Parma ham and sausages - I Sapori di Anna

Felino Salami PGI

Anna — Fri, 03 Sep 2021 09:47:08 +0000

The flavor of this product is mild and sweet in taste and the aroma is typical and delicate and appetizing.
This artisanal salami is consumed mainly as an appetizer and is presented on a wooden cutting board, sliced, as per tradition, exclusively with a thin and long knife so as to obtain thick and oblique slices to enhance its texture,the ideal slice thickness is like the size of pepper.

The weight of a whole salami is about 700/800 g

L'articolo Felino Salami PGI proviene da I Sapori di Anna.

Culatello di Zibello DOP

I Sapori di Parma — Sat, 17 Oct 2020 15:38:19 +0000

Culatello is the KING of cured meats typical of the Bassa Parmense area that is made from the back of the thigh of heavy pigs born and raised between Emilia Romagna and lower Lombardy.
Culatello is the noblest and most prized part of the thigh.
As with other typical cured meats of Parma and Province, aging must take place in damp, dark places and in a natural way for at least 15 months.
The special features of this tasty sausage are its sweet and delicate flavor, intense and persistent aroma; the slices have a low percentage of fat and a ruby red color: a joy for the palate and the eyes!

L'articolo Culatello di Zibello DOP proviene da I Sapori di Anna.

Ham Flake

I Sapori di Parma — Mon, 04 Jun 2018 16:23:29 +0000

Fiocchetto is a sausage sa usage typical of the Bassa Parmense region of Parma that is made by processing the smaller, more muscular back part of the thigh of selected pigs.
The processing steps of this cured meat are very similar to those of Culatello but, despite this, Fiocchetto is "leaner", has less fat and the aging times are shorter (6 - 8 months).
As with other typical cured meats of Parma and Province, curing must take place in damp, dark places and in a natural way.
The special features of this tasty cured meat are its delicate flavor and intense aroma once sliced; the slices have a low percentage of fat and a ruby red color: a joy for the palate and the eyes!
Fiocchetto is mainly eaten as an appetizer, alone or accompanied by other cured meats and typical Parma products.

L'articolo Ham Flake proviene da I Sapori di Anna.

Vacuum Strolghino

I Sapori di Parma — Mon, 04 Jun 2018 16:16:54 +0000

Strolghino is a cured meat made from the leaner meat of Prosciutto, typical of the Province of Parma.
In addition to meat, the preparation of this culinary gem requires the use of natural flavorings, spices, salt and wine in small quantities.
It looks like a small salami and, unlike other cured meats, should be enjoyed "young": already after about twenty days it is ready to be eaten and it is recommended not to age it too long, as it may lose its characteristic flavor and texture.
Strolghino has a sweet, delicate and enveloping flavor and is perfect as an appetizer, but it can also be used in the preparation of tasty first courses.

Weight: about 250 g

L'articolo Vacuum Strolghino proviene da I Sapori di Anna.

Vacuum-packed bacon without rind

I Sapori di Parma — Mon, 04 Jun 2018 15:56:38 +0000

Pancetta is a cured sausage made by processing meat from the belly of the pig, one of the fattest parts of the animal.
The meats are trimmed and then undergo the salting process: the Pancettas are sprinkled with salt and, sometimes, by spices and flavorings and then left to rest for a few days.
After this stage, the Pancetta is "splinted," that is, clamped between two boards tied firmly together, and is left to mature for a period that can last 40 to 60 days for smaller cured meats and up to 90 to 120 days for larger ones. Curing is a very important stage that gives the cured meat a very intense, sweet and enveloping flavor, which is why its uses in cooking are varied.
Pancetta can be enjoyed on its own, combined with other cured meats, accompanied by polenta, pickles/vinegars and cheeses, and, moreover, it is also used to make tasty pasta dishes: its soft texture and excellent melt-in-your-mouth texture will win you over!

Weight: about 0.9/1.1 kg

L'articolo Vacuum-packed bacon without rind proviene da I Sapori di Anna.

Parma Ham

I Sapori di Parma — Mon, 04 Jun 2018 15:39:17 +0000

Prosciutto di Parma is undoubtedly one of the most prestigious cured meats with the oldest origins typical of Parma and its province.
The main characteristics of Parma Ham are its sweet, refined and enveloping flavor, its strong aroma and its natural red color.
Excellent for hors d'oeuvres, first courses and main courses; it can be eaten alone or accompanied by other typical products of the province of Parma, it will no longer be missing from your tables.

Parma Ham Seasoning:

This ham has a maturation period of more than 24 months.

L'articolo Parma Ham proviene da I Sapori di Anna.

Artisan cup

I Sapori di Parma — Tue, 29 May 2018 14:17:27 +0000

Coppa is a cured sausage made by processing a fresh cut of pork from the upper cervical area.
The steps in the production of this cured meat are "dry" salting, placing the meat in a beef casing, and drying (a very important step that allows the cured meat to acquire its distinctive aroma and flavor during aging).
The seasoning of Coppa starts from a minimum of 60 days from the beginning of the processing of the sausage itself weighing from 2 kg up to 3 kg and, instead, 90 days for Coppe weighing more.
The flavor of this tasty cured meat can be described as a perfect combination of delicacy and refinement created by the right degree of savoriness, amount of spices and aromas; moreover, its unmistakable aroma will make the dining experience even more pleasant and unforgettable.
Coppa is perfect as an appetizer and is also often used in the preparation of some typical first courses in the culinary tradition of Parma and its province.

L'articolo Artisan cup proviene da I Sapori di Anna.

Nostrano Salami

I Sapori di Parma — Tue, 29 May 2018 14:08:30 +0000

The flavor of this product is mild and sweet and the aroma is intense and appetizing.
This artisanal salami is consumed mainly as an appetizer and is presented on a wooden cutting board, sliced, as per tradition, exclusively with a thin, long knife so as to obtain thick, oblique slices to enhance its texture.

The weight of a whole salami is about 700/800 g

ATTENTION WEIGHT VARIATION (used to be 500g )

L'articolo Nostrano Salami proviene da I Sapori di Anna.

Culatta with Rind

I Sapori di Parma — Mon, 07 May 2018 15:47:40 +0000

Culatta with rind is one of the most prestigious cured meats in Parma's culinary tradition, produced mainly in the Bassa Parmense.
This fine cured meat is made from the best parts of the pig's thigh and needs to be aged for no less than ten months, during which time it should be exposed only to moisture and natural light sources.
Excellent as an appetizer accompanied by butter and sauces, it is often used in the making of pasta dishes, as its sweet and delicate flavor lends itself to a variety of culinary combinations.

L'articolo Culatta with Rind proviene da I Sapori di Anna.