Ingredients: Balsamic Condiment with 100% cook- grape Lambrusco and Trebbiano without addition of wine vinegars.
Description: matured for 20 years in different wood barrels. Highly recommended for refining the dishes.
Matching: grilled, barbecued and cooked vegetables, smoked salmon, soups, pasta, risotto, roast, grilled or boiled meat, boiled potatoes, chips (French fries), fish, cheese, salami and ham, vanilla ice cream, yoghurt, fruit salad, dark chocolate,...
Still today Casa Modena respects this tradition when producing rigorously a Dop product, or rather certificate in the respect of rigid rules foreseen by the law: only meats of national swines are used exclusively, checking the additives and each phase of the working.
Casa Modena presents the salami Felino type, one of the most well-known and appreciated salami of the Italian tradition, produced following rigorously the prescriptions that the masters delicatessen sellers transmit at generations.
The Hungarian Salami Villani is prepared with meats of pure national swine, the thinnest grinding, and with paprika addition. The exclusive characteristics of this salami are the smoking method, made full-scale with beech wood, and its aromatizations obtained with infusions prepared with juniper, cloves and canine rose. It comes seasoned a long time, for further 100 days, and is characterised for the amber colour of its surface after peeling it.
Dry-Cured Ham PDO Parma finely sliced. Flavour: Mild, Area: Emilia Romagna
1 medal = 2 years ageing. This Balsamic vinegar of modena whit 5 medals is aged for 10 years in different wood barrels.
1 medal = 2 years ageing. This Balsamic vinegar of modena whit 7 medals is aged for 15 years in different wood barrels. The Acetaia waiver to the specification of 7,5 medals for 15 years of aging, which is why they printed only 7 medals.