NEBRODI BLACK PORK JUNIPER ARIST STARV. The term àrista identifies the back of the slaughtered pig, up to and including the loin. ... The arista is very common in Tuscan cuisine, cooked on a spit or in the oven and flavored with garlic, pepper and rosemary.
DONKEY BRESAOLA, HALF-PACKED IN VACUUM (SALE BY WEIGHT) An innovative Sicilian salami with a delicate but intense flavor and aroma The excellence of this product derives from the meat of the native donkey, which is mostly raised in the wild. This fact ensures that its meats are characterized by the right balance between lean and fat parts. In addition, donkey meat is renowned for its low-fat and polyunsaturated content, making it better for our omnivorous diet. Ideal to enrich a rustic Sicilian appetizer or an aperitif, combined with a good glass of full-bodied Sicilian red wine.
CULACCIA SARACENA, VACUUM PACKED (SALE BY WEIGHT) CULACCIA SARACENA IS THE SICILIAN ARTISAN CURED MEAT COMPARABLE TO THE MOST FAMOUS CULATELLO DI ZIBELLO. IT IS OBTAINED FROM THE CENTRAL PART OF THE THIGH OF THE PIG AND IS SEASONED ABOUT 5 MONTHS. THE SIZE IS ABOUT 5 KG. Ingredients: Leg of pork, sea salt - Stucco for finishing (pork lard, rice flour, salt). Type of processing: Dry salting and hand tied.
FIOCCO DI CULACCIA, HALF-PACKED IN VACUUM (SALE BY WEIGHT) Ingredients: Leg of pork, sea salt, spices, aromatic plants - Stucco for finishing (pork lard, rice flour, salt). Type of processing: Dry salting, and tied by hand. THE CULACCIA FIOCCO IS OBTAINED FROM THE SIDE OF THE PORK LEG AND HAS A SEASONING OF ABOUT 2 MONTHS. THE WEIGHT IS ABOUT 2 KG.