Catalog

  • Dolcefiletto is made with pure Italian pork loin.  The fresh loins are carefully selected, before being defatted and salted in a special tumbler.  Later they are inserted into sausage casings and transferred to a drying chamber.  The last phase is the curing stage, which takes place in specially designated areas, where the products remain for a period of...

    32,18 €
  • Culatello is an Italian cold cut, also known as Culatta.   It is aged 15 months after being painstakingly hand processed using only sea salt, with no added preservatives or other additives. Paesant Culatello has a distinctive colouring, and is highly prized for its aroma and authentic flavour.    It is a sweet, delicately flavoured product, typical of the...

    77,63 €
  • Strolghino di Culatello is an Italian sausage - or salame in Italian - typical of the provinces of Parma and Piacenza in Emilia Romagna. It is made with fresh Culatello ham, the famous product from the same region of Parma.    It is very lean, melts in the mouth and delicately flavoured.   Perfect with the apéritif, or snack at any time of the day: Slice...

    6,30 €
  • Culatello is an Italian cold cut, also known as Culatta.  It is aged 15 months after being painstakingly hand processed using only sea salt, with no added preservatives or other additives. Peasant Culatello has a distinctive colouring, and is highly prized for its aroma and authentic flavour. It is a sweet, delicately flavoured product, typical of the...

    139,05 €
  • Guanciale is an Italian cold cut made with pork cheek.   Each triangular piece is left in salt, without additives or preservatives. After several months, it is lightly coated in pork fat and pepper and aged for a further three months, long enough for the Guanciale to develop a pleasantly, delicate taste. A couple of pieces of Guanciale are the perfect...

    24,30 €
  • Coppa is a dry-cured cold cut found typically throughout the entire Italian peninsula.  Made from pork, Coppa di Langhirano is processed using ancient methods, including the long ageing period, from which it derives its flavour. The meat, from Italian pigs, is rubbed with salt and herbs and spices typical of the region of production. It is eaten in thin...

    42,00 €
  • This Cured Lard is made only from Italian pigs.   The lard pieces are carefully selected and layered in marble basins. Each layer is seasoned with a mixture of salt, rosemary, bay leaf, sage, basil, thyme, marjoram and oregano. The lard cures in the basins for several months, during which time it develops a delicious, delicate flavour. After around 9...

    17,55 €
  • Culatello con cotenna (“Culatello with rind”) is a typical cold cut from the Parma area of Italy. Culatello is made purely from fresh Italian pork leg. Fiocco is salted with sea salt, without preservatives or other additives. It is aged for 10 months on average, during which time it develops a sweetness similar to Culatello with rind. Fiocco is smaller...

    40,32 €
  • Culatello con cotenna (“Culatello with rind”) is a typical cold cut from the Parma area of Italy. Culatello is made purely from fresh Italian pork leg. Fiocco is salted with sea salt, without preservatives or other additives. It is aged for 10 months on average, during which time it develops a sweetness similar to Culatello with rind. Fiocco is smaller...

    24,78 €
  • Salami are typical Italian charcuterie. Salame Felino PGI comes from the Province of Parma. Salame Felino PGI is made with specially selected Italian pork, and has a perfect balance of lean and fat meat. Salame Felino is distinguished by its ruby red colour and delicate flavour. Salame Felino is aged 45 days and can be kept in the cellar to age...

    20,40 €
  • Coppa is a dry-cured cold cut found typically throughout the entire Italian peninsula. Made from pork, Coppa di Langhirano is processed using ancient methods, including the long ageing period, from which it derives its flavour. The meat, from Italian pigs, is rubbed with salt and herbs and spices typical of the region of production. It is eaten in thin...

    22,65 €
  • Bresaola is the only Italian cold cut made exclusively from beef. Made according to a specific process, it is salted and then placed in casings and dried. Bresaola is aged two months to obtain a unique, sweet flavour.     It has an intense, uniform colour. Bresaola has a typical aroma. Recently, Bresaola production began in the region of Parma because of...

    45,36 €
  • Our selection for you is this half Bresaola Della Val Parmossa. Bresaola is the only Italian cold cut made exclusively from beef. Made according to a specific process, it is salted and then placed in casings and dried. Bresaola is aged two months to obtain a unique, sweet flavour.  Bresaola has an intense, uniform colour, and a light typical aroma....

    24,60 €
  • The Tartufo Rosa Devodier sliced Italian dry-cured ham is produced without preservatives and matured in the cellar for 30 months in a natural way. This gives it an intense taste and a unique aroma. The sliced dry-cured ham matured 30 months was received an «excellence» award by the prestigious Gambero Rosso – Guide to Great Deli Meats: The most thorough...

    28,30 €
  • This Devodier’s Solo Rosa sliced dry-cured ham, with its unique and refined taste, is produced in a natural way and with no preservatives, after maturing in the cellar for at least 18 months. The fat is thoroughly removed from the sliced dry-cured ham before packaging. The final product is therefore lean and top-quality. A sliced dry-cured ham pack...

    24,60 €
  • The Cento Fonti Italian sliced dry-cured ham produced by the Devodier company is matured 20 months and has no preservatives, as natural as it can be, which gives it a remarkable taste. This sliced dry-cured ham, matured for at least 20 months, comes from the ancient cellars located along the Parma Valley, the fat is removed by hand, and sliced thin by...

    20,95 €
  • The Abeti Rossi sliced dry-cured ham from the Devodier family business is matured for a period of 24 months in the famous Parma region. It owes it’s unique taste also to the fact that this dry-cured ham contains absolutely no preservatives. This ham’s maturation of at least 24 months takes place in the Devodier cellars, in Italy, where the fat is removed...

    22,15 €