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.
This candied vegetables (carrots, celery, onions, tomatoes, zucchini and peppers) are the perfect add-on to any improvised antipasto board. They have a beautiful sweet and sour taste.
The Bonci family are specialist artisan bakers for over 50 years in Tuscany Italy.
Ligurian Taggiasche olives are famous for their round, full flavour. These olives in brine are grown and produced by Olio Roi – a family company in the Argentina Valley in the San Remo hinterland, where the cultivation of olive trees has been a tradition since Roman times.
Ligurian Taggiasche olives are famous for their round, balanced flavour. These pitted (denocciolate) olives in extra virgin olive oil are grown and produced by Olio Roi – a family company in the Argentina Valley in the San Remo hinterland, where the cultivation of olive trees has been a tradition since Roman times.
Pio Tosini is one of the most sought-after brands of Prosciutto di Parma. The Tosini family have been making Prosciutto di Parma since 1905 and still take exceptional care through every step of the process. The second salting of the legs is done completely by hand by the in-house ‘salting master’, using finely ground sea salt. Each leg is cured in a hall built in the 1950s on an east-west trajectory so as to capture the breeze that blows from the mountains down to the plains. No air conditioning is used and the windows are opened on a controlled basis to allow the legs to cure naturally. All final trimming, deboning and packaging is done in-house to guarantee the final product is of the highest quality. Matured for 24 months, the flavour is deep and rich – the perfect balance between salt and the natural sweetness of the meat.
Whole leg, approx 7kg.