Salumi Mix Pork Sliced 120g | Italian Deli | Antipasti | Order Online – Casinetto
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Salumi Mix Pork Sliced 120g

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Prosciutto crudo: Pork meat, salt. Coppa stagionata: Pork neck, salt, dextrose, natural aromas(coriander and mace), spices(cloves, anis, cinnamon, garlic, pepper) Antioxidant: E300, Preservatives: E250, E252 Salame Milano: Pork meat, salt; natural flavours(pepper, garlic , nutmeg), dextrose, saccharose, antioxidant: E301, preservatives: E250, E252.

Salumi Mix Pork Sliced 120g

Simonini

Regular price Dhs. 19.00 Sale

A pack of sliced salumi with Prosciutto Crudo, Coppa Stagionata and Salame Milano. Read on for how each of them is prepared.

Prosciutto Crudo: It all begins with a fresh pork leg. The fresh pork leg is trimmed and sprinkled with salt on its surface. This starts the process of dehydration that occurs within controlled cells at 2-3 °C, and with approximately 75% humidity to prevent the growth of unwanted microbial loads. As part of the process, the product is salted and washed over a period of 20 days. The leg undergoes further dehydration for about 90-100 days and is then stored in the cells for ageing and constantly controlled. The average duration of curing is around 6-7 months but may be up to twelve months for most big hams. The product is then boned, cleaned carefully with a knife on the surface and on the sides and sliced.

Coppa Stagionata: The anatomical part of the cup is trimmed to remove excess fat, leaving the cell at a controlled temperature for 24-48 hours and salted with a mixture containing salt and other ingredients. After two weeks, the product is packed into cellulose casings, hung in drying rooms and then in seasoning cells. When the product has reached the predetermined weight loss, usually after 14 to 16 weeks, the cup is seasoned and ready for commercialization. The product is then released from the cellulosic casings and sliced.

Salame Milano: This Italian salami is produced by the fermentation of raw meat. It primarily contains mince, bacon and shoulder that is coarsely ground and mixed with salt and a host of other natural spices and left to mature in a controlled environment. The seasoning process consists of three distinct phases that differ in temperature and relative humidity, which is responsible for the durability of the product. After the process of steaming and drying, ageing itself has a duration ranging between 6 and 7 weeks at a temperature of 10-15°C. After that, the 80mm calibre product is sliced, packed, labelled and marketed.

  • Prosciutto Crudo without preservatives, Coppa with traditional pork flavourings and cured for months, and Salame Milano - the right balance of meat and fat with natural spices
  • A treasured Italian product made in an Italian factory to give us a delicacy made from the finest cuts.
  • All of the salumi slices have a sweet and delicate flavour, ideal for an Antipasto platter or for a panino.