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Meat | Sausage

Meat | Sausage

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  • Categories: Bacon | Ham
  • Categories: Salami
spicy seasoned sausage...
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spicy seasoned sausage...

SALSICCIA STAGIONATA NAPOLI PICCANTE 400 g approx.<br /><br />Meat from pigs born and bred in Italy.<br />Seasoning: 2 weeks<br />Interesting persistent aromas. On tasting, the contrast between meat and chilli pepper is recomposed thanks to the paprika. Aromas<br />articulated aromas of seasoning, smoking and spices.<br />Exclusively natural smoking.<br />Completely natural flavouring according to an exclusive Levoni recipe.<br />Inedible casing, remove before consumption. After opening, store at max +4 °C and consume within a few days.<br />a few days.<br /><br />Ingredients: Italian pork (96%), sea salt, dextrose, sugar, spices, antioxidant: sodium ascorbate, natural flavouring, preservatives: potassium nitrate, sodium nitrite.<br /><br />Nutritional information and energy values per 100g of product:<br />Energy: 1583kJ<br />Fats: 29g<br />of which saturated fatty acids: 12.0g<br />Carbohydrates: 0.0g<br />of which sugars: 0.0g<br />Protein: 30.0g<br />Salt: 4.6g<br />
Price €11.00
Salami Levonetto ungherese...
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Salami Levonetto ungherese...

HUNGARY LEVONET SALAMI 300 g<br /><br />Meat from pigs born and bred in Italy.<br />Maturing: 4 weeks<br />Smoked and pleasantly balanced aroma. The mixture of spices and the smoking process enhance the flavour of the meat without covering it.<br />Delicate, exclusively natural smoking.<br />Completely natural flavouring according to an exclusive Levoni recipe.<br /><br />Ingredients: Italian pork (95%), sea salt, MILK protein, dextrose, sugar, spices, antioxidant: sodium ascorbate, preservatives: potassium nitrate, sodium nitrite.<br /><br />Average nutritional values 100g of product<br />Energy: 1851kJ/447kcal<br />Fats: 39 g<br />of which saturated fatty acids: 16 g<br />Carbohydrates: 0 g<br />of which sugars: 0 g<br />Protein: 24 g<br />Salt: 4,1 g<br />
Price €6.90
Seasoned sausage romagnala...
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Seasoned sausage romagnala...

Salsiccia stagionata romagnola LEVONI<br /><br />Meat from pigs born and bred in Italy.<br />Recipe:<br />Maturing 2 weeks<br /><br />Characteristics:<br />It releases round and delicate spicy scents in balance with the aroma of the meat. The taste is a delicate harmony with<br />elegant hints of white pepper.<br />Completely natural flavouring according to an exclusive Levoni recipe.<br /><br />Product subject to weight loss. Inedible casing, remove before consumption. After opening store at max +4 °C and consume within a few days.<br /><br />INGREDIENTS: Italian pork (96%), sea salt, dextrose, sugar, Garda Merlot PDO wine, spices, antioxidant: sodium ascorbate, preservatives: sodium nitrate.<br />preservatives: potassium nitrate, sodium nitrite.<br /><br />Average nutritional values 100g of product<br />Energy: 1805kJ/435 kcal<br />Fats: 35 g<br />of which saturated fatty acids: 14 g<br />Carbohydrates: 0 g<br />of which sugars: 0 g<br />Protein: 30 g<br />Salt: 3,7 g<br /><br />Translated with www.DeepL.com/Translator (free version)<br />
Price €12.00
Mignon Salami from LEVONI...
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Mignon Salami from LEVONI...

