iron and selenium and is ideal for any type of diet. It can be served with good homemade bread, even wholemeal, or with fresh salads.</p> <p><strong>SIZE / WEIGHT:</strong> about 1.4 kilograms.</p> <p><strong>SPECIFIC NOTES:</strong> National cured thigh ham without bone.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Average seasoning 15 months.</p> <p><strong>INGREDIENTS:</strong> Pork leg, salt, dextrose. Product without dyes, gluten, milk and its derivatives.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> Antioxidants E300, Preservatives E250 E252.</p> <p><strong>STORAGE METHOD:</strong> A cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months .</p> <p><strong>RECOMMENDED PAIRINGS:</strong> it is the typical product of the butcher tradition to be consumed at any time of the day. Appreciated in the creation of tasty appetizers rich in flavor both alone and in combination with various types of fruit or other cured meats and medium-aged cheeses in classic mixed platters. It is also used in condiments for first courses, white or red, as well as to garnish succulent main courses. It is excellent to be enjoyed with bland bread, with the Pizza Pasquale al Formaggio, also combined with soft cheeses or cooked herbs. We recommend accompanying it with a double malt beer. Would you like to know more? Click on our BLOG, you will find suggestions, curiosities and much more.</p> <p><strong>PRODUCER:</strong> Pizzoni Adelmo e C s.n.c.</p> <p>Nutritional values per 100 g: Calories 368 kcal/1526 kj; Carbs 1.6; of which sugars &lt; 0.5; fats 29.18; saturated fat 9.9; protein 24.7; salt 3.09.</p>

<p>Matured ham, made with only national meat, preferring Umbrian meat, has an average seasoning of 15 months and is made with the salting of the past, exclusively by hand.<br /> Our craftsman takes care of every detail of the ham, from salting until maturing and does not neglect any aspect of the norcina tradition. We advise you to cut it by hand in order to maintain the organoleptic qualities and the intensity of taste and aroma.<br /> In the cutting procedure, we recommend also keeping a fat part which helps to enhance the goodness of the product.<br /> The ham it is a complete food, rich in iron and selenium and is ideal for any type of diet. It can be served with good homemade bread, even wholemeal, or with fresh salads.</p> <p><strong>SIZE / WEIGHT:</strong> about 7 kilograms.</p> <p><strong>SPECIFIC NOTES:</strong> National cured leg ham without bone.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Average seasoning 15 months.</p> <p><strong>INGREDIENTS:</strong> Leg of pork, salt, dextrose. Product without dyes, gluten, milk and its derivatives.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> Antioxidants E300, Preservatives E250 E252.</p> <p><strong>STORAGE METHOD:</strong> A cool, dry place.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> it is the typical product of the butcher tradition to be consumed in any time of day. Appreciated in the creation of tasty appetizers rich in flavor both alone and in combination with various types of fruit or other cured meats and medium-aged cheeses in classic mixed platters. It is also used in condiments for first courses, white or red, as well as to garnish succulent main courses. It is excellent to be enjoyed with bland bread, with the Pizza Pasquale al Formaggio, also combined with soft cheeses or cooked herbs. We recommend accompanying it with a double malt beer.</p> <p><strong>PRODUCER:</strong> Pizzoni Adelmo e C s.n.c.</p> <p>Nutritional values per 100 g: Calories 368 kcal/1526 kj; Carbs 1.6; of which sugars &lt; 0.5; fats 29.18; saturated fat 9.9; protein 24.7; salt 3.09.</p>

