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