Happy Hour Salami is a salami produced as Salame di Coscia, that is, with pork leg meat, a pork raised and slaughtered in Italy. The smaller size and thinner casing give the Happy Hour Salami a different fragrance with a clean, non-garlicky and non-spicy flavour. They are perfect as “Cut & Eat” for a snack, for a picnic and with aperitifs. Minimum maturing period 10 days. Whole salami of 270 gr (± 10%) vacuum-packed..
In Brianza Cotechino has always been called "Vanilla", the name of an exotic spice that was once (and still today) very expensive and with a delicious fragrance known to all. Cotechino "Vaniglia" from Brianza is produced with the rinds and prized meats of pigs born, raised and slaughtered in Italy. The lean dough and the right spices make it light and easy to digest (it is neither salty nor spicy).
Remove from the bag, make a few small holes with a toothpick, and put it in a pot with plenty of cold water and bring it to the boil slowly. From this moment it must simmer gently for about two hours; let it rest for 10 minutes in its broth over the heat and it is ready to be served.
Pork, pork fat, pork liver (20%), salt, spices, sucrose, lactose,
Stabilizer: E450, Antioxidant: E301, Preservatives: E250
The underlined elements are allergens.
Gluten free product.
NUTRITIONAL VALUES (values per 100 gr of product):
- energy value: 450 kcal (1890 kJ)
- fat: 30 g (of which saturated fatty acids: 13 g)
- carbohydrates: 0 g (of which sugars: 0 g)
- proteins: 15 g
- salt: 2.2 g
Available in vacuum packed slice of 560 gr. (± 10%)
To be consumed after cooking.
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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Cotechino is an Italian large pork sausage requiring slow cooking; usually it is simmered at low heat for several hours.
Its name comes from cotica (rind), but it may take different names in the different production areas.
According to tradition, it is served with lentils on New Year's Eve because lentils, due to their shape, are 'credited' to bring money for the coming year.
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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