Raw salami prepared with noble cuts of pork, flavored with spices and aromatic herbs according to our recipe. Stuffed in natural casing and seasoned slowly to obtain a product soft to the touch and pleasing to the palate. Flavored with black truffle.
The 'Lardo di Maiale Nero' is made with pork meat from Cinta Senese. More than 5 cm tall, squared and trimmed, it is placed in the marble basins of Colonnata, covered with sea salt, black pepper, various spices, Italian garlic and local rosemary for a maturation of 8 months. When cut, it gives off spicy and sweet aromas; it has a soft and compact fabric, deep sweetness, herbaceous reflections.
The "Lardo di Colonnata" is made with Italian heavy pig lard whose meat is also used for Prosciutto di Parma DOP. More than 5 cm tall, squared and trimmed, it is placed in the marble basins of Colonnata, covered with sea salt, black pepper, various spices, Italian garlic and local rosemary for a 6-month seasoning. When cut, it gives off spicy and sweet aromas; it has a soft and compact fabric, deep sweetness, herbaceous reflections.
Raw salami made with noble cuts of pork, flavored with spices and aromatic herbs according to our recipe. Stuffed in natural casing and seasoned slowly to obtain a product soft to the touch and pleasing to the palate.
The 'Vergazzata di Colonnata' is a stretched bacon, matured in marble basins. It has rectangular shape and a rind on the lower surface. Its texture is quite soft. Taste and smell are very intense, due to the presence of aromatic herbs and spices on its surface.
The 'Guanciale di Colonnata' is made by sectioning the part with lean veins and fine fat of the bacon of an Italian heavy pig, suitable for the Parma and San Daniele hams DOP. The rectangular pieces are put in Colonnata marble basins and covered with coarse natural sea salt, black and/or white pepper, mixed spices, Italian garlic, rosemary. After two months of seasoning, the bacon is cleaned by removing salt and spices, then it is covered with black pepper and matures again for about three months, alternating exposure to the wind and light of the Apuan Alps to periods of rest in the cellar. It has a strong flavor, spicy and herbaceous aroma.
To produce "Pancetta steccata di Colonnata", we use pork meats, suitable for hams of Parma and San Daniele DOP with selected and ripe meats, worked by hand, without dyes and preservatives, aged at room temperature. Once cut and trimmed, this bacon is placed in the marble basins of Colonnata with natural coarse sea salt, black and/or white pepper, spices, Italian garlic and rosemary. After 20 days, they are cleaned from salt and spices, cooked by hand and splinted (tight between two wooden "cassettes"). Then, they are hung for 30 days and continue their maturing for another two months in the air of the Apuan Alps and in cellars.
Our truffle salami is made with selected parts of 100% Italian pork shoulder from selected farms. The dough, previously marinated with garlic from Caraglio (Slow Food Presidium), is flavored with summer black truffle and mulled wine.
Raw sausage prepared with noble cuts of pork, flavored with spices and aromatic herbs according to an ancient recipe. Stuffed into natural casings and seasoned slowly, to obtain a product that is soft to the touch and pleasant to the palate.
Raw sausage prepared with noble cuts of pork, flavored with spices and aromatic herbs according to an ancient recipe. Stuffed in natural casing and seasoned slowly, to obtain a product soft to the touch and pleasant to the palate.
Raw sausage, prepared with noble cuts of pork, flavored with spices and aromatic herbs according to our ancient recipe. Stuffed into natural casing and seasoned slowly, to obtain a product that is soft to the touch and pleasant to the palate.
The short aging enhances the typical flavors and aromas of this particular sausage, made with the noble cuts of pork, seasoned according to our recipe. The result is a characteristic product with a typical taste. Ideal for aperitifs