Salumi Selection
A pack of mixed sliced meats, grissini and Olio Roi Taggische olives – just what you need to get the party started.
Pack includes:
- sliced Prosciutto San Daniele 150g
- sliced leg ham 150g
- sliced Bresaola 100g
- sliced Nduja (Hot Salami) 100g
- sliced Italiano Salami Classico 100g
- sliced Truffle Salami 100g
- Olio Roi Taggiasche Olives in Brine
- 1 packet of Mini Rubata Grissini
NB: Boards, knives, bread, wine and wine glasses not included.
Smoked Leg Ham Quattro Stelle 150g sliced
Traditional leg ham off the bone. The ham takes 6 days to make. The ham is lightly smoked using apple wood, beachwood, herbs and spices. No additives or gluing agents added, our ham is made using age old techniques and free range.
150g sliced and wrapped in deli paper.
Bresaola Quattro Stelle 150g sliced
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.
150g sliced and wrapped in deli paper.
Capocollo Quattro Stelle 150g sliced
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.
150g sliced and wrapped in deli paper.
Fennel and Garlic Salami Quattro Stelle 150g sliced
Known as “finochiona” to Italians, the salami is flavoured with fennel and a dash of garlic
150g sliced and wrapped in deli paper.
Italiano Salami Quattro Stelle 150g sliced
A mild, traditional Italian salami. Flavoured with salt and black pepper.
150g sliced and wrapped in deli paper.
Truffle Salami Quattro Stelle 150g sliced
A salami flavoured with black truffle shavings. The truffles are imported from Toscana, Italy . Quattro Stelle is proud to be the first to introduce black Truffle flavoured salame made in Australia. This is why we name it “The Original Tartufo Salame”.
150g sliced and wrapped in deli paper.
Nduja Quattro Stelle 150g sliced
A hard version of the famous “Nduja Tradizionale” or spreadable version. If you prefer a super hot salami, then nduja is perfect.
150g sliced and wrapped in deli paper.
Mortadella Quattro Stelle 150g sliced
An Italian delicacy made with pork and salt. Sliced thin prefect for a quick panino.
150g sliced and wrapped in deli paper.
Prosciutto DOP, 100g sliced
Prosciutto di San Daniele from Friuli in northern Italy is protected by strict appellation controls – pork and salt are the only 2 permitted ingredients – nitrates and preservatives are banned. This prosciutto from the Dall’ava family is a truly artisan prosciutto – made, matured and branded by hand. It has a moist, supple texture that seems to melt on the tongue and a smooth, balanced, sweet-savoury flavour that unfolds gently on the palate with a wonderful complexity not found in mass-produced prosciutto. Serve on antipasti platters, in panini, on pizza, in salads or simply wrapped around grissini for a quick appetiser. 100g sliced and wrapped in deli paper.
NB: Picture is illustrative only.
Prosciutto Toscano DOP, 100g sliced
NEW to Australia – Prosciutto Toscano DOP
Tuscany has always been very famous for cured meats. The ancient experience of local manufacturers in pig farming, the respect for their ancient traditions and the particular features of the Tuscan Terrain make it possible to produce high quality products such as Prosciutto Toscano DOP.
Aged for at least 24 Months, it has a moist supple texture, is slightly more drier and saltier than Parma and San Daniele Prosciutto but melts on the tongue and has a balanced, sweet-savoury flavour. Serve on antipasto platters, in panini, on pizza, in salads or simply wrapped around Mario Fongo Grissini or Figs for a quick appetizer.
100g sliced and wrapped in deli paper.
NB: Picture is illustrative only.
Prosciutto Toscano DOP, whole leg
NEW to Australia – Prosciutto Toscano DOP
Tuscany has always been very famous for cured meats. The ancient experience of local manufacturers in pig farming, the respect for their ancient traditions and the particular features of the Tuscan Terrian make it possible to produce high quality products such as Prosciutto Toscano DOP.
To be considered Prosciutto Toscano DOP, which stands for Denominazione d’Origine Protetta (protected designation of origin), every step in the production is regulated. From humanely raising the Tuscan-bred pigs to cutting and seasoning the legs by hand to curing in special rooms with controlled temperature and humidity and aged for at least 24 months. Pork and salt are the only 2 permitted ingredients – nitrates and preservatives are banned. Also pepper, herbs and spices are added to the lard during maturation.
It has a moist supple texture, is slightly more drier and saltier than Parma and San Daniele Prosciutto but melts on the tongue and has a balanced, sweet-savoury flavour. Serve on antipasto platters, in panini, on pizza, in salads or simply wrapped around Mario Fongo Grissini or Figs for a quick appetizer.
Whole leg sealed in vacuum bag, approx 7.5kg