LEVONI SALAMI MIGNON<br /><br />Delicious little salami scented with pepper and seasoned meat. The cracked black pepper reveals itself pleasantly in the mouth, captivating and curious at the end for its<br />pleasant pungency. Soft and satisfying.<br /><br />History and curiosity<br /><br />It is the alter ego of the cigarette salami, the traditional home-made salami in a very small version, characterised by a sweet and delicate mixture to meet refined tastes. Its<br />small size immediately places it in the world of 'apericena', a real speciality to whet the appetite and provide tasty moments of conviviality.<br /><br />Organoleptic characteristics: a single-portion salami, stuffed into a natural casing. The mixture is made of selected medium-fine minced meat, seasoned and soft. Fragrance<br />of seasoned meat, cellar and hints of hazelnuts. When bitten, it releases a pleasant, typical, delicate, sweet taste, much loved even by children.<br /><br />Remove the mould and casing and eat it cut into thick, full-bodied slices.<br /><br />INGREDIENTS: Italian pork (96%), sea salt, dextrose, Garda Merlot PDO wine, spices, antioxidant: sodium ascorbate,<br />sugar, preservatives: potassium nitrate, sodium nitrite.<br /><br />Instructions for consumption: inedible casing, remove before consumption. After opening store at max +4 °C and consume within a few days.<br />a few days.<br />Storage max + 15°C<br /><br />Average nutritional values 100g of product<br />Energy: 1680 kj 405 kcal<br />Fats: 33 g<br />of which saturated fatty acids: 13 g<br />Carbohydrates: 0 g<br />of which sugars: 0 g<br />Protein: 27 g<br />Salt: 4,2 g<br />
Price €48.00
Bacon Bernardi quarter...
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Bacon Bernardi quarter...

BERNARDI bacon - the time to the maturity is esteemed to us<br /><br />Today as at that time we process after traditional production procedure nearly all parts of the pig, e.g., the leg, the square, the pork nape, the belly, the shoulder and the<br />cheek. In addition to this already very unusual assortment we still produce the traditional farm bacon which is produced without exception of local pigs. This is marked as a<br />rule with our fire sign belonging to company. Because of the different bandage fabric of the single meat parts we are able with the use of one single salt/herbs-mixture to give<br />this one own individual character and taste.<br /><br />The salt spice mixture protected since generations refined every now and then is one from herbs, berries, salt and other spices composite recipe which vouches for the<br />unique and distinctive taste of our products. Besides, we place great value of the fact that some berries not to ground, but traditionally are rammed to heat up the contained<br />essence oils on no case and to cause therefore restorative bitter substances.<br /><br />Our bacon becomes salted with 2.3% on 1 kg of meat. The brine time amounts four weeks and all bacon sides are restacked weekly, besides, must be always also<br />respected the temperature of the brine cell.<br /><br />The maturity of a good bacon determines the nature only. We create ideal, always constant conditions and give to every item of BERNARDI bacon the time which requires<br />for an optimum maturity.<br /> <br /><br /> Ingredients: Pork leg, salt, black pepper, coriander, cumin, natural flavouring. Preservative: sodium nitrite.<br />Nutritional statement-Average values per 100g: Energy 325kcal/1353Kj; Fats: 22g, of which saturated fatty acids: 8.8g;<br />Carbohydrates: 1.7g; of which sugars: 0g; Protein: 30g; Salt: 5.6g.Origin of meat: EU.<br />
Price €19.20
Traditional Bacon Speck...
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Traditional Bacon Speck...

BERNARDI bacon - the time to the maturity is esteemed to us<br /><br />Today as at that time we process after traditional production procedure nearly all parts of the pig, e.g., the leg, the square, the pork nape, the belly, the shoulder and the<br />cheek. In addition to this already very unusual assortment we still produce the traditional farm bacon which is produced without exception of local pigs. This is marked as a<br />rule with our fire sign belonging to company. Because of the different bandage fabric of the single meat parts we are able with the use of one single salt/herbs-mixture to give<br />this one own individual character and taste.<br /><br />The salt spice mixture protected since generations refined every now and then is one from herbs, berries, salt and other spices composite recipe which vouches for the<br />unique and distinctive taste of our products. Besides, we place great value of the fact that some berries not to ground, but traditionally are rammed to heat up the contained<br />essence oils on no case and to cause therefore restorative bitter substances.<br /><br />Our bacon becomes salted with 2.3% on 1 kg of meat. The brine time amounts four weeks and all bacon sides are restacked weekly, besides, must be always also<br />respected the temperature of the brine cell.<br /><br />The maturity of a good bacon determines the nature only. We create ideal, always constant conditions and give to every item of BERNARDI bacon the time which requires<br />for an optimum maturity.<br /> <br /><br /> Ingredients: Pork leg, salt, black pepper, coriander, cumin, natural flavouring. Preservative: sodium nitrite.<br /><br />Nutritional statement-Average values per 100g:<br />Energy 325kcal/1353Kj;<br />Fats: 22g, of which saturated fatty acids: 8.8g;<br />Carbohydrates: 1.7g; of which sugars: 0g;<br />Protein: 30g;<br />Salt: 5.6g.<br />Origin of meat: EU.<br />
Price €90.00
Bacon K.BERNARDI heart...
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Bacon K.BERNARDI heart...

