Categories: Salumi

MORTADELLA

Italy’s most celebrated salumi. After 2 years of development the Quattro Stelle mortadella has been mastered. Available in 2 flavours, plain or pepato (whole black pepper) and 3 different sizes to accommodate to your individual needs. “Classico”, a traditional extra wide mortadella; “Piccolo”, a medium width mortadella that fits neatly on most commercial slicers and the very cute “Mini”, a narrow width mortadella that packs as much punch as the larger styles.

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Wagyu Bresaola

Bresaola* is air-dried, salted beef that has been aged for 2 to 3 months until it becomes hard and turns a dark red, almost purple in colour. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy’s Lombardy region. Also available is WAGYU BRESAOLA*, which has a much richer taste and texture. The wagyu flavour makes this product one of the best in our range.

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Bresaola

Bresaola* is air-dried, salted beef that has been aged for 2 to 3 months until it becomes hard and turns a dark red, almost purple in colour. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy’s Lombardy region. Also available is WAGYU BRESAOLA*, which has a much richer taste and texture. The wagyu flavour makes this product one of the best in our range.

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Capocollo

Capocollo is pork scotch fillet/pork neck which is salted, cured and dried for about 3 to 6 months. Very popular to eat with bread and wine.

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Flat Pancetta

Flat Pancetta refers to pork belly that has been salted, cured and dried. This process takes about 3 months. Very popular to have with pasta.

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Guanciale

Guanciale or cheek is traditionally used in the famous pasta dish cabonara mild in flavour and covered in black pepper.

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Lardo

Lardo Tipo Colonnata is a piece of thick selected back fat , it originates from the region of Colonnata Italy. Fresh herbs and spices are rubbed on the outer layer of lard, then the whole piece is cured for 3 to 6 months.

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Lonza

Lonza is a salted, cured and dried pork loin. Seasoned with herbs and spices. The process takes 3 months.

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Prosciutto

Prosciutto is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto. Commonly associated with Friuli and Emilia, the most renowned and expensive legs of prosciutto come from central and northern Italy, such as those of Parma, and San Daniele, in Friuli-Venezia Giulia. Avaliable on or off the bone.

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