Cured meats

SLICING, SERVING & ENJOY!
 

Either served in a sandwich, as an appetizer or part of the main course...

 ...Cured meats are yet another delicacy

coming from 
the bountiful Italy! 

Lu' food

with the collaboration of a little south italian produteur, we provide a wide range of cured meats.

All the animals come from own farms.They are fed first quality cereals prepared in the firm and are butchered at a live weight of 150 kg. 
Each meat is carefully chosen and processed to assure the Best Gastronomic Experience.

 

Salsiccia a "punta di coltello" - Stagionata  (Sausage)
 A Salame is a food usually made from ground meat with a skin around it. Our Salame is a tipical product, result of ancient methods.and wise. "cut" the noble parts at knife point, "or a punta di coltello", technique invented, in Lucania, to day Basilicata, and range in the world of the Roman Empire in the third century BC season.The salame is made with salt, pepper and wild fennel seeds, flavor it with wine, let the dough rest, use your guts second measure, tying the sausages with string for hanging.. 

Seasoned Sausage  is the typical product par excellence of the mountain. It's a high quality product and it is offered in two varieties: sweet or spicy.

Very popular product. It is perfect for appetizers and snacks!  

 
Our Sausages are made from elected meats that come from a strict selection of lean cuts and red meat (front shoulder cutouts). Each piece is suitably selected, to which is added a small percentage of fat.
The mix is obtained by adding to the small cut of pork, chili, salt and natural aromas. 

Then, the all is bagged in the intestine of the pig and tied to the classic U-shape. 
The sausages, still fresh, are hung up untill the slow process of drying and curing
is completed, making uniform the sausage from the inside out.  



Prosciutto (Raw Ham)

Prosciutto is made from either a pig's or a wild boar's ham. 
Before the meat becomes Prosciutto it must be cooled and trimmed, undergoing several phase of salting and seasoning. The process of making prosciutto can take anywhere from nine months to two years, depending on the size of the ham.
 

Pigs are rigorously cured in our own farms and the maturation of the finished Prosciutto is entrusted to the ideal climate surrounding the Pollino National Park.
  

Prosciutto, with its velvety taste, is an important ingredient in Italian cuisine.

Sliced Prosciutto is often served as an antipasto, wrapped around grissini, or served in sandwiches and panini. 
It is used in stuffings for other meats, such as veal, as a wrap around veal or steak, in a filled bread, or as a pizza topping
Also, it may be included in a simple pasta sauce made with cream or basically accompanied with melon or figs.

Salami
                                                        Milano Salami:
Milano Salami is made from finely ground 100% pork and seasoned with pepper, salt and other spices. The pungent taste of the Milano salami depends mainly on its making process: the salami are freshly made on a monthly basis, preserved mostly in natural casings and matured to exacting conditions. 

Salame Montanaro:
The fine quality of the Salame Montanaro is due to the lean cuts of pork used (the shank, shoulder, pieces of ham and pancetta), all seasoned with pepper, salt and other spices. Its characteristics and ingredients are quite similar to Naples salami; therefore their tastes are pretty alike. The previous experience as merchants of sausages combined with the technological progress enabled the company to produce this salami. 

Pancetta (Bacon) 

Pancetta is prepared with the belly of the pig. It is seasoned for about 15 days with salt, black pepper and natural aromas. 

At the end of its maturation, Pancetta has an apothecary
deep red color with an intense aroma. 

Its delightfully sweet taste with a delicate fragrance ,
make Pancetta an important ingredient for pasta sauces.

Bacon is available in both flat and rolled format.

Moreover for lovers of spicy, we provide an uncommon
and interesting version of Pancetta, which is coated
with chili.

 

Capocollo

Capocollo is prepared with the front of the pork tenderloin, with the shoulder and the muscles of the neck. The meat is rigorously selected and the pigs are cured following a strictly natural diet.  

The meat is seasoned with salt, pepper and natural aromas. Then it is left for a period of at least two weeks before being bagged in the sterilized intestine of the pig. The complex taste of Capocollo is incomparable; the making process is very important for the final taste, indeed the preparation of Capicollo starts from its own tannery.



Suppressata & Settembrino

Suppressata is the noblest of pork products. It is prepared with the lean of pork (shoulder, tenderloin, ham) mixed with bacon. In the end, the all is seasoned with salt, pepper and natural aromas which give to the meat a taste of tradition.

Suppressata is popular for its softness and its bright color. 
The high selection of meats and the slow maturing process ensure the unmistakable deep red color and the sweet aftertaste. 

Like Suppressata, Settembrino is a typical product of rural tradition. The unmistakable taste comes from the chile which is added to the white meat of pork.   
The name of this delightful salami originates from the peasant habit of consuming the salami especially in September. 

Mortadella

Nothing edible on the pig is wasted! Mortadella is prepered with finely ground pork, usually the lesser cuts of meat that are not used for other types of sausage.

The ground meat is mixed with a high quality fat (usually from the throat) and a blend of salt, white pepper, peppercorns, coriander, anise, pieces of pistachio and wine. The all  is stuffed into a beef or pork casing and cooked according to weight. Then, it is left to cool in order to stabilize the sausage and give it firmness. 

A slice of Mortadella and warm bread or focaccia is an amazing combination!

The thinner the slice, the better! thin slices enhance the unique aroma of the sausage and allow the palate to absorb the subtle flavors of the meat and spices. 

Pressatella

The characteristic and unique taste of Pressatella relies on the use of chili peppers, spices and flavorings, which makes the Pressatella ideal for preparation of tasty sandwiches and rich antipasti.
 
It is a typical product of our area, prepared according to an ancient recipe, handed down from generation to generation and which remains a savory secret.  


Filetto Baciato

Filetto Baciato is prepared using the central part of the sirloin.

With its delicate fragrance and its red color, it is precious part of a typical Italian antipasto plate. 
Its flavor is tasty and aromatic. Antipasti with Filetto Baciato, sometimes with other meats are generally accompanied by some types of cheese pleasing the palate before the meal. 

 
Zampone di Maiale (pork-knuckle)

Zampone is made from chopped sage pork preserved in the skin of the front paws. It is flavored with various spices according to taste and techniques. With regards to its cooking, the preparation time changes according to the yummy dishes you are making.
 
The crispy pork-knuckle served with lentils, or cooked along with tortellini in broth, is at the top of the culinary Italian Tradition, especially over Christmas period. It's flavor is significantly rich that it may be simply sliced and enjoyed with warm bread, as accompained by spinach.

 eatsitaly