<p>Matured ham, made with only national meat, preferring Umbrian meat, has an average seasoning of 15 months and is made with the salting of the past, exclusively by hand.<br />Our craftsman takes care of every detail of the ham, from salting until maturing and does not neglect any aspect of the norcina tradition. We advise you to cut it by hand in order to maintain the organoleptic qualities and the intensity of taste and aroma.</p> <p><strong>HOW TO CUT WHOLE HAM WITH THE BONE?</strong></p> <p>In the cutting procedure, we recommend also keeping a fat part that helps to enhance the goodness of the product.<br />Ham is a complete food, rich in iron and selenium and is ideal for any type of diet. It can be served with good homemade bread, even wholemeal, or with fresh salads.</p> <p><strong>SIZE / WEIGHT:</strong> 8 kilograms.</p> <p><strong>SPECIFIC NOTES:</strong> National cured leg ham.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Average maturation 15 months.</p> <p><strong>INGREDIENTS:</strong> Pork leg, salt, dextrose. Product without dyes, gluten, milk and its derivatives.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> Antioxidants E300, Preservatives E250 E252.</p> <p><strong>STORAGE METHOD:</strong> A cool, dry place.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> it is the typical product of the norcina tradition to be consumed at any time of the day. Appreciated in the creation of tasty appetizers rich in flavor both alone and in combination with various types of fruit or other cured meats and medium-aged cheeses in classic mixed platters. It is also used in condiments for first courses, white or red, as well as to garnish succulent main courses. It is excellent to be enjoyed with bland bread, with the Pizza Pasquale al Formaggio, also combined with soft cheeses or cooked herbs. We recommend accompanying it with a double malt beer.</p> <p><strong>PRODUCER:</strong> Pizzoni Adelmo e C s.n.c.</p> <p>Nutritional values per 100 g: Calories 368 kcal/1526 kj; Carbs 1.6; of which sugars &lt; 0.5; fats 29.18; saturated fat 9.9; protein 24.7; salt 3.09.</p>

<p>The Umbrian porchetta is a totally natural product without colourings, preservatives and polyphosphates, made by the company that we have selected in full respect of the ancient tradition only with salt, pepper and natural flavourings. Queen of fairs, inevitable in village festivals, the favorite delicacy of festive families and lunches in the farmyard consumed in company, it has now fully entered the habits of all those who love the decisive and sincere flavors of tradition.</p> <p>To make it, the craftsman chooses pigs of about one year, weighing up to a quintal which are carefully washed and deboned, and he fills them with seasoning: cooking salt, pepper, heads of garlic with all their shirts on, liver and spleen cut into chunks and handfuls of rosemary or wild fennel. Once stuffed with flavours, the porchetta is tied up tightly with string and placed in the oven. Cooking lasts from two to five hours, depending on the size of the animal, and should be checked from time to time to check for progressive browning. Tradition has it that the porchetta is roasted in a wood oven, but this cooking method does not ensure compliance with the strict hygiene standards, which require perfect washing of the oven after use. Furthermore, it does not guarantee uniform cooking at a constant temperature and tends to dry out the leanest parts of the pork. For these reasons, porchetta is now roasted in stainless steel ovens.</p> <p>Our porchetta is suitable for simple sandwiches or sandwiches stuffed with mayonnaise, mushrooms, aubergines and cheese. As a cold appetizer with oil, salad, cherry tomatoes. As a tasty and quick second course with various side dishes. Porchetta must be consumed within two days of opening the package. Lukewarm expresses its flavor and aroma of spices to the fullest. The tastiest parts are the fatty ones. If not eaten immediately, sliced porchetta can be kept for a few hours in a cool place. To maintain its fragrance, you must avoid placing it in the refrigerator, or in any case serving it as soon as it is taken out of the refrigerator. It is also good sautéed in a pan with a drop of extra virgin olive oil, a couple of cherry tomatoes, a clove of garlic and all its sauce.</p> <p>To find out more about Porchetta click on our BLOG, you will find suggestions, curiosities and much more!</p> <p><strong>SIZE / WEIGHT:</strong> About 1000 gram slice.</p> <p><strong>SPECIFIC NOTES:</strong> Slice of boned and flavored vacuum-packed pork.</p> <p><strong>INGREDIENTS:</strong> Completely boned pig, head removed and including whole shoulder, loin and ham, salt, pepper, natural flavors - Product without dyes, gluten, milk and its derivatives .</p> <p><strong>STORAGE METHOD:</strong> Store at + 4°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 40/60 days.</p> <p><strong>PRODUCER:</strong> Artisan pork processing Meniconi Marino via dei rivers 6 06034 Foligno</p> <p>Nutritional values and calories per 100 g of product Energy 423 kJ 101 kcal Proteins 13.8 g Carbohydrates 0.15 g Sugars 0 g Fats 4.67 g Saturated fats 1.696 g</p>

