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Renzini | SPECIAL MEATS & SLICEDS PDF Print E-mail
Monday, 22 April 2013 20:08



PROSCIUTTO DI CERVO

A product made with the rump of venison prosciutto that is processed with a knife, defatted and trimmed, and dry salted with an aromatic dressing of natural spices that are typical of the Sibylline Mountains. It is then left to marinate in a tub for 30 days and hung and aged for 5/6 months.





SALAME DI CERVO

Venison cold cuts are made from lean venison, which is mixed with the same amount of select pork. The meat is processed with a knife. The rather fine grain contributes to highlighting the characteristics of this lean cold cut as well as its flavour.





PROSCIUTTO DI STRUZZO COTTO AL FORNO

This innovative product with a very low level of cholesterol is renowned for its excellent nutritional qualities. It is made from the ostrich thigh which has had the nerves and fat removed with a knife. The product is first left to macerate in a tub and then cooked and roasted in ovens at high temperatures, which contributes to melting the few fats it contains.





SALAME CON STRUZZO

Made with a blend of pork and ostrich (thigh) meat. This is a decidedly lean salami that contains a very small amount of fat. It is minced and lightly aged to prevent it from becoming hard. The result is a sweet salami with a bright red colour for discerning palates.





PETTO DI TACCHINO ALLA BRACE

Our whole turkey breast is flavoured with natural herbs and roasted according to old Umbrian traditional rule. In spite of its tender and crumble meat, pink colour and an excellent cutting yield are characteristic of this product. Turkey meat is also very lean and suitable to a low-calorie diet.
Lean meat; Roasted on low heat; Gluten-free; High cutting yeald





SALAME DI TACCHINO

This salami is produced with the most tender part of the turkey, the rump, known for its low level of fat. It is processed entirely with a knife by our master pork butchers. The grain is rather fine and contributes to enhancing the characteristics of this lean cold cut as well as its taste.





“BILLO” SALAME DI TACCHINO

Made with turkey breasts and thighs mixed with heavy Italian pork. Turkey meat contains up to 51% less fat and up to 30% less cholesterol. In addition to being prepared with the leanest parts, this salami is salted exclusively with iodised salt, which makes it a particularly healthy and tasty product.





BRESAOLA DI TACCHINO

Turkey bresaola is produced with the loin of the animal. The meat is selected and processed accurately by our master pork butchers in order to make this product tender and rich in flavour. The bresaola is left to marinate in a tub with aromatic herbs from the Sibylline Mountains, hung in specific rooms and left to age for a period of no less than 60 days.





BRESAOLA DI CAVALLO

The most tender parts of the horse thigh are selected and skilfully salted according to the dictates of an ancient recipe. The bresaola is left to marinate in a tub with aromatic herbs from the Sibylline Mountains.
Slow and natural aging makes this horse bresaola a tender product, rich in minerals with a unique taste.





ANATRA ARROSTO RIPIENA

Roast duck with Orange or Truffle Flavour.
This product is made from the finest duck breasts and thighs, which are mixed with a minimum percentage of pork meat to sweeten the flavour. The skin is left on the duck thigh to further enhance the flavour of the meat during cooking. It is roasted in an oven at high temperatures.





PROSCIUTTO D’OCA

This classy prosciutto is prepared with the soft, nourishing meat of a goose. It is processed in a similar manner to regular pork prosciutto: it is selected and processed exclusively with a knife, salted with natural flavourings and aged but for a much shorter period than the pork version.





SALAME D’OCA

An innovative product, but only because few people know of it and appreciate it to the right extent, this salami is made of minced goose and pork that have been carefully selected and processed with the utmost attention. Cured goose breast and pork shoulder. Natural flavours are added to the mixture. The salamis are aged in ventilated rooms for approximately one month.





ALTREFETTE

“Altrefette” are the response to the growing request for ready-to-use products. The name (“other slices”) indicates the exclusivity of these products, presented in practical trays to keep them fresh. They are exclusive products for people who are looking for “other tastes”, innovative products that, nevertheless, are rooted in the Norcia tradition, the company’s inspiration.



 

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