HORSE MEAT PRODUCTS - SALAMI
Adding horse meat to traditional ingredients gives interesting results.BRESAOLA
Our bresaola and mocetta are made with valuable cuts of hindquarters, the leanest and the most suitable. They are salted and stirred by hand, one by one, in proper tanks for several days. Then they are hung up to mature. They are considerable effort but this product is feather in our cap. Our bresaola and our mocetta production dates back to the 50’s, and since then we can proudly say that not much has changed.
CARNE SECCA
from 500g to 1,5kg approximately
TICINO
Classic salami of Italian tradition, in horse version middle ground, takes a full bodied and stout taste. Ideal for breaks and snacks, at top with red wine.
180g
MIGNON
Shortened version of ticino, it is proposed with a higher share of pork meat to satisfy traditional salami lovers. Fine ground, it can be easily digested thanks to horse meat. Much lighter than classical pork salami.
100g
ASINO
Shortened version of ticino here made of donkey meat, ideal for those who want to try a different taste.
130g
LARDELLO
By tradition of the real horse salami, this is the only product made with 100% horse meat mixed up with small cubes of pork bacon cut by hand; only for connoisseurs.
160g
FILZETTA
Long time of ripening, lenghtened shape and
optimal blending (horse meat, pork shoulder
and bacon) make our filzetta a product for
gourmets.
750g
SALSICCIA STAGIONATA
Sausage come here in smoked and riped version, to be tasted like traditional salami for starters and snacks.
3kg approximately
GOCCIA
Something new in old tradition: classical blending in a drop shaped product. Oval slices and natural flavours will give your dishes a touch of freshness.
350g
TRONCHETTO di cavallo
Smaller than filzetta, fine round: middle size slices and traditional taste for this classical product that can be used in every context.
350g
TRONCHETTO D'ASINO
Thinner than tronchetto di cavallo, this salami represents an interesting alternative to usual appetizer, with its rough taste of donkey and pork meat.
200g
CRESPONE
Traditional salami shape of northern Italy, it is similar to the filzetta in the blending, but it is different for the size: 40/45 cm long, 10/12 cm large. Ideal for high impact presentations.
3Kg
NAPOLI
This traditional blending (horse meat, bacon and natural flavours) added with cayenne pepper in its horseshoe shape make a result that you have to try, maybe with red wine since its sprightly taste.
350g
COTECHINO
(seasonal product) - Adding horse meat to rind and pork fat makes final product leaner than classic, but always tasty.
500g