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.
Our largest salame, modeled after the sopressa vicentina from the Vicenza province of Northern Italy. Very coarsely cut and scented with clove. Moist and full-flavored. About 22 inches long. Slice paper thin pieces
This salami consists of fresh pork, garlic, black pepper, and red wine. Once the paste is created it is placed into natural hog casings imported from Europe. When fully aged this item is a perfect match for artesian breads and cheeses.
Prosciutto di San Daniele can only be made in the small town of San Daniele del Friuli, close to the city of Udine. This tiny town, with little over 8,000 inhabitants, is nestled between the Dolomite mountains and fertile low-lying pastures. The unique combination of strong, cold alpine winds and warm marine breezes from the Adriatic Sea, create the incredible micro-climate for air drying and aging the famous Prosciutto di San Daniele: low humidity, excellent ventilation and cool breezes. Due to its small size and geography, very limited production is available worldwide.
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.
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.