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Delight Yourself With A Lots Of...

Cold Cuts !


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...

Prosciutto Crudo is raw ham. But it’s not quite what it sounds like. The ham is dry-cured using salt, a process that ensures that the ham can be preserved for several months. And it takes a long time to do: Both the San Daniele and Parma types are dry-cured for at least 13 months.

Cold Cuts

Price 50/100g
CLASSIC SELECTION

SERVED WITH EITHER OUR FRESHLY BAKED HOMEMADE BREAD OR OUR FAMOUS PIZZA BREAD

/ 390 BAHT
PREMIUM SELECTION

ORDER A LA CARTE OR HAVE OUR KNOWLEDGEABLE STAFF CREATE THE PERFECT PLATTER FOR YOU

/ 590 BAHT
PROSCIUTTO CRUDO

DRY - CURED PORK LEG MEAT SEASONED WITH SALT & OTHER SPICES AGED AT LEAST 6 MONTHS, HAS A SALTY AND AROMATIC FLAVOUR.

45 / 140 BAHT
PROSCIUTTO DI PARMA 24 MESI

DRY - CURED PORK LEG MEAT FROM PARMA FULL-BODIED FLAVOUR & SILKY TEXTURE. AGED 24 MONTHS.

90 / 270 BAHT
PROSCIUTTO SAN DANIELE 16 MESI

DRY-CURED PORK LEG HAM FROM FRIULI, ITALY; AGED AT LEAST 16 MONTHS. BALANCED FLAVOUR OF SWEET & SALTY. HAND SLICED

85 / 260 BAHT
PROSCIUTTO COTTO

ITALIAN COOKED HAM, CONTAINS MANY CAREFULLY CHOSEN AROMATIC HERBS; EXTREMELY SLOW STEAM COOKING REACHES THE HEART OF THE MEAT

45 / 140 BAHT
MORTADELLA BOLOGNA CON PISTACCHI

CURED PORK MEAT SEASONED WITH SALT, PEPPER, POWDER MILK, PISTACHIOS & OTHER SPICES - HAS A DELICATE SWEET TASTE.

45 / 140 BAHT
SPECK

DRY - CURED PORK LEG MEAT SEASONED WITH DIFFERENT SPICES SMOKED & AGED FOR AT LEAST 5 MONTHS, IT HAS A SMOKY & SPICED FLAVOUR

45 / 140 BAHT
COPPA DI PARMA STAGIONATA

CURED PORK NECK MEAT SEASONED WITH SALT, PEPPER & OTHER SPICES AGED 3 TO 6 MONTHS, HAS A SWEET & DISTINCTIVE AROMA

55 / 160 BAHT
PANCETTA ROMANA ARROTOLATA

CURED & SALTED ITALIAN PORK BELLY ROLL. SWEET & FATTY TASTE.

45 / 160 BAHT
GUANCIALE STAGIONATO

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

45 / 140 BAHT
BRESAOLA PUNTA D’ANCA

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.

90 / 270 BAHT
CULATELLO DI PARMA

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.

140 / 420 BAHT
SALAME AL TARTUFO

CURED SALAME INFUSED WITH SUMMER TRUFFLE INTO FINELY MINCED PORK MEAT. IT HAS INCREDIBLE FLAVOUR AND LENGTH.

100 / 290 BAHT
SALAME DI CINGHIALE

CURED SALAME MADE FROM WILD BOAR MEAT. IT HAS A STRONGER FLAVOUR OF PORK SALAME.

75 / 220 BAHT
SALAME DI CERVO

CURED SALAME MADE FROM DEER MEAT. INTENSE RED COLOR & GAMEY FLAVOUR.

70 / 200 BAHT
SALAME CALABRO PICCANTE

CURED PORK MEAT SEASONED WITH GARLIC & CHILI POWDER THIS SALAME HAS A MILD SPICY FLAVOUR

45 / 140 BAHT
SPIANATA PICCANTE

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

45 / 140 BAHT
SALAME VENTRICINA PICCANTE

MADE FROM PORK MEAT, HOT CHILI, ROSEMARY, SALT, WITH ADDED PORK FAT, THE LATTER AMOUNTING TO APPROXIMATELY 50–60% OF THE WEIGHT.

45 / 140 BAHT
NDUJA

PARTICULARLY SPICY, SPREADABLE PORK SALUMI MADE FROM VARIOUS PORK HEAD MEAT CUTS & ROASTED CHILI PEPPERS, FROM THE SMALL SOUTHERN CALABRIAN TOWN OF SPILINGA.

45 / 140 BAHT
SALAME AQUILANO

REDDISH SALAMI, WITH MEDIUM GRAIN WHEN SLICED, & LARGE PIECES OF WHITE FAT. DURING AGEING THE MEAT IS PRESSED & ACQUIRES A FLAT, ELONGATED SHAPE.

45 / 140 BAHT
SALAME EMILIANO

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.

45 / 140 BAHT
SALAME MILANO

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.

45 / 140 BAHT
SALAME CONTADINO

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.

55 / 160 BAHT
SALAME FINOCCHIONA

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.

45 / 140 BAHT
SALAME NAPOLI DOLCE

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.

45 / 140 BAHT
SALAME CACCIATORINO

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.

45 / 140 BAHT
SALAME TOSCANO

SALAME TOSCANO IS A TRADITIONAL ITALIAN SALAMI HAILING FROM TUSCANY. IT IS PRODUCED WITH PORK HAM, SHOULDER, LEAN BELLY, LARD, & SPICES.

45 / 140 BAHT

Match With Our Yummy Cheeses ...

Price 50/100g
PARMIGIANO REGGIANO

HARD & CRUMBLY, AGED 24 MONTHS MILK: COW. SHARP, FRUITY/ NUTTY TASTE WITH A STRONG SAVORY FLAVOUR.

85 / 250 BAHT
GRANA PADANO

HARD, SLIGHTLY GRAINY TEXTURE AGED 16 MONTHS. MILK: COW. SIMILAR FLAVOUR TO PARMIGIANO BUT MILDER.

45 / 140 BAHT
PROVOLONE PICCANTE

SEMI-HARD, AGED 4-6 MONTHS MILK: COW. SHARP & PIQUANT TASTE.

45 / 140 BAHT
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