The tradition of pig meat processing is the basis of one of the greatest excellence "parmigiana".
Particularly in Parma, in the village of San Secondo, on the banks of the Po, it uses this combination, which leads us into the taste of jovial campaign, where friendship and hospitality from food sharing.
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This rare original specialty of the town which bears his name, is another demonstration of how many valid product and the butchery of our area has to offer.
Made with boneless shoulder heart of our pigs, has long been known to connoisseurs.
Indeed, the Maestro Giuseppe Verdi used for his dearest friends a "Salem" which was nothing else than this delicious product.
After the salting and drying of twenty days, is cooked in water, white wine and vegetables that exalt the aromas and delicacy that can convey.
It can be served either hot or cold, albeit warm enhances its uniqueness.
It's the same way a starter than a main course.
The weight varies from 3.5 to 3.8 kg.
The Dunk is a traditional Piacenza for the snack bread.
It's a little high to allow a fast beat, bread baking.
Is a poor bread made with simple ingredients which reminds many of his childhood when it was offered as a snack on sweet or savory version.
Sauce pudding with parsley and pepper was born in tradition as with meat. Also good with eggs, omelets, meats andfish
The certainty of the myth.
Always the best bunches of Cabernet Sauvignon at the company Luretta are dedicated to the production of this austere wine that ranks of law among the best wines in the world.
Wraps with softness and warmth of alcohol without ever losing nerve and sweet tannin.
Pitiless tastings before the release of each new vintage cycles in order to ensure the market always bottles up to the reputation that precedes them
intense Ruby Red
fragrances of mint and spices United with red berry primary
NET and soft palate with flavors of BlackBerry and blueberry