The bondiola is produced with minced pork, with a mixture similar to that of cotechino.
The meat of the pig's head, the rinds, the bacon are minced together with other lean parts, kneaded and seasoned with salt and spices and various aromas.
The mixture is then stuffed into a swine bladder.
The shape of the bondiola is rounded with a diameter of about 10 centimeters, with string that divides the surface into segments.
The mixture of the bondiola has a red color with a medium grain.
Available raw (which requires a soaking period and a subsequent slow cooking for over 3 hours - ideal cooking recommends placing the product in a canvas bag fixed to a stick, so as not to touch the container), in the format to be 0.8 / 0.900 kg. approximately and pre-cooked, in the practical vacuum-sealed aluminum package, easy and quick to prepare but with an unmissable taste in the 0.7 / 0.750 kg format. about.
Ideal accompanied by the classic side dishes of beans, mashed potatoes or lentils.
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The Cappello del Prete is a typical cured meat from Emilia; it owes its name to the cut of meat of the same name, the priest's hat, which is made with the muscle of the pig's forelimbs. This particular product has its origins in the sixteenth century in Upper Emilia when it was eaten boiled and accompanied by mashed potatoes during Carnival and Easter. Both the cured meat and the cut of meat, in fact, have a triangular shape with a rounded center reminiscent of the hats worn by three-pointed priests. Locally it is also called "capel dal pret" Available raw (which requires a soaking period and subsequent slow cooking for over 3 hours), in the 0.8 / 0.900 kg format. approximately and pre-cooked, in the practical vacuum-sealed aluminum package, easy and quick to prepare but with an unmissable taste in the 0.7 / 0.750 kg format. about. Ideal accompanied by the classic side dishes of beans, mashed potatoes or lentils. -
The art of tradition is passed down through the unique flavour of finely minced pork that is wisely seasoned and stuffed into a casing. The raw version needs to be slowly cooked for more than three hours and is available in 600 and 800 gr formats. An Emilian cuisine classic that can be made special with the classic side dishes of beans, mashed potato or lentils or with the more innovative multitude of vegetables. -
The art of tradition is passed down through the unique flavour of finely minced pork that is wisely seasoned and stuffed into a casing. This is how the 500-gram precooked cotechino was created. Available in the practical vacuum-packed aluminium packet, it is easy and quick to prepare but with a not to be missed flavour. It can be stored easily and conveniently at room temperature. An Emilian cuisine classic that can be made special with the classic side dishes of beans, mashed potato or lentils or with the more innovative multitude of vegetables.
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Born as a "poor" product, it is now prepared with selected cuts of pork. The mixture obtained is mixed with salt and spices. The whole is then stuffed into cheek rind and wrapped in a film suitable for cooking, then packaged with an elastic net. Available only raw, in the 0,8 / 0,900 kg format. approximately, requires a slow cooking in water, as it is, then, after removing the film, it will be ready to be enjoyed in thin or thicker slices. -
- Size 1.00 kg average weight
- Medium ground
- Hand tied
- To be consumed after cooking
Sausage is mainly made up of lean pork and a minimum part of bacon, suitably salted and seasoned. It is a cold cut from very ancient tradition that has evolved over the centuries into different varieties, until forming a real family, with characteristic specialities for each region. It was known right back in Roman times and they called it “lucanica”, a term still used today to indicate a type of sausage. It consists of a more or less fine mix of only pork, minced and mixed with salt and seasoned with flavourings and spices. The mixture is then inserted into a natural casing. The filled casing is then presented for sale in long strings or in chains of little sausages. We also produce variants with chilli and wild fennel seeds. Ideal for grilling. -
Zampone produced according to the ancient Emilian tradition to ensure you success on every occasion. We offer you a unique product, the result of a careful choice of pork cuts that is wisely prepared with salt, spices and natural flavourings Ensure yourself timeless pleasure with raw zampone that needs to be soaked for a period and then slowly cooked for over 4 hours, in the 1400 kg format. Try it served with beans, mashed potato, lentils or spinach and ricotta. -
Zampone produced according to the ancient Emilian tradition to ensure you success on every occasion. We offer you a unique product, the result of a careful choice of pork cuts that is wisely prepared with salt, spices and natural flavourings Ensure yourself timeless pleasure with the 1 kg precooked zampone. Available in the practical vacuum-packed aluminium packet, it is easy and quick to prepare but with a not to be missed flavour. It can be stored easily and conveniently at room temperature Try it served with beans, mashed potato, lentils or spinach and ricotta.