<p>The larded salami is a typical product of our lands skilfully worked by our Artisan according to the most ancient traditions. Obtained from selected parts of pork shoulder trimmed of excess fat and tendons and with the addition of small hand-cut lardons. After an initial phase of mincing, the meat is mixed exclusively with garlic, pepper and salt and then, after adding the lardons, stuffed into natural casings. The salamis thus obtained undergo a stewing or dripping phase for a few days and after this period they are transferred to the seasoning rooms, where they remain at a temperature of 15° C and relative humidity of 75% for a minimum time of 25-30 days.</p> <p><strong>SIZE / WEIGHT:</strong> about 300 grams - Product subject to natural weight loss.</p> <p><strong>SPECIFIC NOTES:</strong> Medium-grain cured salami without artificial preservatives.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Maturing: 25-30 days - Shape: typical stick.</p> <p><strong>INGREDIENTS:</strong> Pork meat, pork lard, salt, pepper, garlic, natural flavourings. Product without dyes, milk and its derivatives.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> A cool and dry place.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> , larded salami is especially enjoyed during Easter breakfast together with the characteristic Pizza Pasquale al Formaggio Umbra.</p>

<p>The Umbrian Dry Sausage is one of the most famous and appreciated cured meats of the norcina tradition.<br />It is eaten like a salami, so it doesn't have to be cooked, unlike fresh sausages.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> The dried sausage is excellent for any occasion and in particular as a component of appetizers in the typical cold cuts platter.<br />It should be eaten plain, accompanied by a good slice of bread, crescia or torta al testo.<br />Perfect with Cheese Easter Pizza for a combination rich in taste and tradition.</p> <p><strong>SIZE / WEIGHT:</strong> 400 grams - product subject to natural weight loss.</p> <p><strong>SPECIFIC NOTES:</strong> Vacuum-packed seasoned sausages.</p> <p><strong>SENSORY CHARACTERISTICS:</strong> medium-grain seasoned sausages; shape: typical stick.</p> <p><strong>INGREDIENTS:</strong> Pork, salt, skimmed milk powder, pepper, natural flavourings, garlic.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> Antioxidant E300, preservative E252, E250.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 3/4 months.</p> <p><strong>PRODUCER:</strong> Pizzoni Adelmo e C s.n.c.</p> <p>AVERAGE NUTRITION VALUES PER 100gr OF PRODUCT: energy value 450 kcal/1864kj, fat 42.1g/ of which saturated 17.9g, carbohydrates 1.5g/ of which sugars 1g, proteins 20.4g, salt 3.95g</p>

<p>Lonza nostrana is a typical product of the Umbrian tradition, produced and seasoned according to the norcina recipe.</p> <p><strong>SIZE / WEIGHT:</strong> approximately 650 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Vacuum-packed sliced seasoned loin.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Average seasoning for 15 months, flavored.</p> <p><strong>INGREDIENTS:</strong> Pork, salt, pepper, garlic, wine.</p> <p><strong>STORAGE METHOD:</strong> A cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Lonza can be eaten in slices as a carpaccio with a drizzle of extra virgin olive oil and flakes of Parmesan. It goes well with fresh, soft and semi-hard cheeses. Good throughout the meal and on all occasions both as an appetizer and as a second course with fresh bread or bruschetta.</p> <p><strong>PRODUCER:</strong> Pizzoni Adelmo e C s.n.c.</p> <p>AVERAGE NUTRITIONAL VALUES PER 100gr OF PRODUCT: value energy 626kcal/2615 kj, fats 63g/ of which saturated 25.2g, carbohydrates 0g/ of which sugars 0g, proteins 14.15g, salt 3.23g</p>

