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Italian tradition. “Una fetta tira l’altra”. One slice calls for another … And this ham, the best time to enjoy it is during a meal, is in antipasto, appetizers, clear taste buds and intact appetite. Voila, we told you everything. And now ? Buon appetito!
San Daniele is unique. Unique … because, more than a ham, it’s a culture. The ham comes from the expert hands of a handful of men considered here in San Daniele as true masters. It is the fruit of ancestral craftsmanship, which contains centuries of tradition and a taste that has survived through the ages to arrive intact to Cagette.
This ham is healthy! It might be hard to believe but research shows that the acorns eaten by the spanish iberico pigs are rich sources of oleic acid. It is the same chemical found in olives, and the pigs are often referred to locally as “olives with legs”.
Why is dry sausage so rich in protein?
The drying causes a nutritional concentration and, consequently, an increase in the nutrient content. Dry sausage is an excellent appetite suppressant. Its high protein content leads, among other things, a satietogenic effect, ideal for fighting against small hungers.
This delicious chorizo is a dry-cured sausage made from the famous Ib?rico pork of Spain. Seasoned with the smoky paprika from western Spain, it has a deep red color and a complex meaty flavor. Slice thinly and serve with fresh bread and a glass of great Spanish wine.
A p?t? de campagne is the easiest terrine to make, and in the spirit of its origins?a humble but delicious dish made from trimmings or inexpensive cuts of meat?should be made with whatever garnish is on hand and eaten simply, with a good baguette and French Dijon. Add a salad of fresh greens, and you’ve got a simple midweek meal. It’s also a fabulous make-ahead dish for a weekend dinner party.