Salumificio Rossi

SALUMIFICIO ROSSI

PRODUITS

ACHETER DE CULATELLOMANIA

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CULATELLERIA

ITALIANO

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Gordo® de Casalbarbato
Marque déposée
Un autre produit exclusif du «Salumificio Rossi». Nous sommes en effet les créateurs de ce saucisson et de son nom, qui a été enregistré ensuite comme marque de fantaisie. Du point de vue technique, il s'agit d'une gueule cousue et mûrie pendant longtemps. Sa préparation particulière permet au produit d'être protégé par sa couenne, tout en évitant le rancissement typique des saucissons à base grasse. L'idéal c'est de le consommer en tranches. C’est un excellent produit comme hors-d'œuvre ou dans des sandwiches. À essayer avec du pain chaud ou sur la polenta fritte chaude. Il est conseillé de le conserver entier dans une cave. Par contre, après ouverture on peut le conserver au réfrigérateur, en l'épluchant selon la consommation.
Culaccia® "Rossi"
Culaccia® is an exclusive registered trademark product by Salumificio Rossi. Invented by Riccardo Rossi many years ago, it is made from the highly-prized and prime part of the leg without bone, shank or “fiocco”. It is processed and matured using all-natural methods and it is neither stuffed nor worked in any other way. There is little waste and its characteristic shape provides uniform slices from the beginning to the end. It has the tenderness of ham and the sweet mellowness of Culatello. The whole Culaccia® is stored in a cellar, or at least in a cool and moist environment. Once it has been partially sliced, it is recommended that the product be kept in the refrigerator.
Culatello Classique
Typical product of the province of Parma, culatello is made from the largest muscular part of the hind leg of pigs, deboned and without skin. It is hand-salted and dressed externally with a protection (bladder) to better preserve and protect it. Its processing ends with the hand-tying. It is a cured meat with an intense and distinctive flavour reminding the scents and aromas of a well-defined area (the Bassa Parmense). It is a classic product that shows the territory and moulds in the Po Valley cellars. The whole product should be hung in a damp, poorly ventilated place. It should be peeled and washed before consumption. Once cut, it is recommended that the product be kept in the refrigerator.
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