My Cured meat selection

Half PDO Zibello Consortium Culatello. 

Savor the King of cold cuts selected and guaranteed by the Consortium of Culatello di Zibello. The unique aroma and taste of genuine, traditional Culatello.

Culatello is made from the upper part of the pork haunch of pigs farmed in Italy, which is the same used to make Parma Ham. It is hand prepared, salted and spiced. Upon slaughtering, the cut is encased in the pig's bladder, tied and matured for at least 12 months in a humid atmosphere, during winter fogs and sultry summer heat, typical of the climate of the Lower Parma area.

This exquisite cold cut remained unknown outside the province of Parma for many years. However, in recent times, Culatello di Zibello has been discovered by a wider public and has become a precious, sought after and inimitable product, valued in Italy and throughout the world.

Characteristics

A slice of Culatello is uniform pink in color, interspersed with white fat. It has an intense and unique aroma, with notes of musk and rose. It is soft to the palate, with a sweet, full, enveloping and yet delicate taste.

How to serve

Culatello di Zibello should be hand cut, for more flavorsome slices, rather than using a cutter. Use a medium length and well-sharpened knife. Slices should be paper-thin and it is best to cut it in one direction. All it takes to savor Culatello is some soft bread served garnished with butter curls. For a light and nutritious meal, try serving it with a selection of vegetables with a simple dip and a wholegrain rosetta-a rose-shaped roll. It is best served with a sparkling, medium bodied red, typical of Emilia Romagna: a Lambrusco or Colli di Parma Sauvignon, for example. While on the theme of bubbles, a Millesimato Spumante Metodo Classico is also a suitable accompaniment.

Tillverkad i Zibello (It)

Vägledande vikt  1900 g (säljs i vikt)

Ingredienser: fjäsk, salt , pepper, vin, vitlök.

Förvaras under +10 ºC

Näringsvärden per 100 g - Energi 1396 kJ 335 kcal - Fett 21 g - varav mättat 8,9 g - Kolhydrater 4,4 g varav sockerarter 0 g - Protein 32 g - Salt 5,4 g

Deboned PDO Parma Ham, dry cured for minimum 24 months and vacuum packed. The PDO Leporati is the first Parma Ham to obtain a product certification. PDO Parma Ham is made exclusively from pure Italian pork and a pinch of salt. Free from preservatives or genetically modified ingredients. Quality ingredients, production methods and nature's helping hand: these are the secrets behind Parma Ham.

Production is entirely artisanal. Each and every haunch is hand trimmed. Only the salt masters know the exact amount of salt required to confer each haunch with the unique sweetness of Parma Ham. The Marino, a dry wind of the Parma hills which blows from the sea, then caresses the pork haunches suspended in ripening rooms.The aging process (never shorter than 12 months) is followed by a final inspection conducted by the Parma Quality Institute. The five-point Ducal crown branded onto every ham is an official quality stamp of certification for PDO Parma Ham. This select ham, full of flavor, sweet and salted to just the right point, features a 100% natural taste.Find out more about its qualities, how to serve and preserve it.

Characteristics

Genuine Parma Ham can be recognized at a glance: a rounded shape, unique aroma, an unmistakably sweet, delicate flavor and fragrant aroma. A whole Parma Ham should weigh between 8 and 10 kilograms: under no circumstances should it way less than 7 kilograms. The inside is a uniform pink color, interspersed with white fat. This traditional Italian cured meat is appreciated all over the world for its many qualities: it is sweet, healthy, genuine and entirely free from preservatives and additives. The unmistakable taste of a natural product, the fruit of loving artisanal production, just like the hams from the good old days.

How to serve

You can use a cutter to slice Parma Ham. First, trim the rind using a sharp knife. You may choose to trim more or less fat. A word of advice: never trim all of the fat as this may compromise taste. Slices should be thin, but not excessively so: ideally they should be paper thin. Parma Ham tastes good with everything. Try it on its own, with fresh crusty bread, or with butter and toasted bread, bread sticks and musk melon, figs or exotic fruits- pineapple for example.

It makes a tasty filling for piadina (flat bread), or served with mozzarella. Parma Ham is a classic ingredient of Parma and Emilia cuisine - it is used in rosa di Parma meatloaf and tortellini filling. It is best served with a white dry aromatic wine, such as Malvasia dei Colli di Parma or a light, young and fruity red wine from Emilia, such as Lambrusco di Sorbara Rosato.

