Sauvignon DOC Collio 2019 Komjanc is produced with 100% Sauvignon grapes. It has a straw yellow colour with slightly greenish reflections, a characteristic and fruity aroma, reminiscent of tomato leaf and peach. On the palate it is dry with citrus notes. A wine of remarkable structure. Available in 750 ml bottle.
Cured Ham "Dolce" Marco d'Oggiono
Boneless raw ham in small slices obtained from whole ham.
Fully accurate processing and deboning.
It is ideal for those who want a raw ham that is always excellent, extremely sweet, lean dry that never leaves a salty aftertaste.
It is excellent used alone or with classic accompaniments such as melon, figs, and mozzarella.
Thanks to its sweetness, it allows any type of combination and is also perfect in hot preparations because it never releases excessive sapidity.
This raw ham has been recognized by the Lombardy Region as a "traditional product".
Pork leg and salt.
Gluten-free and lactose-free product.
NUTRITIONAL VALUES (values per 100 gr of product):
- energy value: 242 kcal (1008 kJ)
- fat: 15 g (of which saturated fatty acids: 5.3 g)
- carbohydrates: 0 g (of which sugars: 0 g)
- proteins: 26 g
- salt: 4.1 g
Available in vacuum packed slice of 660 gr. (± 10%)
METHOD OF STORAGE
If purchased already in a vacuum-packed slice, the expiry date shown on the label applies, in this way it can be stored in the refrigerator at 4 ° C, as soon as it is opened by breaking the vacuum, the expiry date has no more value, from this moment the life of the cold cut depends on how it is stored.
The ideal is to put it back under vacuum and in the fridge, in this way the cold cut can be kept for up to two months (provided it does not exceed the expiry date shown on the label). The vacuum, therefore, the absence of air in the package, limits the deterioration due to the oxidation of the cold cut.
If you do not have a vacuum machine, you could cover the sliced part with a cloth, stop it with a food string and place it in the refrigerator. Despite this precaution, the cold cut should be consumed within a few days as it will tend to change colour and aroma. The first slice should however be removed before consumption, whenever the salami is taken from the fridge.
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Raw ham, the flagship of Italian charcuterie, is a typical Italian cured meat (typical Italian food product) obtained by dry salting the leg of the pig, in particular from animals that have reached a weight of around 150 kg.
Specialties obtained from the same anatomical cut in countries other than Italy take on specific names and cannot be assimilated to the Italian product, especially by virtue of the fact that the specificity of Italian raw ham lies in the particular production techniques and in the curing in specific microclimates.
MARCO D'OGGIONO PROSCIUTTI
Via Lazzaretto 29 23848 Oggiono (LC) - Italia
The historic Marco D'Oggiono Prosciutti has been operating in Oggiono, in Alta Brianza, since the first half of the last century. The company, still family-run today, continues to produce hams and cured meats with passion and wisdom. In May 2014 Marco d'Oggiono Prosciutti received the R-Innovatori della Terra Award from Expo 2015 and the Lombardy Region recognizes him among the ten Lombard Excellencies. In 1999, the Prosciutto Crudo D'Oggiono was recognized as a Traditional Lombard Product and as such is present in all the atlases of typical and traditional products of the Lombardy Region.
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0-20 kg: € 9,90 | 20-30 kg: € 10,90 | 30-40 kg: € 15,90.
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