DELICATESSEN
Every Friday we receive fresh milk from a farm located 400 meters from our property and transform it into “Toma,” a traditional semi-hard cheese from Northern Italy, as well as fresh mozzarella and ricotta. Also on Fridays, we receive meat from local suppliers: pork loin, which we turn into prosciutto, pork belly for rolled pancetta, and beef for making bresaola. And our last creation, the italian sausage.
SOLD BY WEIGHT
Herbs and Spices PROSCIUTTO
Ham made from pork tenderloin, dried and aged for at least two months with a blend of herbs and spices.
100 gr (0.22 Lb) = 200 c$ (5.5 $)
Fine PROSCIUTTO
Ham made from pork tenderloin, dried and aged for at least two months with lard.
100 gr (0.22 Lb) = 200 c$ (5.5 $)
BRESAOLA
Made from select cuts of beef, dried and aged for at least two months with a blend of herbs and spices. Best enjoyed with a drizzle of olive oil and a sprinkle of black pepper.
100 gr (0.22 Lb) = 200 c$ (5.5 $)
ROLLED PANCETTA
Made from pork belly, dried, rolled, and aged for at least three months with a mix of herbs, spices, and lard.
100 gr (0.22 Lb) = 240 c$ (6.5 $)
HOMEMADE SAUSAGE
Homemade pure pork sausage
100 gr (0.22 Lb) = 120 c$ (3.5 $)
TOMA
Italian-style semi-hard cheese made with cow’s milk
from a local farm.
100 gr (0.22 Lb) = 100 c$ (2.7 $)
MOZZARELLA
Weekly made with cow’s milk from a local farm.
100 gr (0.22 Lb) = 100 c$ (2.7 $)
RICOTTA
Smooth and creamy cheese product from milk whey.