By Gabriele G. (Renazzo, Italy) on 10 Apr. 2019 :
By francesco P. (Roma, Italy) on 30 March 2019 :
By Serenella S. (Roma, Italy) on 27 March 2019 :
We feature local products, cheese, sausage, gourmet sandwiches, deli items, meat. Best online shop offering a large selection of cheeses and Sausage. We offer a selection of Sicilian cold-cut meats and cheeses. For example, Pecorino and Pork Black of Nebrodi hams, Guanciale and Pancetta. Coppa and Lardo. You will also find sausage and salami wh...
We feature local products, cheese, sausage, gourmet sandwiches, deli items, meat. Best online shop offering a large selection of cheeses and Sausage. We offer a selection of Sicilian cold-cut meats and cheeses. For example, Pecorino and Pork Black of Nebrodi hams, Guanciale and Pancetta. Coppa and Lardo. You will also find sausage and salami which includes Pistachios and Chilli. And much, much more!
Our extensive cheese range includes: Pecorino with Pistachio, provola of Nebrodi, Ragusano and Maiorchino
Sicily's milk-producing livestock production consists of sheep, goats and cows, in that order. In practice, more Sicilian cheese is produced from cow's milk than from goat's milk, but there are more goats than cows in Sicily. Virgil and other classical writers mention the flourishing export market for Sicilian cheeses in Greece. Certain Sicilian cheeses made in ancient times are still made today, though others were introduced by the Arabs, Normans and Longobards during the Middle Ages. It is true that many traditional Sicilian cheeses are made from sheep's milk, but some of the better-known ones are made from cow's milk. Here are some of the better known Sicilian cheeses: pecorino, ragusano, maiorchino, piacentino, provola, ricotta.....
But for dedicated pork lovers the Nebrodi mountains hold a trump card: they are home to an indigenous black-skinned pig called the suino nero. Once spurned by butchers because of its small size and thick coating of fat, this free-roaming pig is now enjoying a comeback. The Black pig of Nebrodi is a precious patrimony for its high quality meat both for local economy and for gastronomic pleasure. The meat is consumed fresh or transformed into salami, ham and bacon.
Caciotta cheese is pasteurized raw pasta. obtained from the milk of goat breed Girgentana. The soft and elastic. Has a low cholesterol content, in fact, is also indicated in cases of intolerance to cow cheeses. The crust is thin, pale red to violet, due to maceration in wine Nero d'Avola.
Goat cheese with fresh pasta and soft, made with lactic coagulation. During the processing phase are seasoned with white pepper, black, pink, poppy, pistachio, orange peel, cinnamon, marjoram and pepper. The flavor of these goats is truly unique, sweet notes of milk combine with special spices for a unique blend of flavors.
The Maiorchino, pecorino cheese of high quality, began to be produced around the 1600's and still nowadays, in some commons of the province of Messina, the traditional "ruzzola" is carried out: the shepherds compete making the whole cheeses roll along the slope of the main street of the town.
It is produced exclusively from the meat of black pigs bred in the Nebrodi Mountains. This native breed falls into one 144 principals of Slow Food and is inserted in the archive of Quality Products from the italian Coldiretti (Italian Farmers Association).Every ham has a certificate of traceability.
Raw material: whole milk. Working technology: to the milk just squeezed (at almost 36 degrees) it is added the rennet of the goat kid or that of the lamb. After the rupture of the curd, it is put a basket of rushes of about an hour. Matured in about 3 days in a fresh and airy environment where the forms are hung and ried tied up with a string. Return 8-9%