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Truffle Salami individual 300g
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£6.30 each
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Fresh Italian Sausages "NAPS" 1 kg bag
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Fresh Italian pork Sausages "Naps " 1.0kg Bag Vacuum Packed bag
Made to a traditional recipe using the finest cuts of pork ,ideal for the Barbecue, or just Grilling or Roasting
Please note that these Sausages are Fresh and made to order so please give us a few days notice if you need them for a Weekend.
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£10.25
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Pre Sliced Serrano Ham 100g
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Pre Sliced Serrano ham Vacuum packed .
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£2.77
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Cacciatore Baby Salami approx 140g
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Baby Cacciatore Pure Pork Salame approx 140g each
about 4 inches long and 1 &1/2 inches diametre
Fine mince tasty but not spicy Traditional Italian Salame
serve sliced Best before date at least 6 weeks if kept cool
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£3.00
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Spanish Rosario Choriso Sausages approx 350gram packet containing 6or7 sausages
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Original imported Spanish Rosario choriso sausages for cooking , spicy approx 350 Gram vacuum pack containing 5 sausages
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£4.32
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Salsiccia Napoli average 340grams
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Spicy Salsicia Napoli pure pork sausage approx 340grams
Only £ 6.10 each
Best before date at least 4 weeks
Pure Pork spicy sausage ideal for slicing and putting on Pizza or just sliced with bread and a glass of red wine
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£6.10
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Cottechino 500grams Pre Cooked
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ITALIAN COTTECHINO 500grams
Pre cooked
Serving Instructions; Place in its own foil into a boiling pan of water and simmer for 25 minutes , Then take out of foil and serve hot , Slice into 3/4 inch slices and serve with either beans ,mash potaoes, or polenta
Very warming and filling.
Can also be served cold the folowing day .
Cottechino is a Traditional pork sausage in pork skin .
Serves 3-4 people
Only £6.48 Can be stored in Cool place or in Fridge for several weeks before being used .
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£6.48
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Mortadella with Pistachio Average 3.2kg
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Italian pure pork Mortadella with Pistachio
half mortadella vac packed
average weight 3.2 kg SOLD BY KILO. £8.68 per Kilo
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£8.68
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Salame Felino approx 700g each
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Felino salame . A coarse traditional Salame approx 700g each Made in the hill town of Felino 18 kilometres from Parma in Northern Italy
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£13.00
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Smoked Pancetta whole Average 1.2 kg each
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Smoked Pancetta
Pure pork belly Cured and smoked Vac packed
average weight 1.2kg
Only 13.50 each
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£13.50
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Spanish Choriso Gran Vela piccante approx 1.75kg each.
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Original Imported Spanish choriso Gran Vela for slicing, quite spicy .
A spanish salami sausage flavoured with paprica, characteristically bright red in colour and fairly spicy in flavour. It does not require any cooking and can be simply sliced and used in either a salad, or antipasto, in sandwitches,or in Tapas.
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£16.50
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Coppa di Parma approx 1.75 kg
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Coppa di Parma
aprox 1.75 kg each
Similar to Parma Ham but made from the Loin rather than the leg of Pork
Serve in similar way to Parma Ham
Only £22.50 each
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£22.50
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Milano Salame Average 2.0 kgs
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Italian Milano Salame ,a fine minced mild pure pork salame .Weight of salame Approx 2.0 kilo
This is a Finely textured Italian salami and as the name implies comes from Milan .
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£32.85
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Napoli Salame approx 2.00kg
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Napoli salame , from the town of that name, is a medium coarse minced Salami slightly peppery and spicy but not too strong. Each Salami weight approx 2.00kg
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£39.60
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Bresaola Punta D'Anca Aprox 1.525 kg
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Bresaola Punta d'anca cured beef
Aprox WEIGHT 1.525 kg
Vac Packed
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£45.60
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Spanish Serrano Boneless Ham aprox 5.150 kg
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Serano Spanish Boneless Ham
aprox weight 5.150 kg
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£79.05
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Rosello Italian Cooked ham approx 6.5 kilo
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Italian leg of ham Roasted with Rosemary approx 6.5 kilos each
This is a traditional oven roasted ham massaged with rosemary and a blend of fresh herbs and spices, very sweet and unlike most other hams is NOT pumped full of water !!!!!!
Sold Whole not Sliced, By kilo .£14.88per Kilo
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£96.75
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Parma Ham Crown Stamped Boned approx 8.2Okgs
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An original boned leg of Parma Ham carrying the Crown of Parma weight never less than 7 Kilos
Back ground information on Parma Ham
Parma ham is an Air Dried Italian ham from the province of Parma in Northern Italy on the foot hills of the Alpeninne mountains. It is cured for a minium of 12 months and up to 18 months.
The pigs are fed on the whey that is left over from the process of making Reggiano Parmigiano chesse and cured on the foot hills of the mountains where it is said the clean alpine air has a special role to play in developing this wonderful hams sweet flavour.
Parma ham should be cut wafer thin and with about 5 to 10 mm of outside fat on the slices to contribute to the flavour.
All OUR Parma Ham is accredited by the Parma Ham Consortium and can be recognized by the distintive 5 ball toped crown stamp which is fire branded onto the outer skin.
Parma ham is also known as PROSCIUTO di PARMA .or PROSCIUTO CRUDO The word prosciuto is the Italian for ham ,and Crudo means raw or in this case AIR CURED.
WARNING there are Web shops selling "SO CALLED Prosciuto di Parma at prices of about 49.00 which can only mean that it is a copy and not the real PARMA HAM. this can be rather salty and chewy rather than sweet and tender .Also if the ham is below 7 kg then it is probably made from pork legs imported into Italy which are then processed in the same way as the Italian CROWN STAMPED parma hams . These should be sold as PARMA M.E.C hams and not PARMA HAM. If you have any questions please donot hesitate to call our office for more information
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£186.00
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