Here are the summer promotions in our online shop; on many of our typical cured meats you can save 20% on the sale price, while on all the others the price is still locked in 2021.
Furthermore, if your expense exceeds 50 euros, shipping is still free throughout Italy.
Buy the best at competitive prices!
20% discounted products:
"Il Paggetto" Fiocco di Spalla Prosciutto
"La Goletta" Guanciale
"La Mariolina del Borgo" salami
"L’Alfiere" salami in pairs
"Lo Strolghino" salami
All our products are shipped in boxes containing isothermal food packaging and refrigerated with synthetic ice, and delivered in Italy in 2 or 3 working days.
If the heat does not subside and cooking becomes a heavy activity, a good platter of cold cuts accompanied by fragrant bread, vegetables, salads and seasonal fruit, helps us to endure the hottest days.
Some precautions for the correct conservation of cured meats
Here are some simple tips to keep in mind to avoid waste and consume food safely:
Store cold cuts in the medium-cold area of the fridge.
Store cheeses and cured meats separately.
All cured meats can be stored under vacuum, in the refrigerator they have a storage time 5 times longer up to a maximum of 4-6 months.
Sliced cured meats should be stored in the cooler part of the refrigerator to prevent them from hardening and stored in airtight containers, if they are not vacuum packed, or by wrapping them first in baking paper and then again in aluminum.
Fresh or cooked cured meats (such as sausages) should be stored at an average temperature between + 2 ° and + 4 ° C.
Vacuum-packed cured meats or sliced cured meats must be stored at a temperature below + 10 ° C.
Whole cured meats such as pancetta or coppa must be stored in a cool and dry place, perhaps in a cellar or in the lowest part of the refrigerator.