Salumi Cold cuts
Transcript
Salumi Cold cuts
28 SA0001 PIEMONTE Lardo Vigezzino Produzione della tradizione Vigezzina, lardo salato e conservato in salamoia con bacche di ginepro; sottoposto a leggera affumicatura per esaltarne aroma e sapore. Production of the Vigezzina area tradition, salted lard and kept in pickle with juniper berries; subjected to a light smoking in order to enhance the taste and flavour. PESO tipo carne stagionatura DISPONIBILITA’ pz. conf. TMC 3 kg suino 60 gg anno 1 60 gg Salumi Cold cuts Accanto alla selezione dei nostri formaggi abbiamo voluto darvi la possibilità di poter gustare alcuni salumi della tradizione ossolana. I nostri salumi vengono prodotti sulla base di antiche ricette tipiche del territorio e le tecniche produttive sono artigianali. Besides the selection of our cheese we wanted to give you the chance to taste some cold cuts of the Ossola tradition. Our cold cuts are produced according to typical ancient recipes of the area and the production techniques are handicraft. SA0002 - SA0007 PIEMONTE Prosciutto Crudo Vigezzo Prosciutto di antica tradizione, la cui lavorazione si tramanda da generazioni, la coscia suina viene tenuta in salamoia per 40 giorni, affumicata con bacche di ginepro e lasciata maturare. Ancient tradition ham, which processing is passed on from generation to generation. The pork leg is kept in pickle during 40 days, smoked with juniper berries and left to mature. SA0002 c/osso SA0007 s/osso PESO tipo carne stagionatura DISPONIBILITA’ pz. conf. TMC 8 kg 7 kg suino suino 16 mesi 16 mesi anno anno 1 1 90 gg 90 gg Salumi - Cold cuts 28 SA0003 PIEMONTE Salam Nustran con mirtilli Salame di puro suino in budello naturale legato a mano; dal colore rosso vivo, con mirtilli. Morbido al palato; saporito con sfumature dolciastre e dall’aroma di mirtilli, agli e di Prunent. Pure pork cold cut in natural hand-tied casing; lively red colour with blueberries. Palatable; flavoured with sweet hints and blueberry, garlic and Prunent taste. SA0004 PESO tipo carne stagionatura DISPONIBILITA’ pz. conf. TMC 400 g suino 40 gg anno 1 60 gg PIEMONTE La Murtadela Salame stagionato con fegato di suino in budello naturale con legatura a mano. Dal colore rosso vivo; dalla consistenza morbida, saporito e dal profumo di spezie e vin brulé. Matured cold cut with pork liver in natural hand-tied casing. Lively red coloured; soft, tasty, spiced and mulled wine scented. PESO tipo carne stagionatura DISPONIBILITA’ pz. conf. TMC 400 g suino 40 gg anno 1 60 gg SA0005 PIEMONTE Brisaula della Val d’Ossola Magatello di bovino sapientemente speziato e salato secondo tradizione; la fetta al taglio è rossa uniforme dal profumo delicato e speziato, dal sapore dolce ed aromatico. Topside of beef, expertly spiced and salted according to tradition; the cut slice is uniform red with a delicate and spiced scent and a soft and aromatic taste. SA0006 PIEMONTE Mocetta d’asino La sottofesa e il magatello di asino, salati e lavorati come la bresaola ci danno un prodotto unico. La fetta al palato è delicata e morbida. The top piece and the topside of the ass, salted and processed as bresaola (dried salt beef) give us a unique product. The slice is delicate and mild on the palate. PESO tipo carne stagionatura DISPONIBILITA’ pz. conf. TMC 2 kg asino 80 gg anno 1 60 gg PESO tipo carne stagionatura DISPONIBILITA’ pz. conf. TMC 2 kg bovino 60 gg anno 1 60 gg For more than forty years, just slices of delight Leading the animals to summer pasture in the mountains... When I was I child, it was probably to shape my passions, or rather to deter me from his ones, that my father forced me to follow him in his search for the little pleasures of the mountains. Days were endless, as we started early in the morning to reach the mountain pasture before production had begun. And once there, we used to wait for the dairyman, who was proud to show us the result of his work. We spent the day amidst chats, memories, gallons of local wine and good cheese. In the evening I was dead tired, and when I went to bed I recalled that mountaineer, and the passion that bound him to that mountain and to his cows. It seems ages, now that pasture is no longer there, a hotel has replaced it. The mountaineer is tired now, he has moved back to the valley. Sometimes I meet him, and he reminds me of my childhood, while I recall his stories, his tales. Little pleasures from the mountains is the result of the many Sundays I spent at table with these special people, of my father’s teaching, of the will, not to forget our land. Facce di montagna Mountain faces Via A. di Dio, 185 - 28877 ORNAVASSO (VB) Tel. 0323 837628 - Fax. 0323 837898 e.mail: [email protected] www.castagnasrl.com