Pre-sliced Charcuterie Coscia Piemontese Cured Ham A sweet and pleasantly marbled, fragrant ham with a wonderful structure: it melts in the mouth. Lesso Piemontese Cooked Ham The maturation in brine of the excellent La Valle pork back legs gives great solubility and special sweetness to the Lesso Piemontese. A very pleasant ham with a surprisingly […]
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600 Cured Shoulder Its sweetness is rare and incredible. The long curing, at least 600 days, helps to shape the extremely sweet flavor resulting from the typical marbling of this anatomical cut. Time here it makes a masterpiece, making such a poor cut capable of transforming itself into a wonderful gourmet experience.
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le VINACCE WINE HAM It is a ham hot as the sun that made the grapes ripen on the happy hills of the Langhe, as mysterious as cellars shadows in which it remains to mature, closed in oak barrels.While aromas sucked from grapes interpenetrate with those of prized meat of pigs raised with five noble
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900, like his days. The desire to discover the limit,always pushing it a little further, has led us to season our best thighs for 900 days. A numbered production of 900 pieces per year A patient aging for over 30 months
Peppered La Valle Ham It is a tasty and well seasoned specialty, ideal for fine cutting with a knife. The fresh thighs are flavored with pepper and garlic right from the first salt, to give this specialty character and taste. Italian Sgambato Ham From the complete removal of the bone, already in the first phase
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Italian Cured Coppa Sweet and fragrant Coppa thanks to slow curing and highest raw material quality. The cervical muscle, placed between the head of the pig and the fifth and sixth ribs, balanced in the lean and white part, is wrapped in natural pork belly skin. To respect the fragrances given by slow aging, a
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Italian Mortadella with Pistacchio Verde di Bronte Dop The Mortadella Nazionale La Valle is characterized by a clean flavour. Consistent at the palate thanks to the quality of prime Italian pork meats. It is enriched with Pistacchio Verde di Bronte Dop. It is produced in natural bovine bladder, weight: 12 or 15 kg; as well
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Culatta Nazionale Culatello with rind of exceptionally large size: up to 7 kg. The long curing period of minimum of 1 year, rind’s protection and the choice of exclusively Italian high quality fresh pork things, will make our Culatta melting in your mount. Culatta Riserva We recommend slicing this delicacy for discerning palates very thinly.Let
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Pancetta Unica Italian Cured Pork Belly A single anatomical cut sewn by hand and cured for one year. Product of an ancient time, by choice of animals, processing and long curing time. Finished product, for connoisseurs, weighs 15 kg. Note that they are not two pancetta rolled together and cured, but one, the Unica. Pancetta
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Lesso La Valle La maturazione in salamoia delle eccellenti cosce dei suini di La Valle dona grande solubilità e speciale dolcezza al Lesso Piemontese. Un prosciutto gradevolissimo dal finale sorprendentemente pulito. GAMBERO ROSSO Prosciutto Lesso in Vaschetta in vaschetta Cotto Lesso al Tartufo Stessa artiginalità del Lesso classico ma arricchito con scaglie di Tartufo nero
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