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Pietre al Vento Chardonnay
Organic White Wine - Classification: I.G.T. Terre Siciliane
Petra Semi-Sparkling Wine
Organic Semi-Sparkling White Wine - Classification: I.G.T. Terre Siciliane
Dunfiato Brut Rosè
Organic Brut Rosé Sparkling Wine - Classification: I.G.T. Terre Siciliane
Coppa Di Testa
Obtained by slow cooking the head (and everything that goes with it) of the pig. After about four hours of boiling, the meat is finely minced and seasoned with salt, garlic and pepper. Hand stuffed into viscous casings of different diameters.
Prosciutto Di Parma
For the production of this product it is necessary to follow a very specific procedure; the breeding of pigs for the production of fresh legs for the Parma Consortium takes place exclusively within approved plants, following a specific diet.
The pig can be sent for slaughter only in the presence of specific requirements: it must be over 9 months old and weigh between 110 kg - 168 kg. The fresh leg (minimum 10 kg) rests for 24 hours in special cooling cells, then it can be trimmed, salted and put to rest for seasoning.Boneless Parma ham available whole or cut X2, X3
and X4.
Prosciutto Del Condottiero
Tighs worked in Langhirano but ageing in SAP in Pavullo after the first year of life. Average ageing of
18 or 22 months.
National boned ham available as whole or cut X2, X3 and X4
Lardo Del Borgo
Great research of the raw material: we are talking
about lard over 5 cm tall that comes from heavy pigs at least of one year old. It had been dry-salted
and seasoned (not in brine) for at least 4 months. It
has a very sweet taste.Also available in vacuum-packed slices
Guanciale Stagionato
This salami is obtained from the processing of the pig’s throat. Properly worked and trimmed, it is then
salted and left to rest. Before the long ageing, it is garnished on the surface with garlic and pepper. The inner part is so sweet and fragrant while the superficial part is delectable.Also available in vacuum-packed slices
Pancetta Arrotolata Con Cotenna Dolce
The bacon salting is realized in the same way as
the one without rind. In the closing phase, the two
parts of the rind are sewn together. The shape is
maintained thanks to an effective binding with an
elastic rope and with a traditional tanning based on
fragrant spices designed by Fulgeri Cav Ugo in the 70s. Also available in vacuum-packed slices
Pancetta Arrotolata Senza Cotenna Dolce
Whole cut obtained from the belly of the pig. The bacon is put to rest in cells with salt and spices for at least 3 weeks after which it is wrapped with vegetable paper and tied with an elastic rope.
The aging ranges from a minimum of 4 months up to a year for the larger ones .Also available in vacuum-packed slices
Coppa Estate Artigianale Riserva
It has the same salting and curing of the previous one, but it differs in its smallest size and in its bandage in an elastic mesh.Also available in vacuum-packed slices.
Coppa Estate Legata A Corda
Cured meat obtained by salting the coppa, a cut located between the pig's shoulders and head. While it is still fresh, it is left to rest in the cell for about 20 days; after this period it is ready to es-serve in natural gut and tied by hand. It remains in curing for at least 120 days. Also available in vacuum-packed slices.
