Showing 1–15 of 17 results

Beef Salami 200/G

238.00

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.

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

Why are they called Chorizo Extra Mild?
Chorizo from Spanish or chouriço (from Portuguese) is a type of pork sausage.

EXTRA INFORMATION
Chorizo is eaten sliced in a sandwich, grilled, fried, or simmered in liquid, including apple cider or other strong alcoholic beverages such as aguardiente. It is also used as a partial replacement for ground (minced) beef or pork.

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.

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.

Landjaeger 250/G

297.50

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.

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!

Pepper Fine Salami 250/G

412.00

Why are they called Pepper Fine Salami?
Salami is a cured sausage consisting of fermented and air-dried meat, typically pork. … The word salami in English comes from the plural form of the Italian salame … meat, ground and extruded into an elongated, thin casing (usually cleaned animal … Westphalian salami is made with fast technology from pork meat, pepper.

EXTRA INFORMATION
If dry salami hasn’t been opened yet, it can last up to six weeks unrefrigerated, and according to the USDA, “indefinitely” in the refrigerator. But cutting salami allows bacteria to reach the sausage, thus sliced salami can only last up to three weeks in the fridge, and up to two months in the freezer.

Pepperoni Stick 250/G

550.00

Why are they called Pepper Fine Salami?
The term “pepperoni” is a borrowing of pepperoni, the plural of peperone, the Italian word for bell pepper. … In Italian, the word peperoncino refers to hot and spicy peppers.

EXTRA INFORMATION
Pepperoni is a dry-cured sausage. Dry-cured sausage recipes include Lactic acid from a natural fermentation process to kill bacteria and prevent its regrowth in the meat. … So, if the sausage is reasonably fresh, then yes, it is perfectly OK to eat uncooked pepperoni or any other dry-cured sausage.

Made of high-quality lean meat seasoned with fresh spices.

Primo Hungerian Salami 250/G

423.00

Why are they called Primo Hungarian Salami?
The Hungarian salami is a unique sausage that 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
Primo Thinly Sliced Hungarian Mild Salami is gluten-free, contains no artificial colors and no artificial flavors.

Primo Pepperoni Salami 250/G

495.00

Why are they called Primo Pepperoni Salami?
Primo Pepperoni Salami is made from coarsely minced Australian pork and beef. Seasoned with black peppercorns and hot chili.
Gluten-free.

EXTRA INFORMATION
Salami and pepperoni are safe to eat if it is not cooked … with a lacto-bacteria which thrives in salty conditions and is a good probiotic.

Salami Napoli 250/G

548.00

Why are they called Salami Napoli?
Salame Napoli is made of a mixture of fresh Italian pork, black pepper, and spices. It has a firm and dense consistency, bright red color, and is speckled with pepper grains. It has an artificial hand-tied casing.

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!

Salami Piccante 250/G

487.50

Why are they called Salami Piccante?
Delvecchio Salame Piccante is a spicy Italian cured meat made with different sized chunks of pork meat (size 12) which are carefully selected according to the traditional homemade recipe. … Its appearance is typical of cured salami, it is stuffed into a beef casing and weighs 1.8/2.0 kg.

EXTRA INFORMATION
Salame Piccante is a spicy salami with red peppers and several varieties of paprika. It’s hot, but not so much that it overwhelms the great flavor of artisan cured.