Prosciutto- 2012

Prosciutto is made from either a pig's or a wild boar's ham (hind leg or thigh). The process of making prosciutto can take anywhere from nine months to two years.  Prosciutto is the Italian word for “ham,” although most consumers outside of Italy associate prosciutto with a specific type of cure for ham. To make prosciutto, ham is salted and then air dried for a period of up to two years. Within Italy, the term is generic for a specific cut of meat. The food which non-Italians call prosciutto is formally called prosciutto crudo, or “raw ham,” because it is never actually cooked during the curing process. Prosciutto cotto, “cooked ham,” is similar to the dish which non-Italians think of as “ham.” Different prosciutto is also individually identified by processor and origin, and some regions of Italy have a Protected Designation of Origin, as is the case with Parma. In order to be labeled “Parma ham,” the meat must be processed in a certain way, using the flesh of pigs fed from the curds and whey left over after making Parma cheese, or Parmesan.

Soppressata-“ Supersud” 2012

Soppressata is an Italian cured dry salami. It can be made of fresh hams, as well as other cuts. Pork is the traditional meat used, though it is sometimes made using beef. The meat is either coarsely pressed or ground as with other salamis. Pressing gives it an uneven, rustic appearance when sliced. Soppressata is a specialty of southern Italy, and often includes hot pepper (though, as with all salami, seasonings vary).

Coppa -11/2012

Coppa, is a traditional Calabrian Italian cold cut (salume) made from pork shoulder or neck, and dry-cured whole. The name coppa is Italian for nape, while capocollo comes from capo—head—and collo—neck—of a pig. This was our first attempt of making coppa.

Parmesan style cheese 2012

Parmesan cheese is the name of a few kinds of Italian extra-hard cheeses. It is usually the cheese to go with Spaghetti and other typical Italian pasta, but it also has many other uses. Parmesan is a part of Italian national cuisine and is usually grated.Usually, Parmesan cheese is either Parmigiano-Reggiano or Grana Padano cheese. Both cheeses are AOC. This means that the way they are made, and the region they come form are strictly regulated.Only these brands (Parmigiano Reggiano, Grana Padano) are protected. In many parts of the world, cheese is sold as Parmesan cheese that has nothing to do with the true (Italian) Parmigiano Reggiano or Grana Padano. Parmesan is a hard, cured, dry-salted cheese with a distinctive piquant flavour.  The cheese is renowned for its uniformity and consistency. Characteristics of Parmesan are Sharp and piquant flavor, Can be finely grated and Granular texture.