Additional information
Packsize | 2/11# |
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Culatta is similar to culatello, in that it comes from the same part of the pork leg. The difference is in how it is prepared: in this case, the rind is retained throughout the curing process. This leads to a sweeter taste and softer slices.
Packsize | 2/11# |
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Since 1960, Tanara Giancarlo Foods has been producing some of the world’s finest charcuterie and DOP Parma ham. Nestled amidst the green rolling hills and ancient castles of Langhirano, Italy, salty sea air rolls through the foothills of the Apennines, where it becomes cool and sweet, before wafting into the open windows of Tanara Giancarlo’s curing rooms. This method has been used to cure ham for centuries, and Tanara Giancarlo Foods stands by it every day.
Tanara Giancarlo’s process of curing their DOP ham is as authentic as it could be: expertly trimming legs that are rubbed and coated with the finest sea salt, and then left to dry for 24 months. Their ham is perfect for a gourmet charcuterie board or crafting decadent sandwiches in your restaurant or deli. For the finest in Italian tradition, use Tanara Giancarlo Food products.
Jamón Serrano, elaborated under the ETG guarantee (Traditional Elaboration Process), Serrano ham is cured for at least 15 months, obtaining a top-quality product with the exact amount of salt and a deep mediterranean aroma as well as a juicy and intense flavor.
Bayonne ham indeed draws its origins in various cities of the Adour Basin, but its influence and reputation grew through the important port of Bayonne whose name it bears. Soon the outstanding flavor of this delicacy won the favor of the gourmands of France and beyond. Bayonne ham is a prized guest at every banquet. With success came intensified production over the centuries and gradually , methods of manufacture were refined to meet more precise and demanding specifications. The selection of pigs , the time and breeding conditions , salting , drying, refining … are all steps that meet the highest criteria.
Deep burgundy color, with salt slightly more pronounced in the Tuscan tradition of pairing foods with unsalted breads. About 22 inches long. Slice paper thin pieces. 2013 Good Food Award Winner!
A large format Classic Spicy Italian Salami with plenty of fat content to give it a buttery texture, seasoned with Garlic, Black Pepper, Red Pepper Flakes and Carboy Wine Malbec.
Tanara Prosciutto di Parma D.O.P. at any age is produced under strict Italian law which governs the size of the hog leg to be used and what the hogs eat, among other strict considerations. Once the perfect leg has been selected, it undergoes a sea salting stage that last for a few weeks. The actual curing process occurs in humidity and temperature controlled rooms which replicate the fall, winter and spring seasons. An added bonus is the pure breeze from the Apennine mountains that blows into the curing house windows, thus adding an a unique form of air terroir to the ham. The entire process is time-consuming and tedious, but Tanara’s end product always measures up to the highest standards so that it earns the Parma fire-branded crown stamp with honors. The 24-month version sets itself apart with its bold black label.