 |
Meats & StuffPlease call the store at 920-347-0334 to place orders on these products. Page: 1 | 2 | 3 | 4 | 5 | 6 | 7 Sopressata Alpina These hearty Italian mini-salamis were first produced by peasant farmers in Italian old-country farmhouses and villages. They are still made with the finest ingredients, adhering to the traditional recipe. Made from coarsely ground lean pork and aromatic spices, the sausages are air cured slowly and naturally for between six and eight weeks. These Sopressatas are characterized by a distinctive bold flavor and are made with either ground black pepper or hot red peppers. They are indeed a necessary addition to any Italian antipasto. Choose between sweet or hot varieties. Speck Alto Adige Speck is a type of bacon from the South Tyrol region of Italy. Made by Recla, a well respected producer since 1919, this meat is rubbed with a mix of spices that is a well kept family secret. Basically it is a mix of rock salt, sea salt, pickling salt, pepper, juniper berries, various herbs and a hint of allspice. Two weeks of dry curing is the first stage in preserving the meat. The speck is then lightly cold-smoked over beechwood chip, producing its signature flavor. The individual pieces of speck are then stacked carefully for maturing in aging cellars, where the product loses about 40% of its weight in the slow drying process. This maturing is important for the bacon to become truly tender. Unlike American bacon, this type of bacon does not require any additional cooking - simply bring it to room temperature and slice it. Serve it with or without its spicy crust.
Dried fruits are a wonderful accompaniment to many cheeses, especially blue cheeses from around the world. One of the best combinations you'll ever taste is dried apricots with Valdeon, a blue cheese from Spain. These fruits have been dried to perfection, leaving the apricots tender and moist, perfect for noshing with cheese or using in your favorite recipe. They are available in half pound and pound packages.
If you like dried figs, you'll love these! Large black mission figs have been sun dried to perfection, leaving the fruit tender and moist, wonderful for eating with many of our cheeses, particularly the blues. They are available in half pound and pound packages. Villa Manodori Balsamic Vinegar Artigianale Villa Manodori balsamicos are produced in very limited quantities by Massimo Bottura in Modena. Villa Manodori Artigianale is crafted from the must of locally grown trebbiano grapes and aged red wine vinegar. It is aged for 10 to 20 plus years in small barrels of oak, chestnut and juniper woods, yielding a balsamic of dark rich color, intense aroma and syrupy consistency. This balsamico pairs incredibly well with aged Parmigiano Reggiano and grilled meats. It is still sweet enough to drizzle over fresh strawberries, ice cream or panna cotta. This exquisite specialty item ships in a beautiful white gift box.
These are the famous white anchovies that are packed in olive oil and vinegar. They have been kept chilled since they were packed and are very fresh. These are the best we can find and are imported from Italy. Unlike anchovies you may be used to tasting in America, these are very mild and neither fishy nor salty. Italians eat them just as they are – as you would eat olives. Serve as a 'tapa' with crusty bread and olives. |
Sun Dried Apricots
Sun Dried Black Mission Figs
White Anchovies| ©2010 Nala's Fromagerie | created using: buildmyownsite.com |