Sliced Stamped Parma 250g
Sliced Prosciutto 250g
Sliced Prosciutto 500g
Sliced Salami Napoli 250g
Salame Napoli is made of a mixture of fresh Italian pork, black pepper and spices. Well tied, the salami is hanged in special rooms where it is smoked for 7-8 days. ... The outside of the salami is deep red, it has a firm and dense consistency, slightly smoky smell and a mild characteristic, slightly peppery flavour
Sliced roasted ham 250g
Cooked ham is made from the hind leg of the pig, boned and cooked slowly at about 70°. Its characteristic colour, which denotes a quality product, is soft pink surrounded by a thin layer of fat. Thanks to its delicate taste and its digestible meat, cooked ham has acquired a very important role among Italian delicatessen meats.
Selection Blue Cotechino 500gr boxed
Mozarella fior di latte 125g
Mozarella fior di latte 1kg log
Fior di Latte Mozzarella, available now as a 1kg Filone at Ratton Pantry. Widely renowned as the best cheese topping for pizzas, this Fior Di Latte provides a beautiful tasting cheese. This product brings together artisanal craftsmanship and high-technology of the most innovative food preservation systems. This fior di latte is stabilized at optimal temperature to arrive intact in the kitchens of chefs and pizza chefs. The milk, enzymes, salt and rennet used to make fior di latte make it a simple high quality product
Mozzarella di bufala 125g
Mini cured ham with Knife and stand 1kg
The mini cured ham is a product made from the best pieces of pork that have been selected to produce a 100% natural product after the salting and curing process, thus achieving the best aroma and flavour. It has a characteristic colour that changes from pink to purply red in the lean part in addition to the shiny appearance of the fat. It has a delicate yet salty flavour and a pleasant, characteristic aroma. It has a homogenous texture that is only slightly fibrous. Comes with a ham stand and knife.
Mini Caciocavallo 350g
A classic, stretched curd cheese, our caciocavallo is soft yet sharp in flavour with a toothsome bite. Moulded by hand into a pear shape, the cheeses are paired, tied with string and placed over a horizontal stick or branch to cure in a cool room. It is thought the name (it translates as "cheese on horseback") hails from a time when the caciocavello was traditionally transported slung over the saddles of soldiers.
