Montagna D.O.P. cured ham

Features

Similar to the most known Parma Ham, the Montagnana Ham has a pink-red meat with white marble fat in it. The selected pork meat is salted with pure sea-salt, brushed and hang to dry for 2 months and 10 months for the aging process

Taste

Delicate and lightly sweet

Suggested Wine

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Traditional local Salami

Features

This authentic and original salame has been pruced in the Colli Euganei area for long time and it is made with 100% pork meat, sea-salt, blak pepper and naturals aromas like garlic or herbs. There are two different types of salame and it depends on the aging process: there’s a "young" (60 days cured, soft and fresh with a clean taste) and a more "mature" one (up to 150 days cured, with a stronger flavour)

Taste

Intense and slightly spicy

Suggested Wine

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Sopressa

Caratteristiche

Prodotto a base di carne suina, stagionato. Gli ingredienti sono: sale e pepe. La fetta si presenta di colore rosa intenso con la granulometria del grasso di dimensioni comprese tra 8 e 10 millimetri. La stagionatura dura 90 - 100 giorni.

Gusto

Corposo e leggermente aromatizzato

Vino consigliato

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Ossocollo

Features

This is a traditional cured meat made from the pig shoulder and then rolled and folded with sea-salt, black pepper and herbs. The curing process is 5 to 8 months. Ideal with pickles and toasted bread

Taste

Intense and slightly spicy

Suggested Wine

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Pancetta

Features

This is the real stuff, forget about the pancetta you are used to Sainsbury’s or any other major supermarket chains. This is 100% pork belly, the layer of meat that cover the whole belly. Same ingredients such as sea-salt, black pepper and herbs. Cured for 5 to 6 months.

Taste

Intense and slightly spicy

Suggested Wine

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Char grilled Salame

Features

100% pork meat using trimming from the ham, the shoulders and the chicks. Ideal for char grilling served with grilled polenta or as a nice panino

Taste

Intense and slightly spicy

Suggested Wine

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Musetto or Cotechino

Features

This is a tipycal salame we eat during the winter, especially during the Christmas holidays served with brased lentils. It’s made with lean meat trimmings, chicks, meat from the pork’s head and under skin. Additional ingredients are sea-salt, black pepper and spices. It is prepared and hanged for 2 days, and aged for 3 to 4 days. The cooking process is slow boiled in water then served in thick slices.

Taste

Intense and slightly spicy

Suggested Wine

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