<p>Our Capocollo is produced according to the Umbrian pork butcher tradition, processed and aged according to ancient recipes.</p> <p><strong>SIZE / WEIGHT:</strong> about 650 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Capocollo seasoned in vacuum-packed slices.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Matured for about 60 days.</p> <p><strong>INGREDIENTS:</strong> Pork, salt, pepper, garlic, wine.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> The capocollo is a highly appreciated product of Umbrian butchery, suitable for any type of situation: as a sliced snack, as an appetizer together with bread or focaccia or as a roll for imaginative second courses the. It goes well with fresh, soft and semi-hard cheeses. Excellent if accompanied by bland bread, to fill the traditional Pizza Pasquale with cheese.</p> <p><strong>PRODUCER:</strong> Pizzoni Adelmo e C s.n.c.</p> <p>AVERAGE NUTRITIONAL VALUES PER 100gr OF PRODUCT: energy value 401kcal/1676 kj, fats 31.6g/ of which saturated 11.84g, carbohydrates 0g/ of which sugars 0g, proteins 28.9g, salt 4.93g</p>

<p>The Salame del Contadino is the typical salami of the Umbrian peasant tradition, well seasoned and very tasty, minced and stuffed according to ancient recipes.</p> <p><strong>SIZE / WEIGHT:</strong> about 250 grams - product subject to natural weight loss.</p> <p><strong>SPECIFIC NOTES:</strong> Medium/large grain cured salami.</p> <p><strong>SENSORY CHARACTERISTICS:</strong> Seasoning at least 6 days; inedible casing.</p> <p><strong>INGREDIENTS:</strong> Pork meat, salt, skimmed milk or powder, pepper, natural flavourings, garlic.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> Antioxidant E300, preservative E252, E250.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 3/4 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> typical salami of the butcher tradition to be consumed at any time of the day. Traditionally combined with the Pasqualina cheese pizza, it is tasty both as a filling for sandwiches and as an appetizer together with bread and focaccia or a main course in the characteristic mixed platter.</p> <p><strong>PRODUCER:</strong> Pizzoni Adelmo e C s.n.c.</p> <p>AVERAGE NUTRITIONAL VALUES PER 100gr OF PRODUCT: energy value 450 kcal/1864kj, fats 38.1g/ of which saturated 13.9g, carbohydrates 1.5g/ of which sugars 1g, proteins 22.4g, salt 3.95g</p>

<p>Salame nostrano is the typical salami of the butcher tradition, well seasoned and very tasty, minced and stuffed according to ancient recipes.</p> <p><strong>SIZE / WEIGHT:</strong> about 250 grams - subject product with natural weight loss.</p> <p><strong>SPECIFIC NOTES:</strong> Medium/small grain seasoned salami.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Maturing at least 60 days; inedible casing.</p> <p><strong>INGREDIENTS:</strong> Pork meat, salt, skimmed <strong>milk</strong> in powder, pepper, natural flavourings, garlic.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> Antioxidant E300, preservative E252, E250.</p> <p><strong>STORAGE METHOD:</strong> A cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> typical salami from the pork butcher tradition to be eaten at any time of the day. Traditionally combined with the Pasqualina cheese pizza, it is tasty both as a filling for sandwiches and as an appetizer together with bread and focaccia or a main dish in the characteristic mixed platter</p> <p><strong>PRODUCER:</strong> Pizzoni Adelmo e C s.n.c.</p> <p>AVERAGE NUTRITION VALUES FOR 100gr OF PRODUCT: energy value 450 kcal/1864kj, fats 38.1g/ of which saturated 13.9g, carbohydrates 1.5g/ of which sugars 1g, proteins 22.4g, salt 3.95g</p>

<p>The Truffle Sauce is produced with fresh raw materials and traditional production methods, which is why it manages to keep its original flavor intact; it releases its scent in every simple recipe, from the sauce for pasta, to bruschetta with hot bread and as a garnish for red meat.</p> <p><strong>SIZE / WEIGHT:</strong> 130 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Truffle sauce in glass jar.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> cultivated mushrooms, (Agaricus Bisporus) 70% sunflower oil, extra virgin olive oil, parsley, garlic, salt, pepper, hot pepper, summer truffles (Tuber Aestivum Vitt), 5%, truffle aroma E 300 .</p> <p><strong>STORAGE METHOD:</strong> At room temperature – once the jar is opened, store for 15 days in the fridge at 0 to 4 °.</p> <p><strong>AVERAGE EXPIRY:</strong> 12/24 months.</p> <p><strong>PRODUCER:</strong> I Guinigi Lucca SRL</p>

