<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 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>The <strong>pre-cooked cotechino or zampone di Modena</strong> "Ancient Emilian delicacies" is produced according to ancient Emilian traditions. The perfect product to savor during the Christmas holidays, especially during the <strong>New Year's</strong> accompanied by lentils and mashed potatoes.</p> <p><strong>How to use it?</strong> immerse the product, closed in its package, in boiling water for 25 minutes. Cut a corner of the package to facilitate the exit of any jelly. Then open the bag, slice the Cotechino and serve it piping hot with the usual side dishes. Do you want to discover the <strong>recipes</strong> with Cotechino? Click on our BLOG, you will find suggestions, curiosities and much more.</p> <p><strong>SIZE / WEIGHT:</strong> 250 grams.</p> <p><strong>ORIGIN:</strong> Emilia Romagna.</p> <p><strong>INGREDIENTS:</strong> Pork meat, rind, pork fat, salt, flavorings in variable proportions, spices, antioxidant: sodium ascorbate, preservative: sodium nitrite. Inedible casing.</p> <p><strong>PRODUCER:</strong> in via Gualinga 20/A Castelnuovo Rangone MO Packaged in via s Allende 13/A Castelnuovo Rangone MO</p> <p>Average nutritional values per 100 g of products: energy 1016 kj / 243 kcal / 16 g fats / Of which 5.8 g saturated fats / 0 g carbohydrates / 0g of which sugars / 24 g proteins / 2.5 g salt</p>

<p>A particular niche product much appreciated by our customers is certainly the <strong>Cotechino or Zampone with Balsamic Vinegar of Modena IGP</strong>, excellent to combine with lentils and mashed potatoes, it cannot be missing from your banquets end of the year.</p> <p><strong>How to best use it?</strong> immerse the product, closed in its package, in boiling water for 20 minutes. Cut a corner of the package to facilitate the exit of any jelly. Then open the bag, slice the Cotechino and serve it piping hot with the usual side dishes.</p> <p><strong>SIZE / WEIGHT:</strong> 250 grams.</p> <p><strong>ORIGIN:</strong> Emilia Romagna.</p> <p><strong>INGREDIENTS:</strong> Pork meat, rind, pork fat, salt, spices, balsamic vinegar of Modena IGP 1% antioxidant: sodium ascorbate, preservative: sodium nitrite.</p> <p><strong>PRODUCER:</strong> Salumificio Bellucci srl</p> <p>Average nutritional values per 100 g of products: energy 1044 kj / 249 kcal / 18 g fat / Of which 7.5 g saturated fat / 0 g carbohydrates / 0g of which sugars / 21 g protein / 1.3 g salt</p>

<p>The history of <strong>Cotechino</strong> is probably older than that of <strong>zampone</strong> because it dates back to 1745, while its more classic Modena counterpart dates back to 1785.<br />It is the the most popular pre-cooked product nationwide, <strong>easy to cook</strong> and appetizing to eat, which looks like a pure pork sausage made up of a synthetic casing (which will be removed after cooking in the pot) which contains a mixture of minced pork with salt and flavourings.<br />The color of the slice is rosy tending towards uneven red, the scent is very pleasant and the flavor is very full.</p> <p><strong>How to use it?</strong> immerse the product, closed in its packaging , in boiling water for 25 minutes. Cut a corner of the package to facilitate the exit of any jelly. Then open the bag, slice the Cotechino and serve it piping hot with the usual side dishes. Do you want to discover the <strong>recipes</strong> with Cotechino? Click on our BLOG, you will find suggestions, curiosities and much more.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>ORIGIN:</strong> Emilia Romagna.</p> <p><strong>INGREDIENTS:</strong> Pork meat, rind, pork fat, salt, spices, antioxidant: sodium ascorbate, preservative: sodium nitrite.</p> <p><strong>PRODUCER:</strong> Salumificio Bellucci srl</p> <p>Average nutritional values per 100 g of products: energy 1016 kj / 243 kcal / 16 g fat / Of which saturated fat 5.8 g / 0g carbohydrates / 0g of which sugars / 24g proteins / 2.5g salt</p>