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Bresaola

Bresaola
A specialty of the Lombardy region this beautifully dry-cured beef is aged for about two-to-three...
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$5.60
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A specialty of the Lombardy region this beautifully dry-cured beef is aged for about two-to-three months until it turns hard outside, silky smooth inside when sliced and a blush of dark red, almost purple hue. Its quite lean, smells sweet and we serve it with fresh ricotta and a hint of chives or simply by itself. 

Our Salumi

Salame is a dry-cured sausage and artisan salame like ours melts in your mouth, free-range and th...
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One of our most requested salumi, this salame is flavoured with black truffle shavings imported f...
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$6.50

Prosciutto

Paper-thin, with the perfect amount of fat, prosciutto delicately wrapped around a handmade griss...
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$5.20

Lonza

A salted, cured and dried free-range pork loin seasoned with herbs and spices. It takes three mon...
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