<p>The white truffle sauce is a precious condiment; the main ingredient is the white truffle which is smooth, pale yellow in colour, with a fragrant and delicate scent, very precious. The flavor of this sauce is enhanced when paired with first courses, omelettes and hot bread bruschetta.</p> <p><strong>SIZE / WEIGHT:</strong> 130 grams.</p> <p><strong>SPECIFIC NOTES:</strong> White truffle sauce in glass jar.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> cultivated mushrooms (Agaricus Bisporus) 70%, butter, sunflower oil, extra virgin olive oil, parsley, garlic, salt, chilli pepper, white truffle (Tuber Albidum) 3%, flavouring, E300.</p> <p><strong>STORAGE METHOD:</strong> At room temperature – once the jar is opened, keep for 15 days in the fridge at 0 to 4 °.</p> <p><strong>AVERAGE EXPIRY:</strong> 1/2 years.</p> <p><strong>PRODUCER:</strong> I Guinigi Lucca SRL</p>

<p>The Sgambato Prosciutto Slice is perfect for your cold cuts platter, ideal for keeping in the fridge and ready to slice at any time of the day. The "Gran Fiocco" slice is prepared, processed and aged by our craftsman as per tradition, then cut into slices to make it practical and easier to use than a whole ham.</p> <p><strong>SPECIFIC NOTES:</strong> Seasoned pork shank.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> Pork meat, salt, spices, flavourings. Preservative: E252.</p> <p><strong>STORAGE METHOD:</strong> Cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 90/120 days.</p> <p><strong>PRODUCER:</strong> Antica Norcineria F.lli Ansuini S.n.c. by Ansuini W. &amp; C.</p> <p>Nutritional values per 100gr: Energy 1530J/ 370kcal, fats 29g of which saturated fatty acids 10g, carbohydrates 2g of which sugars 0.5g, proteins 25g, salt 7g.</p>

<p>Salame Ventricina di Norcia is produced using only the noble parts of the pig, with the use of both the lean and fat parts; according to the traditional butcher's recipe, the meat is processed and flavored with chilli pepper to give that right touch of spiciness that characterizes this cured meat, ideal for giving a special touch to your cold cuts platter or as an ingredient for Pizza.</p> <p><strong>SIZE / WEIGHT:</strong> Slice weighing approximately 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Coarse-grained spicy salami.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> pork, salt, dextrose, sucrose, spices, flavourings, smoke flavorings preservative E250 E252 antioxidant E301</p> <p><strong>STORAGE METHOD:</strong> to be kept in a cool place.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/6 months.</p> <p><strong>PRODUCER:</strong> Antica Norcineria F.lli Ansuini S.n.c. by Ansuini W. &amp; C.</p> <p>Average nutritional values per 100g of product: Energy: 1520kJ / 366 kcal Fats: 28.5 g of which saturated 10.3 g Carbohydrates: 0.9 g of which sugars 0 g Proteins: 25.6 g Salt: 3.1 g</p>

<p>Wild boar salami is a typical product that skilfully blends the full and generous flavor of wild boar from the norcini mountains with the sweet and intense taste of our white breed pigs.</p> <p><strong>SIZE / WEIGHT:</strong> about 300 grams - product subject to natural weight loss.</p> <p><strong>SPECIFIC NOTES:</strong> Medium-grain seasoned salami; inedible casing.</p> <p><strong>SENSORY CHARACTERISTICS:</strong> Wild boar salami with a typical stick shape.</p> <p><strong>INGREDIENTS:</strong> Wild boar meat 50 %, pork, salt, skimmed milk powder, natural flavors, pepper, garlic.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> antioxidant E300, preservative E252, E250.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Wild boar salami is a delicious specialty loved by those who prefer decisive and persistent flavours. It is appreciated in the creation of tasty appetizers rich in flavor both alone and in combination with medium-aged cheeses in the classic mixed platters; excellent especially with the Pizza Pasquale with cheese.</p> <p><strong>PRODUCER:</strong> Pizzoni Adelmo e C s.n.c.</p> <p>NUTRITIONAL VALUES .AVERAGE PER 100gr OF PRODUCT: energy value 450 kcal/1864kj, fats 38.1g/ of which saturated 13.9g, carbohydrates 1.5g/ of which sugars 1g, proteins 22.4g, salt 3.95g</p>

