Cannonau di Sardegna DOC “Deminera”
Aperitifs and lunches or dinners with friends
WE CHOSE IT BECAUSE
The juniper gives the pork an unmistakable balsamic note
|Matured 3 months|
|Flavored with wild juniper from Tuscia|
|To add a balsamic touch to your chopping boards|
Loin is made from the back of the pig and is a classic in the art of pork butchery. Papa Sesto used to prepare the loin by flavoring it with Tuscia juniper, giving the sausage an intense balsamic note. Even today Coccia Sesto still makes it this way, according to the recipe handed down in Sesto’s diaries and strictly hand-wrapping it. It is seasoned with garlic, salt and pepper and left to macerate in the tank after being further spiced. The 3-month maturation completes its flavor by amplifying it.
Enjoyed as an aperitif or in a charcuterie appetizer accompanied by a good, medium-bodied Italian red wine, it succeeds at its best.
INGREDIENTS: Pork loin, Salt, Garlic, Flavorings, Spices, Preservative E252, Antioxidant E301
Cold cuts are probably the most mistreated and condemned food in recent years. Indeed, if meat is now seen by many as the devil himself, cured meats certainly represent the tip of his pitchfork.
It is clear that excessive consumption of cured meats, as indeed of all foods, leads to harmful consequences for our bodies. But why then are cured meats present in the Mediterranean diet, albeit to be consumed in limited quantities? Why did our ancestors consume this delicious food without qualms and negative consequences?
The answer is simpler than we think: the animals from which cured meats were produced were healthy animals raised according to the dictates of nature. Families back then consumed genuine hams, salami and cured meats without chemical additives and harmful substances.
Today it is still possible to find those who work with ancient and genuine methods, raising animals in the wild or semi-wild and feeding them with real food and without using feed or antibiotics. These small, heroic producers are keepers of tradition and good food. Their work requires time and sacrifice, which is why their products cost more than “commercial” cured meats so to speak. We are convinced that a few extra euros is worth our health and the pleasure of enjoying real food, which is why we provide you with the best artisanal salumi on the Italian scene: real salumi, salumi of yesteryear.
We receive your order, prepare it and ship it in 24/36 hours.
We are aware that excellent products need excellent packaging and at the same time we cannot risk damaging in any way the precious Italian culinary jewels: for this reason our warehouse is equipped with temperature and lighting ideal for food preservation and the most delicate ones (cheeses, cold cuts and craft beers) are stored inside cold rooms. During shipping, on the other hand, each product is protected with the packaging most appropriate to its characteristics.
Cheeses and cured meats, which despite being aged require special care, travel accompanied by a special slow-release gel ice inside isothermal bags: in this way freshness is preserved until the goods arrive at your home.
For our craft beers, which are unpasteurized and therefore more sensitive to high temperatures than normal, we use special isothermal bubble wrap, which can ensure that the accumulated cold is maintained for the shipping time while protecting the bottles from shocks.
To secure the precious bottles of Italian wine, we have equipped ourselves with special inflatable bags, designed solely for the purpose of immobilizing and protecting this product inside the box.
For jars containing a thousand Italian goodnesses, we use special protective bubble wrap liners.
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