Sardinia has a great salami and cured meat making tradition. Our delicious range of cured hams including Coppa and Mustela, made from fresh, firm and top quality pork meat, are quintessential Sardinian cured meat products. These products are all offered pre-sliced in extra thin slices, perfect for sandwiches and antipasti platters.
All our meat products are gluten and lactose free.
- Coppa is cured for at least 4/6 months. Seasoned, with salt, local spices, cinnamon and ground pepper and marinated in Malvasia wine.
- Cured Ham is cured 10 -12 months, using the back leg of the hog, marinated in white wine Nuragus, salt, garlic, black and green peppercorn, salted and massaged by hand.
- Speck is made from high quality meat that is brined for two weeks before it is seasoned in Mediterranean herbs and aromatic spices, and then aged and smoked. Cured 3-4 months.
- Mustela is prepared loin of pork, flavoured and washed in white wine and left salting for several days, and matured naturally for 2/3 months. It is a traditional lean and tender salami; slightly peppery, with a colour ranging from pink to bright red when cut. Delicate smell, good flavour and sweet taste.
- Salame Grana Grossa, a new cured coarse salami on our range. A classic Italian flavour, with a thick texture, fat chunks and a meaty taste. It has a delicate sweetness that grows in your mouth and balance very well the saltness of the cured meat. Cured 45-55 days
-
Bresaola,
Handcrafted bresaola from Lombardy, with tender texture and a delicate and sweet flavour, enhanced by the mild and slightly spicy marination. No machines are used to avoid stress and not affect the delicacy of this excellent product. Cured: 45 - 90 days.
- Prosciutto cotto, Selected pork legs, without the dry side part, from Brianza, Lombardy. This ham is left in brine to absorb salt and spices very slowly. Not jellies and thickening agents has been used to stick the muscles together, it has a proper fat bandage, necessary to make it sweet and soft, but never excessive.