APERITIF MIX
19,90 €
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Guaranteed delivery 24/72 hrs.
The Aperitif Mix is a six-tray-pack containing three different types of cold cuts, already sliced and ready to eat.
The Aperitif Mix brings together the tastiest cold cuts of the Italian gastronomic tradition, making it the perfect pack to keep in the fridge, ready to satisfy your cravings. Whether you want to prepare a charcuterie board, some tasty finger food or different stuffed sandwiches, the Aperitif Mix is a quick and versatile option to unleash your creativity in the kitchen.
INGREDIENTS
The pack contains:
- 2 trays of Mortadella (90g)
- 2 trays of Prosciutto Crudo (80g)
- 2 trays of Salame Campagnolo (70g)
FOOD EXPIRATION
We guarantee Maximum Freshness of all products and Storage and Shipping to maintain their integrity. The expiration date will depend on the format chosen and the type of product. For more details contact us.
CONSERVATION TIPS
NUTRITIONAL VALUES
Energy value
Fats
of which saturated fatty acids
Carbohydrates
of which sugars
Protein
Salt
TIPS FOR ENJOYING IT
The aperitif mix includes a selection of Italian cured meats that are indispensable for a traditional aperitif full of flavour. Salame Campagnolo, Mortadella and Prosciutto Crudo: three classics of the Italian pork tradition processed in an artisanal way and already sliced to be ready to be served!
MORTADELLA
Typical of the Emilia-Romagna region, Mortadella is a stuffed charcuterie made from pork flavoured with pistachio and cooked in air-dried ovens, two steps that give it its unmistakable, tasty and intense aroma and flavour.
CAMPAGNOLO SALAMI
Salame Campagnolo is a handmade salami prepared with Italian pork, salt, pepper and spices. Strictly hand-tied, according to tradition, so that it takes on the right consistency and firmness even after maturing, Salame Campagnolo has an intense and full flavour that will win you over from the first taste!
PROSCIUTTO CRUDO RAW HAM
Only two ingredients are used in the production of Prosciutto Crudo: the leg of pork and salt. In fact, the chosen cuts are salted with a manual massage and then left to mature for several months so that they take on their strong and aromatic taste.
