PRODUCTS

Made with a tender veal eye of round, along with the fillet it is one of the leanest products we make.

For this prosciutto  the curing procedure is much more complex and difficult than for other products. It is matured for 24 months. The ingredients are mixed in different percentages and the result is a flavoursome and tender raw ham.

Cooking the entire pig’s head, with added tongue, results in salame di testa (pig’s head salami), a sort of cooked salami. Seasoned with salt and spices, the flavour is enhanced with local grappa and lemon and orange peel.

This is a true delicacy that no one can resist. It is the leanest and most prized part of the pig, comparable to beef bresaola. It is best eaten in slices.

A single piece, that looks like a “prosciuttello” (cylindrical shaped ham). When cut there is a leaner part called “lonza” and a part with more fat called “lardo”.

This shoulder of ham with herbs is made with a wonderful mix of salt, pepper and spices but most of all 12 types of herb! The aftertaste left by these herbs is truly exceptional!

The mix for this salami comprises carefully selected leg of pork, with the addition of pancetta bacon for the fat part. The minced coarse mix is then stuffed into a natural gut casing, hand-tied and matured in our cellars.

The Salame Nostrano undergoes natural maturation for 60 days in the cellar.

Olfactory, tactile and visual analysis is used to ascertain the correct level of maturation.

The “white mould” (a natural mould) also known as bloom, must be present to certify that the product has been properly cured in the cellar by the humidity in the meat evaporating naturally. The correct colour of pork is pink. The grain must be coarse, in order to indicate a product of local quality and of Typical Geographical Indication.

This is a typical product of the Ossola valleys. The mix is very similar to that of our (local) Salame Nostrano, the only difference being the addition of a small percentage of pig’s liver and aromatic flavouring with Vin Brûlé (mulled wine with spices).

Our Mortadella Ossolana is left to mature naturally for 60 days in the cellar.

Olfactory, tactile and visual analysis is used to ascertain the correct level of maturation.

The “white mould” (a natural mould) also known as bloom, must be present to certify that the product has been properly cured in the cellar by the humidity in the meat evaporating naturally. The correct colour of pork is pink. The grain must be coarse, in order to indicate a product of local quality and of Typical Geographical Indication.

This is made using quality meat, flavoured and processed according to our typical local recipes. A true delight for the palate!

Pig’s cheek infused with rosemary, a very tasty starter. It can also be used as a seasoning to make an excellent amatriciana sauce.

This is created by combining pork fillet with local pancetta (bacon). The pancetta wrapped around the tender fillet creates this bacon roll with the fillet at the centre.

Small medium-mix salamis, with the same mix as that of salami. Ideal for a quick and tasty snack!

Our Cacciatori are matured naturally in the cellar for 60 days.

Olfactory, tactile and visual analysis is used to ascertain the correct level of maturation.

The “white mould” (a natural mould) also known as bloom, must be present to certify that the product has been properly cured in the cellar by the humidity in the meat evaporating naturally. The correct colour of pork is pink. The grain must be coarse, in order to indicate a product of local quality and of Typical Geographical Indication.

Our natural cooked prosciutto, obtained by processing and slowly steam cooking the leg of pork, salted and spiced before cooking.

The leg of pork is taken off the bone while still raw, salted and flavoured (from a few days to a few weeks), then rinsed, tied and steam cooked in our oven at Masera.