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Renzini | CURED COLD CUTS PDF Print E-mail
Monday, 22 April 2013 19:54



LUI RISERVA 24 MESI

With Pink Peppercorn.
“LUI” IGP prosciutto of Norcia – with Protected Geographical Indication status – is distinctive for the very precise way in which it is prepared with 24 months of aging. With its well-defined taste and enticing fragrance that emphasises the high quality of the product, LUI has a characteristic “pear” shape with the classic triangular cut of the skin. Trimmed legs from heavy (more than 16.5 kg) Italian pigs are used.





LUI RISERVA 18 MESI

With Black or Pink Peppercorn.
“LUI” IGP prosciutto of Norcia – with Protected Geographical Indication status – is distinctive for the very precise way in which it is prepared with at least 18 months of aging. It is covered in black or pink pepper, which makes it enticing to the palate. Trimmed legs from heavy (more than 16.5 kg) Italian pigs are used.





NORCIA FAZZOLETTO ROSSO

With Black and Pink Peppercorn.
Its aging at high altitudes (more than 750 m above sea level) in pure air and a dry climate, the mixture of typical flavourings, and the type of processing allow the meat to slowly decrease in weight and acquire a unique, incomparable fragrance. Trimmed legs from heavy (more than 15 kg) Italian pigs are used.





LUI & NORCIA IGP DISOSSATO

A product with Protected Geographical Indication status, LUI prosciutto is distinctive for the very precise way in which it is prepared with at least 18 months of aging. LUI prosciutto improves only after a long period of aging, and it is the lard covering that gives the meat the right level of tenderness and delicate flavour, filtering the essence of the natural flavours over time. It is covered in black or pink pepper; which makes it enticing to the palate. Trimmed legs from heavy (more than 16.5 Kg.) Italian pigs are used.





NORCIADOCK

Its aging at high altitudes (more than 750 m above sea level)in pure air and a dry climate, the mixture of typical flavourings, and the type of processing allow the meat to slowly decrease in weight and acquire a unique, incomparable fragrance. Trimmed legs from heavy (more than 15 Kg) Italian pigs are used.





SELLA DI MASTRO DANTE

“Sella di Mastro Dante” is a boneless prosciutto with special characteristics, which are seen in its physical appearance that is reminiscent of a leather saddle. It is prepared and aged in Norcia with the addition of Balsamic Vinegar to give it a unique taste. It is offered for sale with the characteristic covering of green and pink pepper. A reference to the naturalness of a product with an old-fashioned flavour, offered with an unusual (patented) look that is sure to make an impression. It is a ready-to-use product with very little waste and a uniform slice that is easy to process.





LE CORNA DEL DIAVOLO

It is processed in Norcia in the Sibylline Mountains with the use of unique ingredients, including balsamic vinegar that has been aged approximately 8 months. It is made from the shoulder of heavy Italian pigs, with the blade bone removed and covered in lightly smoked sweet chilli pepper leaves. It should be thinly sliced or, even better, served in strips for special dinners or parties. A high level of manual dexterity and skill go into the making of this superior ham.





ROSA DI NORCIA

It is processed in the Sibylline Mountains Park using a unique blend of ingredients like balsamic vinegar, slices of garlic on the surface, rosemary, pink pepper and parsley. It is made from the shoulder of heavy Italian pigs that have had the blade, bones, shank muscles, and excess fat removed. It is squared off to create a more uniform slice. This product is made ready to slice and offers a very high cutting yield ( 91%-94%) thanks to the lack of suet in it. It is covered only in spices and sealed in a thin layer of gelatine.





GRAN CARRÈ ALL’ARANCIA

It is processed fresh and dry salted with a mixture of salt, sugars, orange juice and orange peels to enhance its flavour, which is generally very sweet. It is aged approximately 90 days after having been dried for at least 7. It is not covered in suet but only with food-grade orange-flavoured gelatine, which gives it flavour and fragrance and protects the product from decreasing in weight and the damage produced by moulds.
It is ready-to-slice and does not require much dexterity since it is totally boneless.





CAPOCOLLO

This traditional Umbrian product is made from one of the most valued parts of the pig, the capocollo or pork neck. Its highly distinctive flavour stems from traditional recipes applied to the finest raw materials. Thanks to its outer wrapping in straw paper, it is different from other cured pork neck products on the market. To be recommended as an alternative deli counter product.





GUANCIALE

An absolutely typical Umbrian product made according to local recipes. Thanks to its typical nature, this product has found a market even far from those places in which it is commonly produced and consumed. Made from the jowl of heavy Italian pigs that are trimmed by hand giving it its characteristic triangular shape. The best way to eat it is also the simplest: thinly sliced on a warm piece of bread or browned in a frying pan.



 

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