The Mixed-Fed Iberian Shoulders '5B' (Boned) by Estirpe Negra are made the front limbs of prime Iberian Pigs, which are carefully selected pig farms in Extremadura (Spain). Here, the pigs are reared semi-extensively on the largest expanses of 'Dehesas' (grazing pastures) found on the Iberian Peninsula.
These shoulder hams are the result of an on-going quality-improvement project over the past 20 years, in collaboration with Iberian pig farmers, under the control and supervision of Estirpe Negra, as well as several animal nutrition companies. This project is aimed at improving the quality and bouquet of these shoulder hams, by using a special diet based on cereals and other natural ingredients. This results in the Iberian Shoulders '5B' having a more fluid and healthy fat, which is streaked throughout the meat, a better aroma with a smooth intense flavour, a fine texture, and at the same time, being low in salt.
Presentation: Vacuum-packed boned shoulder ham.
Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.
A rustic, full-flavoured and versatile cream to spread on bread or to complement your dishes in a unique way.
The South Tyrolean farm bacon is a culinary event of the special kind. An exclusivity, only in tiny amounts available, for gourmets oriented to pleasure to whom among other things also is aware of the great importance of an adequate fat portion. The meat comes pigs who are held appropriate to the species on small-structured South Tyrolean farms and are nourished freely of genetic engineering with especially well-chosen feed. The result are the pigs who prove an especially mellow bacon.
An all-natural salame, without adding additives, antioxidants and gluten derivatives.
Salame Geminiano ca. 1,2 kg. - Maletti 1867
Table Parmesan - an original Italian Stravecchio. The cheese is compact in his structure with little punching, like the Grana (Parmesan). With increasing maturity this cheese tends to become emery and fragile.