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Very ancient salami, with a lumpy shape, stuffed into the blind intestine that allows it to reach long maturations and always remain soft.
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The “baby” Spigarolino was born as a gift idea for Christmas, but given its success, have been decided to be continued producing it throughout the year.
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The Story of Salami Chips
Our traditional salami is from a family-owned business that has been producing ‘Kolbasz’ in Hungary for over 150 years – and is still making them to its original recipes today.Traditional Kolbasz is made from pork, Hungarian paprika, salt, garlic & ground caraway seeds, cured and then smoked over Beech Wood. All of which builds into an intense, smoky, sweet, salty, beautiful thing with amazing texture and a touch of acidity.
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Raw-cured sausage, produced from a pork meat base, seasoned with salt and spices, and stuffed using a double layer natural pork casing.
The finest meat
The base are the finest parts such as hams, shoulders, loins and neck and belly pork, coming at all times from pigs that have been carefully selected and specifically fattened on chosen nearby small production farms
Traditional manual stuffing
The work is a real calling and is completely craft-based, taking care with every detail in order to achieve the authentic sausage, linked by hand by the two ends with a hemp cord specially imported from Egypt
Optimum cold drying
Once the llonganissa has been identified and stuffed, the drying process begins, seeking to achieve distinctive flavors, evolving slowly and entirely in the cold, as was done in the past on winter days. This drying process lasts between 17 and 20 weeksNet weight : 1.3 kg
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Raw-cured sausage, produced from a pork meat base, seasoned with salt and spices, and stuffed using a double layer natural pork casing.
The finest meat
The base are the finest parts such as hams, shoulders, loins and neck and belly pork, coming at all times from pigs that have been carefully selected and specifically fattened on chosen nearby small production farms
Traditional manual stuffing
The work is a real calling and is completely craft-based, taking care with every detail in order to achieve the authentic sausage, linked by hand by the two ends with a hemp cord specially imported from Egypt
Optimum cold drying
Once the llonganissa has been identified and stuffed, the drying process begins, seeking to achieve distinctive flavors, evolving slowly and entirely in the cold, as was done in the past on winter days. This drying process lasts between 9 and 20 weeksNet weight : 700g
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Raw-cured sausage, produced from a pork meat base, seasoned
with salt and spices, and stuffed using a double layer natural
pork casing.
Organic and Unique
Top quality is achieved by scrupulous selection, care and feeding
of female pigs until they reach the right combination of age and
weight. The organic nature of Bofill cured meats is officially
certified.
Mild delicate taste
After mincing the meat, this organic product has a small touch of
spiciness added, using organic salt and organic white peppercorns, to achieve a slightly sweet, mild flavour, respecting at all times the peculiarity and quality of the selected meat.
Handmade
Determined for ensuring a product made in a unique, meticulous way at every stage means be created every one of sausages manually with natural double-sided pig intestine. -
Raw-cured sausage, produced from a pork meat base, seasoned with salt and spices, and stuffed using a natural pork casing.
The finest meat
The base are the finest parts such as hams, shoulders, loins and neck and belly pork, coming at all times from pigs that have been carefully selected and specifically fattened on chosen nearby small production farms
Traditional manual stuffing
The work is a real calling and is completely craft-based, taking care with every detail in order to achieve the authentic sausage, linked by hand by the two ends with a hemp cord specially imported from Egypt
Optimum cold drying
Once the llonganissa has been identified and stuffed, the drying process begins, seeking to achieve distinctive flavors, evolving slowly and entirely in the cold, as was done in the past on winter days. This drying process lasts between 9 and 11 weeksNet weight : approx 500g
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Bright orange in colour, salmon roe conceals a profound freshness and the intense pleasure of a briny wave. They roll gently on the palate then pop sweetly on the tongue, procuring an intense feeling of freshness and releasing strong, briny flavours.
50g, 125g
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During the maturing process, heavy weights keep the fish compressed in the brine and then it soon leaches
liquid from the anchovies. We have called it “Salmŭria” or liquid umami.
It enhances food with its natural salty flavour and amber colour.
It is very appreciated by chefs because of its qualities in high-end cuisine for enhancing flavour, curing,
tenderize and modify food structure. And last but no least, the Salmŭria makes our dishes even more juicy
than salt.Weight : 100ml
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During the maturing process, heavy weights keep the fish compressed in the brine and then it soon leaches
liquid from the anchovies. We have called it “Salmŭria” or liquid umami.
It enhances food with its natural salty flavour and amber colour.
It is very appreciated by chefs because of its qualities in high-end cuisine for enhancing flavour, curing,
tenderize and modify food structure. And last but no least, the Salmŭria makes our dishes even more juicy
than salt.Weight : 100ml
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Savory, aromatic and distinctive , Black Truffle Sea Salt is an exquisite gourmet blend of treasured Italian black truffles and natural sea salt. One of the most coveted and illustrious ingredients in the world, the Italian black truffle has an earthy, velvety mushroom flavor that chefs and foodies cherish for its ability to elevate companion ingredients from ordinary to extraordinary.
The unique power of natural sea salt enhances the complex and exceptional flavor notes of the Italian black truffles, creating an artisanal salt that no cook should do without. The intense aroma and earthy palate of Black Truffle Sea Salt pairs perfectly with egg dishes, pasta, mashed potatoes, red meat … even buttered popcorn. Sprinkle some in lieu of regular sea salt in any of your favorite foods to deepen flavors and add a savory richness to your dishes. Black Truffle Sea Salt is the perfect way to bring some gourmet Italian flair into your kitchen -
Calling all salted caramel lovers! We’ve taken our best selling Butter Oat Crumbles and made the irresistible addition of creamy salted caramel. By swapping out flour for rolled oats in this recipe we created a biscuit with a more robust, open crumb that gives way to a slightly chewy texture. Combine that with sugar and real butter it makes a biscuit that’s almost impossible to eat just one of.
Weight: 300g
Product Code: 4910 -
Discover the tasty combination of summer truffles associated with the crunch of cashew nuts. Deliciously addictive, these cashews will be perfect to add a gourmet touch to your aperitifs.
Weight : 80g
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A bar of salted chocolate with a robust personality, with a minimum of 80% cocoa.
Net Weight: 50gr
