Showing 1–15 of 35 results

Beef Salami 200/G

325.00

Why are they called Beef Salami?
Salami is a cured sausage consisting of fermented and air-dried meat, typically pork.

EXTRA INFORMATION
Considering salami is dried meat, it’s no surprise that it has a high concentration of protein. Protein is an essential macronutrient, and it helps build and repair our essential tissues. Eating more protein also helps you feel more satiated, so you won’t feel hungry as often.

Beer Sticks 85/G

109.65

Why are they called Beer Sticks?
BEER STICKS’ are about the size of Frankfurters, but the meat is like that of pepperoni OR salami. They are called Beer Sticks in New Zealand but there may well be another name used for them elsewhere.

EXTRA INFORMATION
This product is fully cooked and ready to eat right out of the package.

Carrot Lyoner 200/G

195.00

Why are they called Carrot Lyoner?
Fine Cold cut with Carrots

EXTRA INFORMATION
Carrot Flavor slightly Sweet. Chilled 14 days, Frozen 60 days.

Chicken Lyoner 250grams

197.50

Why are they called Chicken Lyoner?
Delicately blended with the finest red and green chili flakes, this salami will liven up any dish.

EXTRA INFORMATION
Remove the Chicken Lyoners and put them on a plate. Traditional Method: Traditionally, salami like Chicken Lyoners aren’t cooked. They are eaten cold in sandwiches, chopped up and added to salads, or just eaten as is.

Chorizo Bellota Iberia 250/G

475.00

Why are they called Chorizo Bellota Iberico?
Bellota: Spanish for ‘Acorn’, but designating that the pig is entirely acorn-fed. For chorizo to be ‘Iberico’, it must be a black-footed pig, but acorn feeding is not compulsory. The cheaper Iberico chorizos are non-acorn fed, or ‘Cebo’.

EXTRA INFORMATION
The cut is characterized by a coarse slice and brilliant coloration of the infiltration of fat in the muscles of the free-range pigs. The hue is red-purple, with lots of taste and a balance between fat and paprika.

 

Chorizo Extra Hot 250/G

438.00

Why are they called Chorizo Extra Hot?
The red color of Spanish chorizo is due to the heavy amounts of paprika in the spice mix. Depending on the type of paprika used, Spanish chorizo can be either spicy or sweet. The paprika used in Spanish chorizo is almost always smoked, which gives the sausage a deep, smoky flavor.

EXTRA INFORMATION
Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with garlic, pimentón – smoked paprika – and salt. … A rule of thumb is that long, thin chorizos are sweet, and short chorizos are spicy, although this is not always the case.

Chorizo Extra Mild 250/G

438.00

Made from delicate and perfectly cured meat. Pack of 250 grams, sliced.

Galbaneto Hungerian Salami 250/G

448.00

Why are they called Galbaneto Hungarian Salami?
Etymology. The word salami in English comes from the plural form of the Italian salame (pronounced [saˈlaːme]). It is a singular or plural word in English for cured meats of a European (particularly Italian) style.

EXTRA INFORMATION
Considering salami is dried meat, it’s no surprise that it has a high concentration of protein. Protein is an essential macronutrient, and it helps build and repair our essential tissues. Eating more protein also helps you feel more satiated, so you won’t feel hungry as often.

Hungarian Salami 250/G

375.00

Made from high-quality lean meat seasoned with fresh spices. Pack of 250 grams, sliced.

Hungerian Salami 250/G

372.50

Why are they called Hungarian Salami?
The Hungarian salami is a unique sausage which is smoked and has white mold. In the traditional process, the use of starter cultures and sugars are not allowed. The sausage should not exhibit any acidity.

EXTRA INFORMATION
Hungarian Paprika Salami. This is traditionally a pork sausage or a mixture of pork and beef.

Hunter Lyoner 250/G

197.50

Why are they called Hunter Lyoner?
Is a fine ground pork sausage using cubes of ham and other ingredients vary in location. It is a part of the cuisine of China, Germany, Poland, and the United States. Hunter Sausage- Is a type of polish sausage, coarsely ground, seasoned w/ black & white pepper, and a generous amount of garlic.

EXTRA INFORMATION
Is a type of polish sausage, coarsely ground, seasoned w/ black & white pepper and a generous amount of garlic

Landjaeger 250/G

347.50

Why are they called Landjaeger?
It is a type of sausage, traditionally made with pork, beef, and spices, whose name is derived from a German expression “lang tige” which means “smoked for a long time and air-cured for a long time.” The German word “Jäger” means “hunter,” which is linked to its tradition as food consumed by hunters because it could.

EXTRA INFORMATION
Landjäger tastes nothing like dry salami. Eaten straight from the deli, it goes well with a cold beer. As a meal, landjäger sausage can be boiled and served with potatoes and fresh greens. To reduce the fat, poke holes through the casing of your landjäger before you boil it.

Meatloaf 200grams

195.00

Why are they called Meatloaf?
Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, then baked or smoked. The final shape is either hand-formed on a baking tray or pan-formed by cooking it in a loaf pan.

EXTRA INFORMATION
For a meatloaf made with leaner beef or turkey, consider mixing in some ground pork and/or veal in order to achieve a moist, tender meatloaf. Chopping up bacon and adding it to the mix is always a great way to add fat. Oh, and covering it in bacon never hurts, either.

Milano Salami 250/G

438.00

Why are they called Milano Salami?
Traditionally produced for centuries in Italian old-country farmhouses and villages, Milano salami is dry-cured and made with pork, sea salt, and red wine. Beretta’s Salamis are made from the finest raw materials and ingredients available to recreate these regional Italian cured meats.

EXTRA INFORMATION
Salami is shelf-stable, so it doesn’t require refrigeration, but it will continue to dry out. For best results, keep it wrapped in butcher paper and put it in the fridge. DO NOT FREEZE OR PUT IN A PLASTIC CONTAINER!