| Castelvetrano Olives | 2/2.52 KG |
| Green Sicilian Olives | 11 lbs (Net Weight) |
| Pitted Calamata Style Olives | 10 KG Keg |
| Pitted French Cocktail Olives | 10 lbs (Net Drained Weight) |
| Spanish Queen Olives | 4/1 Gallon |
| Stuffed Pimento Olives | 4/1 Gallon |
| Gaeta Olives | 11 lbs (Net Weight) |
| Mediterrean Olives Mix | 11 lbs (Net Weight) |
| Pitted Nicoise Style in Sea Salt Brine | 9 lbs Net Weight (8.8 lbs Drained Weight) |
| Olive Medley | 5 Gallon Bucket |
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From a friable and slightly sour paste. The long maturation balances the taste of pecorino with the strong taste of truffle. A well marked cheese and harmonious in taste. Ingredients Pasteurized sheep's milk, salt, white truffle (min 0,3%), rennet, 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 gEnergy Protein Carbohydrate 453 Kcal 1895 Kj 24,1 g 1,6 g Total fat Fat in dry matter Moisture Moisture/SNF 38,9 g 55,9 % 30,4 % 49,75 % -
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 gEnergy 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 % -
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.
