Chorizo Grill 2kg
Caciocavallo 1,9 Kg
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.
Coppa di Parma IGP Half
San Daniele cured ham
A raw ham that is aged in the traditional way, the San Daniele King's DOP is created only from Italian pigs' legs. Subjected to the closest Consortium controls, it is aged up to 20 months in an environment that offers both ideal air and climate. The finest quality pig's leg is the end product of the air of San Daniele and just the correct quantity of sea salt, unique ingredients that together render the ham inimitable.
Culatello Traditional without rind
A stunning, naturally aged ham that's justifiably dubbed the king of salumi. Salted and hung for almost a year, this ham relies on the climate of the flatlands of the Po river to give it its unique sweet taste. Made using a whole ham that is then cured and cut back until only the sweetest "fillet" remains, the art of making culatello has been passed down through generations and is still made by small producers adhering to the old traditions. To do full justice to this magnificent product, serve as the centrepiece of a grand platter of mixed cured meats.
Stamped Parma Delle Feste deboned
A02 Stamped Parma Marchiato on the bone
Mortadella N27l – 900g
Pecorino Romano Cheese – 3kg
Pecorino Romano is an Italian hard cheese, produced exclusively with fresh whole sheep's milk. It has a compact paste and a white straw colour, with a black cover. It has a biting, sharp and salty flavour. Is one of the most ancient types of cheese. Full flavoured, grained Pecorino Romano, matured approximately 8 months.
Pampa Family Reserve Malbec 14.2%
Garnet black color, with aromas of black fruits, prunes and some black olives. Ripe and full-bodied, with creamy tannins and concentrated black fruit, hints of chocolate and cinnamon on the
mouth, balanced by a good acidity.
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Pampa Malbec Reserve 13.5%
WINEMAKING
The harvest began on late March. Maceration. prior alcoholic fermentation for 48
hours. at low temperature. Alcoholic fermentation with selected yeasts process at
controlled temperature between 23ºC to 26ºC . for 18 days. Aging in oak barrels for 8
months.
Aging potential: 4 years.
Select options This product has multiple variants. The options may be chosen on the product page