€69,00
€69,00
The Prestige Gift box has been created by collecting some of the most exclusive products of our company. It is a perfect gift for those who want to taste traditional Italian products processed with a special recipe that makes them unique in taste and quality. This box will allow you to taste typical cured meats, made with 100% Italian meat and selected spices and manufactured to obtain a selection of products rich in fragrance and special notes that make them unique and unforgettable.
As is Schisc Pork Bresaola, massaged with the Bonarda dell’Oltrepò Pavese DOC red wine, or Grass Lard, which releases a scent of cinnamon and pepper along with other spices included in the secret recipe handed down for three generations in the company.
The products are shipped in a Salumi Pasini branded elegant box, perfect for a gift. Furthermore, if desired, you can personalise your gift by asking for a greeting card by indicating it in the order notes.
The package contains: 2 Driss Salami 450g 1 Grass Lard 700g 1 Schisc pork Bresaola 650g
The package contains: 2 Driss Salami 450g 1 Grass Lard 700g 1 Schisc pork Bresaola 650g
DRISS THE SALAMI
Driss is perfect to be enjoyed as an appetiser, combined with other dishes that enhance its flavour or in sandwiches that bring back memories of childhood snacks with bread and salami. It has the spicy taste typical of cured salami and an aroma characterised by delicate, sweet, and spicy notes. The particularity of this salami lies in the fact that it is stuffed into a natural, so-called “driss” (straight) casing, which gives it its typical shape and from which it also takes its name.
GRASS THE LARD
Grass is produced from the layer of fat on pork belly, which is then salted and flavoured.
It has a sweet and balanced taste and is characterised by a pleasant final citrus note that enriches the slice when the tasting moment comes. Grass is unique because of the special spices chosen for its processing that are part of a secret recipe of the company.
SCHISC THE PORK BRESAOLA
Schisc comes from the reinterpretation of one of the oldest recipes in the Lombardy tradition. This cured meat is characterised by the exclusive processing that gives it its unique flavour. In fact, its peculiarity lies in the fact that it is massaged by hand with Bonarda dell'Oltrepò Pavese DOC red wine and matured for over 60 days.
Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...
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Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...
