SPALLA COTTA DI SAN SECONDO META' SV

"Spalla di San Secondo is one of the oldest specialities of the Parma region, which comes in a cured and cooked version. Cooked Spalla di San Secondo was one of Giuseppe Verdi’s favourite cured meats and he loved to give it to his friends as a gift. It is generally served hot, cut with a knife and accompanied by fried bread puffs or focaccia." More Info

SPALLA CRUDA PULITA 12MESI SV

"Spalla di San Secondo is one of the oldest specialities of the Parma region, which comes in a cured and cooked version. Cooked Spalla di San Secondo was one of Giuseppe Verdi’s favourite cured meats and he loved to give it to his friends as a gift. The cured version is less common and made by very few artisan butchers." More Info

TRANCIO DI SALMONE AL VAPORE

"Classic salmon steak with a soft texture and delicate taste. The fresh Norwegian salmon fillet, is boned and placed in a vacuum-packed sachet with all the ingredients and to finish is cooked at low temperatures, controlled, for a long time. To regenerate the product it is advisable to keep the still closed sachets immersed in a pot of hot water 70°C, open when necessary and arrange on a plate. The package can also be regenerated in a 600/800 W microwave for one and a half minutes after piercing the sachet. Excellent served with sauces, sour cream, cooked and raw vegetables." More Info

FILETTI DI ORATA AL VAPORE

"Small sea bream with a delicate flavour and a soft, non-stringy texture. The fillet of sea bream is deboned, added with the other ingredients and placed in a vacuum-packed sachet for vacuum-cooking at low temperatures. To regenerate the product it is advisable to keep the still closed sachets immersed in a pot of hot water at 70°C, open when necessary and arrange on a plate. The package can also be regenerated in a 600/800 W microwave for one and a half minutes after piercing the sachet. Ready for a variety of combinations: with baked vegetables, steamed vegetables, with sauces and dressings, with raw salads or simply with a drizzle of oil and lemon." More Info