Tag Archive for: COLOURINGS FREE
HALF-COOKED BEEF TRIPE
Tripe is an offal used in gastronomy ad obtained by different parts of the bovine stomach. It is a long time consumed food, poor in fats and rich in proteins.
CURED BEEF TONGUE
It’s a Venetian cuisine’s traditional product and in particular paduan’s. The cure allows to conserve the tongue for a long time and let all the flavorings to penetrate.
HORSE MEAT SFILACCI
The horse frayed meat is a typical product of the paduan area, where equine meat industries have a long tradition. Its light smoked taste is very good to exalt salads or pasta, tortellini or pizza.
Beef sfilacci, get only from dried and frayed beef meat, look red/rose colored and have a more delicate taste than horse meat sfilacci.
HALF-COOKED BEEF TENDONS
They are bovine legs’ tendons and, contrary to what is believed, they are simple and healthy, they contain very few fats. For their simplicity, they are good to prepare in easy recipes.
In the past, for those who lived in countryside, the pig-day was a very heavy worked day but a great binge day too.
It is a small sausage, typically soft, which takes on a light color for the use of the pork throat.
Sausage is a typical meat product, very popular in many Italian regions and all over the world. In Italy, according to the ingredients and the production areas, it takes different names.
This mix offers the opportunity to taste the classic cuts of pork, to satisfy all palates.
CHICCHE DI SALSICCIA
These little sausages are our specialty. Equal as sausage dough, Chicche differ only in size, excellent for those who love finger food.