BIG TRAYS MIX

CURED HAM Pork meat and salt: these are the only ingredients used for the production of Cured Ham: only the leg and salt. In fact, the selected parts are salted by hand, massaged to allow the salt to penetrate deeply and then left to mature for several months in dedicated temperature-controlled places. PUNTA D’ANCA BRESAOLA This is a typical Northern Italian cured meat, in particular from Valtellina and Val Chiavenna. Bresaola punta d’Anca is produced with the muscle mass of the bovine thigh, one of the most prestigious chops. After being dry-salted with salt, pepper and seasonings, it is stuffed into a natural casing and dried and matured from 4 to 8 weeks. SEASONED COPPA This cured meat is produced from selected chops that are first dry-salted and then left to rest. After the resting period, Seasoned Coppa is stuffed into a natural casing, tied by hand, as tradition requires, and matured for at least 60 days. PORK BRESAOLA This cured meat is made from one of the leanest parts, the loin, processed with salt and spices. The secret of our Pork Bresaola is the handmade massage with Bonarda dell’Oltrepò Pavese DOC red wine, herbs and spices, a procedure that also allows the meat to soften. Finally, it undergoes a maturing phase that lasts about 90 days. ROAST TURKEY Roast turkey is produced with 100% Italian turkey meat only. After adding salt and seasonings, it is slowly steamed. It is a light product with a low fat content and a unique, fragrant flavour. SPECK This is a typical charcuterie product from Trentino Alto-Adige, made from selected pork meat processed with the addition of salt, pepper and juniper. In order to give it its unique and inimitable taste, it is placed in dedicated rooms with smoking beech chips and juniper berries. Then, it undergoes the maturing phase in the open air in the Alps and lasts about 4 months. MORTADELLA This is a typical cold cut from Emilia-Romagna made using selected pork chops. Mortadella has a cylindrical shape and a highly characteristic pink colour. Plus, it is characterised by a distinctive intense and slightly spicy aroma. ROAST PORCHETTA WITH HERBS This is a typical Central Italian cured meat made from the meat of selected farms. The cuts chosen for production are seasoned with salt, pepper, herbs and spices. After tying, Porchetta is baked at a constant temperature so that it takes on its unique flavour. CAMPAGNOLO SALAMI This is the most iconic among all Italian cured meats. Campagnolo Salami is made from a balanced combination of 100% Italian meat, salt, pepper and selected seasonings. After being tied by hand following the traditional method, it undergoes a slow maturing phase that allows it to take on its unique flavour. COOKED HAM Cooked ham is produced with the finest pork legs using Italian meat only. We produce it according to the company’s secret recipe that has been handed down for three generations and which allows us to give it its inimitable final flavour.