Ham, Ham Parma

Dry-Cured Ham sliced Levoni ca. 200 gr.

Dry-Cured Ham finely sliced. Flavour: Mild, Area: Emilia Romagna

Lardo di Castellucchio with herbs Levoni ca. 200 gr.

The raw material used, i.e. back fat, comes heavy pigs bred in Italy. The carefully selected lard varies in thickness 6 to 8 cm. The product is salted in brine. High quality spices and aromatic herbs are spread on its surface. Taste is savoury and slightly aromatic; aroma is inviting. Flavour: Aromatic

Seasoned cheek ham app. 1,5 kg. - Pernigotti

the meat of the swine cheek is salted, peppered and put to mature into special premises. Perfect if cut thin, to cubes, as ingredient characterised for varied preparations of juices and condiments (carbonara, strained eggs, beans...)

Cotechino IGP 500 gr. - Casa Modena

Coppa stagionata ca. 800 gr. - Casa Modena

Dry-Cured Ham sliced 150 gr. - Levi

Sliced Prosciutto Crudo packaged in protective atmosphere

Coppa stagionata matured ca. 2 kg. - Bazza

The Coppa Bazza is produced with pork muscle, spiced and salted. This is then stuffed into natural casings. This product which reflects the natural evolution of a good cut of meat.

Bacon Speck Pancetta furled ca. 2 kg. - Bazza

Using only the heart of bacon, the pancetta is first rinded, then worked by hand, aromatized with salt, spices and natural flavours...

Prosciutto Crudo PDO Parma deboned approx. 6,5 kg. - Levoni

Characteristics: Slice-ready, bone-out and with twine tied by hand. Flavour: Mild, Area: Emilia Romagna

Prosciutto Crudo deboned 17/18 months app. 8 kg. - Levi

Prosciutto Crudo deboned matured 17/18 months app. 8 kg. - Levi

Lonza stagionata approx. 1,20 kg. - Bazza

Lonza stagionata ca. 1,20 kg. - Bazza

Prosciutto Crudo San Daniele DOP without bone approx. 7,5 kg - Arbea

The art of the ham production was always the great passion of Natalino Dall' Avas. The best products are always based on ancient traditions: Dall'Ava, ham producer since 1955.

Bresaola Punta d'Anca 1/2 VP approx. 1,5 kg. - Casa Modena

Carne salada Trentina approx. 2.5 kg. - Simonini

The so-called "salted meat" is marinated (with salt, pepper, juniper and bay berries) according to a typical Trentino recipe. The "carne salada" can be served as carpaccio, as tartare or grilled with salad or marinated legumes. Of course, it is an ideal antipasto or a great product for any rich buffet.

Beef Carpaccio Fumé approx. 1.2 kg. - Viva Maria

This carpaccio is lightly smoked and salted. It is Vaccum packed and weighs approx. 0.8 kg. Finely sliced, garnished with ruccola and parmesan cheese, it is a delicacy.

Beef Black Angus cooked English style approx. 1.4 kg. - Viva Maria

Black Angus beef cooked English style, ready to serve. Cold cut ideal for buffets and catering.

Prosciutto Crudo PDO Parma deboned Gran Cru 20 months matured app. 9 kg. - Casa Modena

Prosciutto Crudo deboned classic 14 months app. 8 kg. - Levi

Prosciutto Crudo deboned matured 14 months app. 8 kg. - Levi

Prosciutto Crudo San Daniele DOP without bone approx. 7,5 kg - Casa Modena

Speck Bacon Nostrano whole flitch app. 7 kg. - Breon

Made with the same pork thigh the production of the raw ham Prosciutto Crudo it is characterised for a substantial texture and a light smoking. It's important seasoning makes it softly to the palate. Delicate in the perfume and balanced in the taste it leaves in mouth a genuine and moderate aromatic note.

Prosciutto Crudo on the bone 24 months app. 10 kg. - Levi

Prosciutto Crudo on the bone matured 24 months app. 10 kg. - Levi