<p>Black olive sauce is a sauce with a strong taste that adds flavor and body to the dishes it is served with. In addition to being delicious on the palate, black olives give the product antioxidant qualities and excellent energy values.</p> <p><strong>SIZE / WEIGHT:</strong> 180 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Black olive sauce GLUTEN FREE. Natural product.</p> <p><strong>ORIGIN:</strong> Umbria</p> <p><strong>INGREDIENTS:</strong> Black olives (84%), EVO oil, salt, aromatic herbs .</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None</p> <p><strong>STORAGE METHOD:</strong> Room temperature; once opened in the fridge.</p> <p><strong>AVERAGE EXPIRY:</strong> 12/18 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Excellent for appetizers, aperitifs and side dishes; it goes very well with fish-based dishes.</p> <p><strong>PRODUCER:</strong> Cuore Verde Natura srls , via I°Maggio,25-06054.Fratta Todina-PG-Italy</p> <p>Nutritional values per 100gr: Energy 1587 kj 379 kcal Carbohydrates 6 of which sugars 0.01 proteins 1.7 fats 39.9 of which saturated 2.3 salt 0.2</p>

<p>The green olive sauce is a genuine Umbrian product made with simple ingredients but with a taste rich in taste. Thanks to the wise recipe of our craftsman, the taste of the olives reaches the palate without compromise even with a note of delicacy that enhances the flavor without being invasive.</p> <p><strong>SIZE / WEIGHT:</strong> 180 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Gluten -free green olive sauce. Natural product.</p> <p><strong>ORIGIN:</strong> Umbria</p> <p><strong>INGREDIENTS:</strong> green olives (73%), extra virgin olive oil, salt, parsley, Garlic.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> none</p> <p><strong>STORAGE METHOD:</strong> ambient temperature; Once open in the fridge.</p> <p><strong>AVERAGE EXPIRY:</strong> 12/18 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> excellent on appetizers, bruschetta , canakes, for tasty and tasty first courses.</p> <p><strong>PRODUCER:</strong> Cuore Verde Natura srls , via I°Maggio,25-06054.Fratta Todina-PG-Italy</p> <p>Nutritional values for 100gr: energy 1468 kJ 351 kcal carbohydrates 2.8 of which sugar 2.6 proteins 0.9 fat 37.4 of which saturated 5.2 rooms 0.3</p>

<p>Tartufella is a sauce with an authentic and not exalted flavor, it is more digestible and not aggressive, made with only truffles from Umbria. This exceptional product has reached the peak of its goodness thanks to the skilful recipe of our craftsman who, with passion and dedication, has been able to enhance it and bring it to the peak of its perfection.</p> <p><strong>SIZE / WEIGHT:</strong> 130 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Tartufella Sauce GLUTEN FREE.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> Cultivated mushrooms (agaricus bisporus) 62%, extra virgin olive oil, <strong>summer truffle (tuber aestivum vitt) 10%</strong>, flavourings, salt, parsley.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Room temperature, once opened in the fridge.</p> <p><strong>AVERAGE EXPIRY:</strong> 12/18 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Appetizers, croutons, bruschetta, first and second courses of both meat and fish. Excellent with eggs for a quick and tasty scramble.</p> <p><strong>PRODUCER:</strong> Cuore Verde Natura srls , via I°Maggio,25-06054.Fratta Todina-PG-Italy</p> <p>Nutritional values per 100gr: Energy 1189 kj 284 kcal Carbohydrates 1.1 of which sugars 0.7 proteins 2.5 fats 27.3 of which saturated 4.4 salt 1.5</p>