BIG TRAYS MIX
30,00 €
FAST SHIPPING
Guaranteed delivery 24/72 hrs.
The Big Trays Mix contains 10 different types of cold cuts gathered together to satisfy all tastes.
We created the Big Trays Mix thinking about all the perfect moments to both enjoy delicious cold cuts and add to the table the flavour of the Italian gastronomic tradition. Our Mix is perfect for those looking for a quick but ever-changing and, above all, tasty lunch break; but also for those who never want to run out of ideas and options for their homemade Italian-style appetisers.
INGREDIENTS
The pack contains:
- 1 tray Country Salami 90g
- 1 tray Cooked Ham 110g
- 1 tray Pork Bresaola 90g
- 1 tray Roasted Turkey 90g
- 1 tray Cured Ham 90g
- 1 tray Bresaola 90g
- 1 tray Cured Coppa 90g
- 1 tray Speck 90g
- 1 tray Mortadella 100g
- 1 tray Roasted Porchetta 90g
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
RECOMMENDED PRODUCTS
CURED HAM
Pork meat and salt: these are the only ingredients used for the production of Cured Ham: only the leg and salt. In fact, the selected parts are salted by hand, massaged to allow the salt to penetrate deeply and then left to mature for several months in dedicated temperature-controlled places.
PUNTA D’ANCA BRESAOLA
This is a typical Northern Italian cured meat, in particular from Valtellina and Val Chiavenna. Bresaola punta d’Anca is produced with the muscle mass of the bovine thigh, one of the most prestigious chops. After being dry-salted with salt, pepper and seasonings, it is stuffed into a natural casing and dried and matured from 4 to 8 weeks.
SEASONED COPPA
This cured meat is produced from selected chops that are first dry-salted and then left to rest. After the resting period, Seasoned Coppa is stuffed into a natural casing, tied by hand, as tradition requires, and matured for at least 60 days.
PORK BRESAOLA
This cured meat is made from one of the leanest parts, the loin, processed with salt and spices. The secret of our Pork Bresaola is the handmade massage with Bonarda dell’Oltrepò Pavese DOC red wine, herbs and spices, a procedure that also allows the meat to soften. Finally, it undergoes a maturing phase that lasts about 90 days.
ROAST TURKEY
Roast turkey is produced with 100% Italian turkey meat only. After adding salt and seasonings, it is slowly steamed. It is a light product with a low fat content and a unique, fragrant flavour.
SPECK
This is a typical charcuterie product from Trentino Alto-Adige, made from selected pork meat processed with the addition of salt, pepper and juniper. In order to give it its unique and inimitable taste, it is placed in dedicated rooms with smoking beech chips and juniper berries. Then, it undergoes the maturing phase in the open air in the Alps and lasts about 4 months.
MORTADELLA
This is a typical cold cut from Emilia-Romagna made using selected pork chops. Mortadella has a cylindrical shape and a highly characteristic pink colour. Plus, it is characterised by a distinctive intense and slightly spicy aroma.
ROAST PORCHETTA WITH HERBS
This is a typical Central Italian cured meat made from the meat of selected farms. The cuts chosen for production are seasoned with salt, pepper, herbs and spices. After tying, Porchetta is baked at a constant temperature so that it takes on its unique flavour.
CAMPAGNOLO SALAMI
This is the most iconic among all Italian cured meats. Campagnolo Salami is made from a balanced combination of 100% Italian meat, salt, pepper and selected seasonings. After being tied by hand following the traditional method, it undergoes a slow maturing phase that allows it to take on its unique flavour.
COOKED HAM
Cooked ham is produced with the finest pork legs using Italian meat only. We produce it according to the company’s secret recipe that has been handed down for three generations and which allows us to give it its inimitable final flavour.
