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Renzini | BOAR COOKED & MORTADELLE PDF Print E-mail
Monday, 22 April 2013 20:07



MORTADELLA “OLTRE” DI CINGHIALE

To discuss Renzini’s mortadella, we must, first of all, begin with the name, the adverb “Oltre”, or “beyond”, which defines better than any other word the unique qualities of these products created to be different with a taste that goes “beyond” every expectation. “Mortadella di Cinghiale” is made with a mixture of 70% lean wild boar meat that is added to pork. The skilful addition of flavourings enhances the flavour of this mortadella, which once sliced fully reveals its inimitable quality as a high-end cold cut. The meat is processed entirely with a knife by our master





MORTADELLA AL TARTUFO

Boar mortadella with truffles
“Mortadella di Cinghiale” is prepared with a very high-quality mixture of 70% lean wild boar meat that is combined with pork. The skilful addition of flavourings and valuable black truffle of Norcia, enhance the flavour of this mortadella, which upon cutting fully reveals its inimitable quality as a high-end cold cut. Wild boar mortadella with truffle, created with the culinary flair of Renzini, is a unique product with an extraordinarily appetising and irresistible taste and fragrance.





COTTO ALLA BRACE DI CINGHIALE

Boned, rindless, completely defatted ham roasted in the oven. It requires a long period of preparation. Only wild boar legs heavier than 10 kg in fresh weight are selected and then processed with a knife by our master pork butchers. It is seasoned according to the ancient tradition by boiling fresh vegetables, natural flavourings and spices that are added to the meats to be cooked each time it is prepared. The product is then left for a long period of alternating resting and “massages” so that the meat is seasoned in the best way possible. It is dry cooked in an oven at high temperatures.





COPPA DI TESTA DI CINGHIALE

Wild boar coppa di testa, or head cheese, with olives and pistachio nuts is a tasty variant of classic pork head cheese, a country product that is, however, very modern in taste. It is processed with completely natural flavourings and the addition of a very light flavour of orange and then steam cooked. Once it has been processed and the necessary “resting” time has passed, the coppa is gelatinous and easy to cut into slices. It is excellent as a cold dish to create a dinner that is more interesting than the usual plate of cold cuts, providing a modern dish with an old-fashioned flair.





COTECHINO E ZAMPONE DI CINGHIALE

Renzini Alta Gastronomia Umbra re-proposes the traditional recipe of zampone (stuffed pig’s trotter) and cotechino (Italian pork sausage) using, however, the lean meat of wild boar and flavourings and spices that are better suited to this type of meat. The product is already pre-cooked and easy-to-use by simply immerging the closed bag in boiling water for approximately 25 minutes. Also available with truffles.
Available also with Truffles.



 

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