BERNARDI bacon - the time to the maturity is esteemed to us<br /><br />Today as at that time we process after traditional production procedure nearly all parts of the pig, e.g., the leg, the square, the pork nape, the belly, the shoulder and the<br />cheek. Because of the different bandage fabric of the single meat parts we are able with the use of one single salt/herbs-mixture to give this one own individual character and<br />taste.<br /><br />The salt spice mixture protected since generations refined every now and then is one from herbs, berries, salt and other spices composite recipe which vouches for the<br />unique and distinctive taste of our products. Besides, we place great value of the fact that some berries not to ground, but traditionally are rammed to heat up the contained<br />essence oils on no case and to cause therefore restorative bitter substances.<br /><br />Our bacon becomes salted with 2.3% on 1 kg of meat. The brine time amounts four weeks and all bacon sides are restacked weekly, besides, must be always also<br />respected the temperature of the brine cell.<br /><br />The maturity of a good bacon determines the nature only. We create ideal, always constant conditions and give to every item of BERNARDI bacon the time which requires<br />for an optimum maturity.<br />
Price €11.00
Bacon K.BERNARDI square...
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Bacon K.BERNARDI square...

BERNARDI bacon - the time to the maturity is esteemed to us<br /><br />Today as at that time we process after traditional production procedure nearly all parts of the pig, e.g., the leg, the square, the pork nape, the belly, the shoulder and the<br />cheek. In addition to this already very unusual assortment we still produce the traditional farm bacon which is produced without exception of local pigs. This is marked as a<br />rule with our fire sign belonging to company. Because of the different bandage fabric of the single meat parts we are able with the use of one single salt/herbs-mixture to give<br />this one own individual character and taste.<br /><br />The salt spice mixture protected since generations refined every now and then is one from herbs, berries, salt and other spices composite recipe which vouches for the<br />unique and distinctive taste of our products. Besides, we place great value of the fact that some berries not to ground, but traditionally are rammed to heat up the contained<br />essence oils on no case and to cause therefore restorative bitter substances.<br /><br />Our bacon becomes salted with 2.3% on 1 kg of meat. The brine time amounts four weeks and all bacon sides are restacked weekly, besides, must be always also<br />respected the temperature of the brine cell.<br /><br />The maturity of a good bacon determines the nature only. We create ideal, always constant conditions and give to every item of BERNARDI bacon the time which requires<br />for an optimum maturity.<br /> <br /><br /> Ingredients: square bacon, salt, black pepper, coriander, cumin, natural flavouring. Preservative: sodium nitrite.<br />Nutritional statement-Average values per 100g: Energy 325kcal/1353Kj; Fats: 22g, of which saturated fatty acids: 8.8g;<br />Carbohydrates: 1.7g; of which sugars: 0g; Protein: 30g; Salt: 5.6g.Origin of meat: EU.<br />
Price €14.50
Bacon K.BERNARDI eight page...
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Bacon K.BERNARDI eight page...

BERNARDI bacon - the time to the maturity is esteemed to us<br /><br />Today as at that time we process after traditional production procedure nearly all parts of the pig, e.g., the leg, the square, the pork nape, the belly, the shoulder and the<br />cheek. In addition to this already very unusual assortment we still produce the traditional farm bacon which is produced without exception of local pigs. This is marked as a<br />rule with our fire sign belonging to company. Because of the different bandage fabric of the single meat parts we are able with the use of one single salt/herbs-mixture to give<br />this one own individual character and taste.<br /><br />The salt spice mixture protected since generations refined every now and then is one from herbs, berries, salt and other spices composite recipe which vouches for the<br />unique and distinctive taste of our products. Besides, we place great value of the fact that some berries not to ground, but traditionally are rammed to heat up the contained<br />essence oils on no case and to cause therefore restorative bitter substances.<br /><br />Our bacon becomes salted with 2.3% on 1 kg of meat. The brine time amounts four weeks and all bacon sides are restacked weekly, besides, must be always also<br />respected the temperature of the brine cell.<br /><br />The maturity of a good bacon determines the nature only. We create ideal, always constant conditions and give to every item of BERNARDI bacon the time which requires<br />for an optimum maturity.<br /> <br /><br /> Ingredients: Pork leg, salt, black pepper, coriander, cumin, natural flavouring. Preservative: sodium nitrite.<br />Nutritional statement-Average values per 100g: Energy 325kcal/1353Kj; Fats: 22g, of which saturated fatty acids: 8.8g;<br />Carbohydrates: 1.7g; of which sugars: 0g; Protein: 30g; Salt: 5.6g.Origin of meat: EU.<br />
Price €9.90
Traditional Bacon Speck...
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Traditional Bacon Speck...

