Salumificio Rossi

SALUMIFICIO ROSSI

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Matured pork loin
The Loin is the finest cut obtained from the dorsal area of the pig. It is processed in an extremely delicate way to leave unchanged its flavour and fragrance. In fact, it is slowly massaged with a mixture of salt and selected spices and then, once it has been dried, it is matured in our cellars. Its main characteristic is the delicacy and fragrance of flavour. Use: ideal for deli trays, quick snacks and delicious sandwiches. Once it has been partially sliced, it should be kept in the refrigerator wrapped in a protective plastic wrap used to cover the cut area only.
Coppa of Parma
Coppa di Parma PGI is made from the muscular portion of the pig’s neck carefully trimmed. According to careful researches carried out by enthusiasts of the historical-gastronomic origins of typical products, there are unambiguous references indicating its production since the remote 1680. Once boned, it is first salted, then stuffed and dried slowly. The distinctive taste and flavour of the product stems from the maturing period in our cellars. Use: ideal for deli trays, quick snacks and filled sandwiches. Once it has been partially sliced, it should be kept in the refrigerator wrapped in a protective plastic wrap used to cover the cut area only.
Matured pancetta
Matured Pancetta is obtained from the pork belly with skin (rind). It is trimmed, salted and spiced. It is rolled and tied before being dried. It is then matured for several months in our cellars. The product obtained is a pancetta characterized by a sweet aroma of an old recipe, a great softness and delicacy thanks to the streaks of the noble white fat. Use: ideal for cold cut appetizers and delicious sandwiches. Storage: once it has been partially sliced, it should be kept in the refrigerator wrapped in a protective plastic wrap used to cover the cut area only.
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