Affettati Misti

Affettati misti is an Italian antipasto dish consisting of a selection of sliced cured meats including **Prosciutto di Parma**, **Coppa piacentina**, **Mortadella**, and **Salame felino**. These meats come from different regions in Italy and each has its own distinct flavor and texture. – Prosciutto is a type of cured ham made from the hind legs […]

Parma 24 Mesi (50g)

Prosciutto di Parma is a type of cured ham made from the hind legs of specially bred pigs from the Parma region of Italy. The meat is salt-cured and air-dried for at least 12 months, with some producers choosing to age their prosciutto for up to 36 months. Prosciutto di Parma 24 Mesi has a […]

Parma Sant’llario (50g)

Prosciutto di Parma Sant’Ilario is a type of cured ham made from the hind legs of specially bred pigs from the Parma region of Italy. The meat is salt-cured and air-dried for at least 12 months, with some producers choosing to age their prosciutto for up to 24 months. What distinguishes Prosciutto di Parma Sant’Ilario […]

Coppa Piacentina D.O.P. (50g)

Ingredients: Cured bork neck and shoulderCourse: StartersPrice (THB): 180Tags: PorkType: Cold Cut, MeatGluten Free: Recommended:

Salame Felino (50g)

Salame Felino is a type of Italian cured sausage that originated from the town of Felino in the Emilia-Romagna region. This salame is made from high-quality pork meat that is coarsely ground and seasoned with salt, pepper, and garlic. It is then stuffed into a natural casing and aged for a minimum of 30 days, […]

Mortadella Ai Pistacchi (50g)

Mortadella ai Pistacchi is a traditional Italian cured meat from the Emilia-Romagna region. It is made from finely ground pork meat that is seasoned with a blend of spices, including black pepper, coriander, and nutmeg. The meat mixture is then stuffed into a casing and slowly cooked, giving it a smooth and creamy texture. The […]