| Energy | Protein | Carbohydrate | |
| 359 Kcal | 1502 Kj | 22 g | 4,4 g |
| Total fat | Fat in dry matter | Moisture | Moisture/SNF |
| 28,2 g | 48 % | 41,3 % | 57,52 % |
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Maturing time of 20-30 days. The paste is compact and straw-coloured. With a sweet but firm taste of sheep's milk. The flavours and perfumes are well developed and well balanced. Ingredients Pasteurized sheep's milk, salt, rennet, autochthones lactic ferments. Rind not edible covered by protective film. Shelf life 150 days Preservation terms Between +0 °C and +8 °C Between +32 °F and +46 °F Nutritional values per 100 g -
Pecorino aged over four months. The paste is yellowish white in colour and friable. With a sweet and flavour taste. The flavours are complex and various. Ingredients Pasteurized sheep's milk, salt, rennet, autochthones lactic ferments. Rind not edible covered by protective film. Shelf life 300 days Preservation terms Between +0 °C and +8 °C Between +32 °F and +46 °F Nutritional values per 100 gEnergy Protein Carbohydrate 461 Kcal 1928 Kj 27,6 g 2,12 g Total fat Fat in dry
matterMoisture Moisture/SNF 38 g 52,4 % 27,5 % 44,35 % -
Box Weight – 500 Grams Boxes Per Case – 12 -
Locatelli Pepato Pecorino Is an aged 100% sheeps milk cheese with whole peppercorns produced in Sardegna, Italy. Aged a minimum of 8 months. Locatelli Pepato is a excellent table cheese and also used for grating on pasta, over salads and in soup. Try a wedge and drizzle a little honey over the top... great combination. -
For centuries, majestic castles commanding views of the rivers Rhein and Mosel have inspired legends. The craftsman who lived in these regions used recipes handed down from generations to produce Europe’s finest meats and salamis – gently smoked with secret blends of hardwood and dry-cured with a legacy of practiced patience. Tradition and the flavors of Europe are now the inspiration for Piller’s Black Kassel. From Old Forest Salami to Westphalian Ham, Black Kassel fine meats blend the tastes of two worlds – the European tradition of time-honored food preparation, with today’s demands for distinctive and superior quality.
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Pomodorina is 1932’s special name for our time-honored family recipe, using tomatoes picked from the sun drenched fields of the Emilia Romagna countryside. Within just two hours, the fresh picked and perfectly ripe tomato bounty is milled and kettle-cooked in small batches, with a delicious blend of Italian vegetables, herbs, and extra virgin olive oil. -
Pomodorina is 1932’s special name for our time-honored family recipe, using tomatoes picked from the sun drenched fields of the Emilia Romagna countryside. Within just two hours, the fresh picked and perfectly ripe tomato bounty is milled and kettle-cooked in small batches, with a delicious blend of Italian vegetables, herbs, extra virgin olive oil and Italy’s greatest wine -
Pomodorina is 1932’s special name four our time-honored family recipe, using tomatoes picked from the sun drenched fields of the Emilia Romagna countryside. Within just two hours, the fresh picked and perfectly ripe tomato bounty is milled and kettle-cooked in small batches, with delicious blend of Italian vegetables, herbs, extra virgin olive oil, and fresh picked Italian basil. -
Pack Size – 1/16 LB Tanara Prosciutto is made by taking whole hams, salting them and hanging them to dry for a year or more. The most famous prosciutto is Prosciutto di Parma and the best of the Parma hams is made by Giancarlo Tanara in Langhirano following generations of family tradition. Tanara Prosciutto is aged for up to 18 months, cleaned by hand and then hand rolled and tied, a rare and special treat that is unsurpassed in the world of prosciutto. -
Pack Size – 1/17 LB Tanara Giancarlo prosciutto is produced with pork meat from the best pig breeding areas of the River Po area. Upon arrival to the factory each pork leg is inspected, trimmed, salted by hand with sea salt, cured, then coated with lard and herbs and hung in the maturation room, where windows are opened to take advantage of the dry, down-slope Langhirano wind – a crucial stage of artisanal prosciutto production. This natural, slow- curing leads to the development of a rich, deep flavor with a well-balanced savory note.
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Box Weight – 500 Grams Boxes Per Case – 10
