Salumeria

Salumi is the most common way meat is included in an Italian meal. Most salumi is made from pork in two generic types. The first covers minced meats known as insaccati such as salame, cotechino, soppressata, and mortadella. The second covers whole cuts, such as prosciutto (ham), spalla (shoulder), capocollo (neck), pancetta (belly, sometimes smoked as bacon), culatello (an aged filet of rump) and speck (smoked flank).
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ParmaCotto Ham- Our signature prosciutto cotto, or steam-cooked ham, is delicately flavored and pleasantly pink. After several days of brining, our boneless ham is steamed cooked until juicy and tender.

ParmaCotto Ham- Our signature prosciutto cotto, or steam-cooked ham, is delicately flavored and pleasantly pink. After several days of brining, our boneless ham is steamed cooked until juicy and tender.

Prosciutto San Daniele DOP , is not only a Prosciutto, but also a place. It is just a stone’s throw away from the Pre-Alps, and lapped by the shores of the river Tagliamento in Friuli. It’s there that you can find the ideal environment and the best micro-climatic conditions to become an Italian culinary wealth that is recognized and loved throughout the world. The assets, the nutritional qualities, and the whole production world, makes one of our tradition’s a unique and inimitable treasure.

Prosciutto San Daniele DOP , is not only a Prosciutto, but also a place. It is just a stone’s throw away from the Pre-Alps, and lapped by the shores of the river Tagliamento in Friuli. It’s there that you can find the ideal environment and the best micro-climatic conditions to become an Italian culinary wealth that is recognized and loved throughout the world. The assets, the nutritional qualities, and the whole production world, makes one of our tradition’s a unique and inimitable treasure.

AG Special Select Black Label Prosciutto di Parma DOP. The excellence of the raw material obtained from the finest national Italian breeders permits the use of a very small amount of salt. This boneless Prosciutto di Parma Black Label DOP is a special select for Alma Gourmet, and is aged for a minimum of 20 month.

AG Special Select Black Label Prosciutto di Parma DOP. The excellence of the raw material obtained from the finest national Italian breeders permits the use of a very small amount of salt. This boneless Prosciutto di Parma Black Label DOP is a special select for Alma Gourmet, and is aged for a minimum of 20 month.

Culatello. Price per 5 lbs appox. Culatello Domestic, represents only the center of the pig’s haunch and it's the most delicious part of the pig. Culatello is a hidden gem among all proscuittos, doing everything the prosciutto does but better. Knowledgeable restaurateurs and store owner have been buying them a half a dozen at the time. I had no idea why until I got to taste it not to long ago

Culatello. Price per 5 lbs appox. Culatello Domestic, represents only the center of the pig’s haunch and it's the most delicious part of the pig. Culatello is a hidden gem among all proscuittos, doing everything the prosciutto does but better. Knowledgeable restaurateurs and store owner have been buying them a half a dozen at the time. I had no idea why until I got to taste it not to long ago

. Cacciatorini Alps  A domestic pocket-sized salame, popular throughout Italy. Cacciatorino – Small “Hunter’s” Salame The cacciatorino came into existence in the end of the 19th century as the commuter friendly breakfast for Piemontese hunters, or cacciatori. The diminutive size of a traditional cacciatorino is less than 2 oz, which made it possible to consume during the course of a single meal. Italy’s most ubiquitous uncooked salame, caccatorini are usually sold in links of 5, 7 or 10.

. Cacciatorini Alps A domestic pocket-sized salame, popular throughout Italy. Cacciatorino – Small “Hunter’s” Salame The cacciatorino came into existence in the end of the 19th century as the commuter friendly breakfast for Piemontese hunters, or cacciatori. The diminutive size of a traditional cacciatorino is less than 2 oz, which made it possible to consume during the course of a single meal. Italy’s most ubiquitous uncooked salame, caccatorini are usually sold in links of 5, 7 or 10.

Sliced very thinly, Bresaola makes a great addition to a plate of antipasti  accompanied by some prosciutto and salami. It is also an ideal lunch time snack with slivers of parmigiano, lemon juice and fresh bread. Try cutting it into strips in a salad with some fresh figs or buffalo mozzarella - or arugola which is my personal favorite.

Sliced very thinly, Bresaola makes a great addition to a plate of antipasti accompanied by some prosciutto and salami. It is also an ideal lunch time snack with slivers of parmigiano, lemon juice and fresh bread. Try cutting it into strips in a salad with some fresh figs or buffalo mozzarella - or arugola which is my personal favorite.

Prosciutto di Parma Red Label is boneless  Prosciutto Red Label is aged 16 month minimum. Prosciutto di Parma is the "Ferrari" of Italian cured meats. This shiny red, hind thigh of hog, rimmed with pure white fat, is simply irresistible. Salt cured and air-dried.   Our Parma Prosciutto is made according to age-old tradition of salting and aging the hind legs of pigs, transforming them into a true Italian delicacy.

Prosciutto di Parma Red Label is boneless Prosciutto Red Label is aged 16 month minimum. Prosciutto di Parma is the "Ferrari" of Italian cured meats. This shiny red, hind thigh of hog, rimmed with pure white fat, is simply irresistible. Salt cured and air-dried. Our Parma Prosciutto is made according to age-old tradition of salting and aging the hind legs of pigs, transforming them into a true Italian delicacy.

. Pancetta Beretta is pork belly, cured but not smoked. Savory and sweet, pancetta is bacon’s long-lost Italian relative.  Pancetta – Cured Pork Belly The name of this seductive salame derives from "pancia", the Italian word for belly. Pancetta can be found either rolled, arrotolata, or flat, tesa, but in both cases, the pork belly’s will soak in the salt beds for two to three weeks.

. Pancetta Beretta is pork belly, cured but not smoked. Savory and sweet, pancetta is bacon’s long-lost Italian relative. Pancetta – Cured Pork Belly The name of this seductive salame derives from "pancia", the Italian word for belly. Pancetta can be found either rolled, arrotolata, or flat, tesa, but in both cases, the pork belly’s will soak in the salt beds for two to three weeks.

Speck Alto Adige IGP – Is smoked prosciutto, dry-cured and lightly smoked from Italy’s Alto Adige. Its garnet color, smoky aroma, and mountain flavors are unmistakable.

Speck Alto Adige IGP – Is smoked prosciutto, dry-cured and lightly smoked from Italy’s Alto Adige. Its garnet color, smoky aroma, and mountain flavors are unmistakable.

Prosciutto Toscano DOP differs in a greater taste from a better known sweet "Prosciutto di Parma" and "San Daniele". Tuscan prosciutto is often considered saltier or more flavorful for the spices that are used during salting stage, only Tuscan spices among them rosemary, juniper, bay leaf, garlic and pepper are mainly used to add a flavor.

Prosciutto Toscano DOP differs in a greater taste from a better known sweet "Prosciutto di Parma" and "San Daniele". Tuscan prosciutto is often considered saltier or more flavorful for the spices that are used during salting stage, only Tuscan spices among them rosemary, juniper, bay leaf, garlic and pepper are mainly used to add a flavor.

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