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The Prosciutto di Parma is one of the most appreciated cold cuts making Italian tradition product throughout the world, which is the secret of its success? At the base there's the non-repeatability of the environmental and climatic conditions, due to which the hams acquire unique organoleptic and tasting peculiarities. The qualitative standard is moreover guaranteed by the strict disciplinary written by the Consorzio del Prosciutto di Parma, born from the union of the producers themselves with the aim of safeguarding the typical characteristics thanks to the 100% traceable production chain. Among the excellence producers it is necessary to mention Onesto Ghirardi, who started to work in this field from 1948 the prosciuttificio still nowadays maintains an artisanal dimension, proving to be very hard to find. The only ingredients are the highest quality meats, salt and time (18 months at least). The last one is essential to obtain a final result that guarantee the aging cellar aroma, but above all the delicate and natural taste that distinguish the author Prosciutto di Parma Ghirardi Onesto. Available within our web store both in pieces Piece of Prosciutto di Parma (parma ham) matured 30 months - Ghirardi Onesto and whole Prosciutto di Parma (whole parma ham) 30 months matured with bone - Ghirardi Onesto.
What's better than a mixed platter of selected high quality cold cuts to start your Christmas lunch? We're going to suggest you the best among the Italian cold cuts to give you and you family or friends an unforgettable taste experience. Salame punta di coltello - Salumificio Lovison: 100% no GMO Firulian pork meats, secret mix of natural spices, hand chopping of the meat in 2cm square pieces and then a 3 months seasoning. The result is a salami with rough grain that will exalt and make you feel the real taste of the meats. Prosciutto San Daniele DOP (raw ham) on piece - Il Camarin: "Il Camarin" is a small artisanal reality that produces only few thousands of pieces per year, these are very accurately selected and then most of them are destined to the selling to the finest butcheries and high restaurants. We're talking about raw hams endowed with exceptional piebald marking and aging, that distinguish themselves for their sweetness that can be guaranteed only by a well measured use of salt. Guanciale (jowl bacon) - La Cinta di Guido: it is made from the meat of an indigenous breed of pigs, the so-called Cinta Senese. The meat of these pigs is much tastier than of the other races, as in the rearing and feeding of these animals, great emphasis is placed on high-quality forage. The fat is less consistent and more fluid, so more pleasant at the palate, this allows the cold cuts obtained to have a faster spread of the aromas used for spicing it, assuring the product optimal aromatic characteristics. CULATELLO DI ZIBELLO DOP ORO SPIGAROLI - SLOW FOOD- GOLD: an institution in the Italian gastronomic culture. Words aren't enough to describe such a masterpiece, just try it.
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News riguardanti hams

SALUMIFICIO Sfreddo TRIESTE, HAM WITH BONE :  In Trieste we produce cooked and smoked hams and others specialties from 1968
It 's the " Prague Ham " known for excellence in the city of Trieste which comes from Central European culinary tradition. It is obtained by processing heavy foreign thighs carefully selected. This Prague with bone is delicately flavored and lightly smoked with beech wood that gives it a nice and unmistakable flavor. The product must be sliced by hand into the vice.

- 19/05/2016 -

Domande su hams

Is your parma hams bled at slaughter?
User: j. macari ( 05/09/2014)

is your parma hams bled at slaughter?
User: ( 05/09/2014)

How long do the hams keep and how do you store them?
User: Debbie ( 29/08/2014)

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