Selection “Cured meats and cured meats” of Author
… it's really true, simple things help you live better!
A sandwich can be much more than a sandwich… he can even stop time ... on a beautiful sunny day in the Apennines, alas, from several years ago, we ate two sandwiches with salami near a spring of very fresh water.
We never imagined that those handful of minutes would leave an indelible mark in our memory... after all they were only salami sandwiches ... it's true but what bread … we can still smell the fragrance … e what salami …they seemed to be one, they were so good together that we remember them as if it were yesterday …
Who knows if it will happen to you too with ours Selection of cured meats and signature cured meats made by a small artisanal sausage factory that follows family traditions and puts the Heart in your work.
Unfortunately, you love your job it's not something to be taken for granted, perhaps it once was but today it happens to be seen from a different angle and considered a necessary evil, a parenthesis waiting for evening to come.
This also means a job done well, lacks that extra bit which can only be added by those who recognize themselves in that activity.
The SAUSAGE:
beyond 100 years ago the grampa of the current Norcino, selected a dosage of ingredients, to make one Sausage Mrs Sausage, since then this recipe comes jealously guarded and still used today.
We Italians often we underestimate the inestimable value of traditions because, luckily, we live with it but the foreigners they are literally crazy about it.
The Sausage it is an extremely versatile cured meat that is consumed both fresh and seasoned it is a symbol of Italian pork butchery, its origins date back to the Roman Empire of the 3rd century BC, a delicacy combined with other wonders of Italian cuisine, is prepared individually.
To those who don't like it with the Polenta, with beans, baked with potatoes, Grilled, with vegetables, sautéed in a pan, with Gnocchi …and we could continue for hours.
NOSTRALE MORTADELLA:
this name it is common to many cured meats albeit very different, starting with the very famous Mortadella from Bologna, each area has made and personalized its own.
I Norcini from upper Tuscany they were no exception, they prepared a mixture similar to that of Salsiccia, they bagged it and named it Mortadella Nostrale.
The seasoning, depending on personal tastes, ranges from two to four months, it is eaten sliced as an appetizer, garnish for dishes or in the classic sandwich.
PARMA HAM:
it's so known and appreciated throughout the world which has always been firmly placed on the top step of the podium Italian cured meats and when you say "Italian cured meats” means the best pork butchery in the world, not one particularly successful cured meat or two but hundreds of incomparable regional and local cured meats, real delicacies that they are only found here.
Fortunately, but incredibly, even luck can have a downside, we are so used to it to the exceptional things in our house that sometimes those of others seem good to us … infatuations can happen but they exist transient phenomena!
HEADCHEESE (Suppressed):
nothing of the pork is thrown away and there Headcheese it's proof of that, for this salami all those parts that are "left over" from salami processing are used, mortadella, cup etc.
For the very few who don't know the Headcheese, it is not a minor cured meat but a much appreciated "recipe" that i Norcini personalize dosing the various ingredients according to one's own traditions.
Perhaps it is less famous than other cured meats but it is a wonder for connoisseurs.
BACON: we owe a lot to the ancient Romans … Also the bacon!
It is prepared by trimming the fat that is not suitable for maturing, after being left to tan for a week, is rolled up, sewn and tied with his rind which will protect it during maturation.
The FILLET:
obtained from leaner and more tender part, after deboning the steak, cut it into slices, they get tanned, then, they are bagged and tied.
Excellent both at long maturation that later a few weeks, it is a highly appreciated food not only because it is delicious but also for its dietary content.
The CULATELLO:
a real delicacy, needs no introduction, suffice it to say that it is obtained from the tastiest part of the ham, like all whole pieces it must be salted, spiced and finally cured.
After tying, it is hung and left to mature for a few months.
The SALAMI:
we are in upper floors of the delicatessen, there will undoubtedly be someone who doesn't like it but I don't remember meeting any.
A product for which only i best thigh cuts, to which spices are added, salt and white wine.
For Lardelli, only the best lard is selected.
The PILLOW:
it is especially required for the preparation of some dishes, there is one long maturation and it is spiced with four different qualities of pepper to give it a special aroma and delicacy.
The CUP:
the Handcrafted cup it is one of the best cured meats that exist, It can be enjoyed all year round and is always among the most popular, as an appetizer, in sandwiches, with mature cheeses, with Parmigiano Reggiano it is a delight, the flavors blend and complement each other … but it's there an event that the Cup cannot miss it's in spring, when there are broad beans (Bacelli) very fresh and the spring onions freshly picked, accompanied by Fresh and semi-mature cheeses from our signature selection “Pastures and Cheeses” does not fear competition!
We suggest accompanying everything with a glass of Wine from our Signature Selection Regno Bianco Rosso.
The LARD:
it's a product much appreciated … as long as it's good ... it seems like an obvious condition but this is not always the case.
The Lard from our selection is the careful choice between the best and most suitable cuts, after two months of maturation brine inside a marble tub, comes clean, dried and left to mature in the cell for a further three months.
The delicacy of flavor that enhances foods without dominating, allows you to accompany it with many other dishes, both raw and cooked.
Our packages:
they can also be booked replacing the cured meats according to your tastes or needs, by sending an email to info@atavolanonsinvecchia.com
Cured meats can be purchased "sliced" or in "slices".
