Categories: Salumi

  1. Salumi
Jun 17, 2024

Porchetta-Italiana

Originating from the depths of Rome and the “O.G.” of Italian street foods, this culinary delight boasts rich flavours of rosemary, garlic, and a sprinkle of cracked black pepper. Sliced ever so thinly inside a crunchy sour dough loaf served cold or brought back to life by slowly warming it up in the oven.

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Jun 17, 2024

Mortadella Gusto Range

Our original Mortadella Piccolo is available in three exciting flavours. Mortadella Piccolo Tartufo, Mortadella Piccolo Olive, Mortadella Piccolo Nduja. Perfect on a charcuterie platter, served with matching condiments and a crisp dry white wine.

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Mar 18, 2024

Mortadella

Italy’s most celebrated salumi. After 2 years of development the Quattro Stelle mortadella has been mastered. Available in 2 flavours, plain or pepato (whole black pepper) and 3 different sizes to accommodate to your individual needs. “Classico”, a traditional extra wide mortadella; “Piccolo”, a medium width mortadella that fits neatly on most commercial slicers and the very cute “Mini”, a narrow width mortadella that packs as much punch as the larger styles.

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Jul 17, 2018

Wagyu Bresaola

Bresaola* is air-dried, salted beef that has been aged for 2 to 3 months until it becomes hard and turns a dark red, almost purple in colour. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy’s Lombardy region. Also available is WAGYU BRESAOLA*, which has a much richer taste and texture. The wagyu flavour makes this product one of the best in our range.

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Jun 26, 2018

Bresaola

Bresaola* is air-dried, salted beef that has been aged for 2 to 3 months until it becomes hard and turns a dark red, almost purple in colour. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy’s Lombardy region. Also available is WAGYU BRESAOLA*, which has a much richer taste and texture. The wagyu flavour makes this product one of the best in our range.

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Jun 26, 2018

Capocollo

Capocollo is pork scotch fillet/pork neck which is salted, cured and dried for about 3 to 6 months. Very popular to eat with bread and wine.

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Jun 26, 2018

Flat Pancetta

Flat Pancetta refers to pork belly that has been salted, cured and dried. This process takes about 3 months. Very popular to have with pasta.

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Jun 26, 2018

Guanciale

Guanciale or cheek is traditionally used in the famous pasta dish cabonara mild in flavour and covered in black pepper.

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Jun 26, 2018

Lardo

Lardo Tipo Colonnata is a piece of thick selected back fat , it originates from the region of Colonnata Italy. Fresh herbs and spices are rubbed on the outer layer of lard, then the whole piece is cured for 3 to 6 months.

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Jun 26, 2018

Lonza

Lonza is a salted, cured and dried pork loin. Seasoned with herbs and spices. The process takes 3 months.

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