Ancient Italian butchery is an art without equal. Discover the fascinating world of artisanal cured meats!
|The cured meat of the Etruscans|
|Lingering flavor on the palate|
|Produced strictly by hand|
A cured meat that comes straight from Etruscan times, with the original recipe having been handed down for centuries to this day. It is prepared from corata (pork innards), shoulder, bacon and cheek of heavy Italian pork only.
The meat is flavored with salt, pepper, chili pepper, flowers and wild fennel seeds. Tying is done strictly by hand to give it its characteristic horseshoe shape. It can be aged from 20 days up to 6 months.
Historically considered a second-rate cured meat, Coccia Sesto’s Susianella Viterbese has a unique flavor and a very long persistence on the palate-you can eat it as an aperitif and continue to feel it in your palate mid-dinner! Thanks to passionate local producers like the Coccia sisters, this recipe continues to live on and delight anyone lucky enough to taste it.
INGREDIENTS AND BENEFITS
INGREDIENTS: Pork (pork corata, offal, shoulder, bacon, guanciale), salt, garlic, fennel, flavorings, preservative E252
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.