BERNARDI bacon - the time to the maturity is esteemed to us<br /><br />Today as at that time we process after traditional production procedure nearly all parts of the pig, e.g., the leg, the square, the pork nape, the belly, the shoulder and the<br />cheek. In addition to this already very unusual assortment we still produce the traditional farm bacon which is produced without exception of local pigs. This is marked as a<br />rule with our fire sign belonging to company. Because of the different bandage fabric of the single meat parts we are able with the use of one single salt/herbs-mixture to give<br />this one own individual character and taste.<br /><br />The salt spice mixture protected since generations refined every now and then is one from herbs, berries, salt and other spices composite recipe which vouches for the<br />unique and distinctive taste of our products. Besides, we place great value of the fact that some berries not to ground, but traditionally are rammed to heat up the contained<br />essence oils on no case and to cause therefore restorative bitter substances.<br /><br />Our bacon becomes salted with 2.3% on 1 kg of meat. The brine time amounts four weeks and all bacon sides are restacked weekly, besides, must be always also<br />respected the temperature of the brine cell.<br /><br />The maturity of a good bacon determines the nature only. We create ideal, always constant conditions and give to every item of BERNARDI bacon the time which requires<br />for an optimum maturity.<br /> <br /><br /> Ingredients: Pork leg, salt, black pepper, coriander, cumin, natural flavouring. Preservative: sodium nitrite.<br />Nutritional statement-Average values per 100g: Energy 325kcal/1353Kj; Fats: 22g, of which saturated fatty acids: 8.8g;<br />Carbohydrates: 1.7g; of which sugars: 0g; Protein: 30g; Salt: 5.6g.Origin of meat: EU.<br />
Price €41.20
Bacon smoked K.BERNARDI...
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Bacon smoked K.BERNARDI...

<br />Raw smoked bacon - the right seasoning is essential!<br /><br />The quality of our products starts with the purchase of the raw material. Not only the origin, but also the feeding, maintenance and slaughtering are very important points.<br />The raw material we buy is processed according to the strict HACCP rules.<br /><br />Today, as in the past, we traditionally process almost all parts of the pig, such as leg, loin, shoulder, belly, shoulders and cheeks. Due to the different tissues present in the<br />various types of meat, we are able, through the use of a unique mixture of spices, to give the meat a unique and distinctive flavour and characteristics.<br /><br />Our products are distinguished by their light salting, light cold smoking and maturation times.<br />
Price €8.70
South Tyrolean deer salami...
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South Tyrolean deer salami...

We offer you here a Salami deer type approx. 190 gr., made in craft way after traditional recipe. 'We give to the nature the time which requires to the tyre!'<br /><br />The biggest care and cleanness in the processing are natural, constant high-class controls guarantee freshness and taste of the products.<br /><br />In South Tirol where the deer belongs to the home venison a well spicy deer salami may of course not be missing. Deer salamis differ from the 'Hirschwurzen' already in<br />optical regard, in the essentials, however, by special mixed herbs as well as the natural maturation in our 100-year-old natural stone cellars. After the achievement of the<br />optimum ripeness and the following removing of the bowel, we pull the product under vacuum to guarantee such an ideal cut firmness.<br /><br />Ingredients: 52% of deer meat, pork, garlic, salt, pepper, special mixed herbs.<br /><br />Production: At least 1.5 months air-dried in the dark air-conditioned maturation chamber, use of physical bowel.<br /><br />Taste: From the taste spicy with wild mark, made after traditional recipe.<br /><br />On sale the article get packed airtight. Thus we guarantee a long durability and a safe transport to you.<br />
Price €5.90
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