• Case 39
  • Case 39
  • Case 39
  • Case 39
  • Case 39
  • Case 39
  • Case 39
  • Case 39
  • Case 39
  • Case 39
  • Case 39
  • Case 39
  • Case 39
  • Case 39
  • Case 39
  • Case 39

 Meats 

Our ancestors did not have the luxury of refrigeration to preserve meat. They used to eat it fresh or well seasoned. Each city had its techniques to preserve the meat.
The key words were: salt massage, rest in a wood smoke cedar, bath in brine...
In some cases, these techniques have come up to us and allows us to propose first quality hams, and among other the San Daniele.
Cold meats I suggest are cut on demand.

The Parma
The Prosciutto Cotto without phosphates or herbs
The Mortadella of Bologne
The Salami of Milano
The Ham Wild Boar
The Bresaola
The Salame of Felino
The Culatello de Zibello
The Salame with garlic, fennel and chilli
The Hungarian salami-type
The Pancetta
The Coppa