SERVED WITH EITHER OUR FRESHLY BAKED HOMEMADE BREAD OR OUR FAMOUS PIZZA BREAD
ORDER A LA CARTE OR HAVE OUR KNOWLEDGEABLE STAFF CREATE THE PERFECT PLATTER FOR YOU
DRY - CURED PORK LEG MEAT SEASONED WITH SALT & OTHER SPICES AGED AT LEAST 6 MONTHS, HAS A SALTY AND AROMATIC FLAVOUR.
DRY - CURED PORK LEG MEAT FROM PARMA FULL-BODIED FLAVOUR & SILKY TEXTURE. AGED 24 MONTHS.
DRY-CURED PORK LEG HAM FROM FRIULI, ITALY; AGED AT LEAST 16 MONTHS. BALANCED FLAVOUR OF SWEET & SALTY. HAND SLICED
ITALIAN COOKED HAM, CONTAINS MANY CAREFULLY CHOSEN AROMATIC HERBS; EXTREMELY SLOW STEAM COOKING REACHES THE HEART OF THE MEAT
CURED PORK MEAT SEASONED WITH SALT, PEPPER, POWDER MILK, PISTACHIOS & OTHER SPICES - HAS A DELICATE SWEET TASTE.
DRY - CURED PORK LEG MEAT SEASONED WITH DIFFERENT SPICES SMOKED & AGED FOR AT LEAST 5 MONTHS, IT HAS A SMOKY & SPICED FLAVOUR
CURED PORK NECK MEAT SEASONED WITH SALT, PEPPER & OTHER SPICES AGED 3 TO 6 MONTHS, HAS A SWEET & DISTINCTIVE AROMA
CURED & SALTED ITALIAN PORK BELLY ROLL. SWEET & FATTY TASTE.
SELECTED PORK CHEECKS MEAT DRY. CURED & COVERED WITH NATURAL SEA SALT, BLACK PEPPER & MIXED SPICES. IT HAS A STRONG FLAVOUR & A SPICED, HERB-SCENTED FRAGRANCE
AIR DRIED BEEF MEAT SEASONED WITH SALT & SPICES AGED FOR TWO TO THREE MONTHS, MADE FROM TOP ROUND BEEF, IS LEAN & TENDER WITH A RICH SWEET FLAVOUR.
CULATELLO HAS A DELICATE AND SWEET TASTE, & AN INTENSE SCENT. IT IS OBTAINED FROM ONLY THE BEST CUT OF THE PORK LEG BREED IN PARMA PROVINCE ONLY. AGED AT LEAST 12 MONTHS.
CURED SALAME INFUSED WITH SUMMER TRUFFLE INTO FINELY MINCED PORK MEAT. IT HAS INCREDIBLE FLAVOUR AND LENGTH.
CURED SALAME MADE FROM WILD BOAR MEAT. IT HAS A STRONGER FLAVOUR OF PORK SALAME.
CURED SALAME MADE FROM DEER MEAT. INTENSE RED COLOR & GAMEY FLAVOUR.
CURED PORK MEAT SEASONED WITH GARLIC & CHILI POWDER THIS SALAME HAS A MILD SPICY FLAVOUR
MADE IN THE TRADITIONAL ROUND SHAPE, SEASONED WITH SALT, PEPPER & RED CHILLIS, THEN PRESSED TO GIVE IT ITS UNIQUE FLATTENED SHAPE. HAS QUITE A FINE TEXTURE & AN INTENSE AROMA. THE ADDITION OF CHILLI GIVES IT A REAL KICK
MADE FROM PORK MEAT, HOT CHILI, ROSEMARY, SALT, WITH ADDED PORK FAT, THE LATTER AMOUNTING TO APPROXIMATELY 50–60% OF THE WEIGHT.
PARTICULARLY SPICY, SPREADABLE PORK SALUMI MADE FROM VARIOUS PORK HEAD MEAT CUTS & ROASTED CHILI PEPPERS, FROM THE SMALL SOUTHERN CALABRIAN TOWN OF SPILINGA.
REDDISH SALAMI, WITH MEDIUM GRAIN WHEN SLICED, & LARGE PIECES OF WHITE FAT. DURING AGEING THE MEAT IS PRESSED & ACQUIRES A FLAT, ELONGATED SHAPE.
RICH TASTE MADE FROM SELECTED PORK, PREPARED WITH MASTERY, EXPERIENCE & PASSION ADDING SALT, PEPPER & GARLIC, & FINALLY FILLED INTO CASING & MATURED FOR AT LEAST 65 DAYS.
FINE PORK MIXTURE DRESSED WITH FLAVOURINGS & SPICES, THEN FILLED INTO CASING. ITS CHARACTERISTIC “RICE GRAIN” MIXTURE DETERMINES AN EVEN DISTRIBUTION OF LEAN AND FATTY PARTS.
AGED PRODUCT OBTAINED FROM SELECTED PARTS OF PORK CUT, MIXED & STUFFED INTO NATURAL CASINGS & HAND-TIED WITH STRING. IT THEN UNDERGOES A PROCESS OF DRYING & SEASONING.
CURED PORK MEAT, SEASONED WITH WILD FENNEL SEEDS, RED WINE, SALT, & PEPPER. IT IS FERMENTED & THEN DRIED FOR NOT LESS THAN FIVE MONTHS. DISTINCTIVE AROMA THANKS TO THE FENNEL SEED & MARBLING FAT.
A VERY POPULAR SALAMI IN ITALY, TRADITIONALLY FROM NAPLES, NAPOLI DOLCE IS MADE OF EQUAL PARTS PORK & PORK FAT. THE GARLIC, PEPPER & WINE CONTRIBUTE TO ITS SWEETNESS.
MADE WITH PRIME CUTS OF PORK, SALT, PEPPER & A PINCH OF GARLIC. LITERALLY MEANS "HUNTER'S SALAMI” & OWES IT’S NAME TO ITS SMALL, COMPACT SHAPE.
SALAME TOSCANO IS A TRADITIONAL ITALIAN SALAMI HAILING FROM TUSCANY. IT IS PRODUCED WITH PORK HAM, SHOULDER, LEAN BELLY, LARD, & SPICES.
HARD & CRUMBLY, AGED 24 MONTHS MILK: COW. SHARP, FRUITY/ NUTTY TASTE WITH A STRONG SAVORY FLAVOUR.
HARD, SLIGHTLY GRAINY TEXTURE AGED 16 MONTHS. MILK: COW. SIMILAR FLAVOUR TO PARMIGIANO BUT MILDER.
SEMI-HARD, AGED 4-6 MONTHS MILK: COW. SHARP & PIQUANT TASTE.