 Tillverkad i Parma (IT)

Vägledande vikt  1400 g / 2200 g (säljs i vikt)

Ingredienser: fjäsk, salt

Förvaras under +10 ºC

Näringsvärden per 100 g - Energi 1113 kJ 267 kcal - Fett 18 g - varav mättat 6,1 g - Kolhydrater <0,5 g varav sockerarter <0,50 g - Protein 26 g - Salt 4,4 g

Guanciale di Colonnata is prepared by cutting the lean veined cheek of a fat Italian pig suitable to provide for DOP (Protected Denomination of Orìgin) Parma and San Daniele raw Ham. The rectangular-shaped pieces are placed in the Colonnata marble basins and covered with natural sea salt, black and/or white pepper, mixed spices, Italian garlic cloves and local rosemary sprigs.

After two months' ageing the guanciale is cleaned out of salt and spices; it is then covered with black pepper and set to season for three more months, during which the lard is alternatively exposed to the breezes and light of the Apuan Alps and left to rest in the cellar. When properly seasoned it has a strong flavour and a spiced, herb-scented fragrance.

How to Serve

Perfect to prepare Carbonara or slice thin or melt on the bread in the oven.

Tillverkad i Italien (It) 

Vägledande vikt  350 g (säljs i vikt)  

Ingredienser: fläskkött (griskind), salt , pepper, kryddor, vitlök, rosmarin

Förvaras under +10 ºC

Näringsvärden per 100 g - Energi 1408 kJ 337 kcal - Fett 50 g - varav mättat 28 g - Kolhydrater 0 g varav sockerarter 0 g - Protein 20,9 g - Salt 1,2 g

FIRM AND SOFT,
RELEASING SWEET,
SPICED AROMAS WHEN BEING CUT

For our organic home made, additive-and-preservative-free “Lardo di Colonnata” we use the lard of fat Italian pigs whose flesh will also be used to make DOP Parma Ham, whereas for our “Black Pig Lard” we use the meat of Cinta Senese breed pigs. The over-5 cm-thick lard pieces, squared and trimmed, are placed in the Colonnata marble basins,

then covered with sea salt, black pepper, a mixture of spices, Italian garlic and local rosemary sprigs. The lard is stored to age in natural environments in Colonnata for up to eight months. 

When sliced, it has a scented, fragrant aroma, firm soft texture, sweet taste, and aromatic herbs' light flavour. 

Tillverkad i Italien (It)  

Vägledande vikt  300 g (säljs i vikt)

Ingredienser: fjäskfett, salt , vitlök , rosamarin, peppar, aromer.

Förvaras under +8 ºC

Näringsvärden per 100 g - Energi 3215 kJ 770 kcal - Fett 84 g - varav mättat 55 g - Kolhydrater 0 g varav sockerarter 0 g - Protein 3,5 g - Salt 1,5 g

The steps of the production of the Coppa Piacentina DOP are: first of all the meat, that is carefully selected by skilled butchers, is deboned and then salted. This process is carried out by hand by rolling the meat on a specific amount of salt and other aromas. The next step is the salting, which is moving the meat into a controlled temperature cell in order to facilitate the salt to penetrate into the meat so that it can become sweet and fragrant. The meat is put into a pig casing that is nothing more than a very thin, resistant and odourless membrane. The coppa is then tied and pierced to allow the meat to dry and the pre-curing of the meat, which is carried out for about 25 days in well-aired rooms. The last step is the curing that takes place in fresh and humid cellars. The Coppa Piacentina DOP curing lasts at least 6 months.

How to Serve

The Coppa Piacentina DOP is an excellent cured meat, especially when consumed on its own or as an aperitif together with great wines. Outstanding when paired with metodo classico wines such as the Franciacorta and the Trento DOC. The main pairing is still with the Emilian Lambrusco.

Tillverkad i Italien

Vägledande vikt  1000 g (säljs i vikt)

Ingredienser: fjäsk, salt , aromer

Konserveringsmedel : E252

Förvaras under +10 ºC

Näringsvärden per 100 g - Energi 1666 kJ 402 kcal - Fett 34 g - varav mättat 12 g - Kolhydrater <0,5 g varav sockerarter <0,50 g - Protein 24 g - Salt 3,8 g