From the classic handmade cured meats, this cheek jowl is a delicious opportunity for those who love the tradition of the tasty and renowned mountain cured meats of Sardinia. It is characterized by its delicate and just spicy taste and the hard rind that characterizes it together with its intense flavor, excellent to flavor many traditional recipes of Sardinian cuisine and beyond - sauces, croutons, etc..
The mountain dry-cured ham of the Belvì delicatessen (Nuoro) is prepared according to the Sardinian tradition, cured with care in the mountains of Sardinia. Obtained by cutting the thigh or hind limb of the pig, the ham is cured in the climate of Belvì, in the heart of Sardinia and arrives at the table ready to be sliced! The ham in slices preserves at its best all the taste and aromas of the mountain air, to be served as an appetizer, main course or for filling sandwiches and recipes with ham
The pork sausage is the most traditional of Sardinian cold cuts, which cannot be missed among the appetizers of the land for occasions of conviviality and taste. The coarse-grained sausage of the Belvì Delicatessen (Nuoro) is produced according to tradition, with mincing of the pork, mixture with spices and flavourings, drying and seasoning ideal for this sausage.
The classic sausage, the most traditional of Sardinian cold cuts, is revisited by our kitchen, even in its version of sausage with aniseed. During the mixing of pork meat, the sausage is flavoured with a touch of aniseed flavour, delicate but perfect with pork meat because of its intense aroma. A typical taste of the Sardinian salami and cold cuts of the Belvì Delicatessen (Nuoro), the sausage with aniseed is produced according to tradition, to be sliced with a knife and served with bread and typical local products, for snacks, main courses and appetizers. The sausage with aniseed from the delicatessen combines the seasoning and the high selection of pork meat with the ingredients of salt, pepper and aniseed seeds.
This sausage is produced according to the tradition of Sardinia and mountain sausages, even in its variant of smoked sausage. After maturing, the sausage is exposed to the fumes of the woods of the territory, trees in the heart of Sardinia that make this smoked sausage a delight for the palate. Perfect for appetizers, snacks and as a second course, to accompany with bread and typical Sardinian products. The smoked sausage of the delicatessen combines tradition of maturation, selection by quality of meat and ingredients, with a careful smoking process, which favors the lengthening of the sausage's shelf life and gives it a characteristic aroma.
This sausage is prepared according to tradition,flavouring its pork meat with spices and flavourings, such as chilli pepper. Prepared from selected lean meats, the coarse-grained sausage respects tradition and combines with the intense flavor of ground chili pepper and spices from the territory of Nuoro. After drying and seasoning, which lasts at least a month, the chili sausage will be on your tables, to be sliced and served with bread and typical Sardinian products. The chilli pepper sausage of the Sardinian charcuterie factory allows you to enjoy seasoning, quality of meat and ingredients, with a pinch of "vitality" of the chilli pepper. The seasoning is obtained in the excellent conditions of the mountains of Sardinia.
La salsiccia di suino è il più tradizionale dei salumi sardi, che non può mancare fra gli antipasti di terra per occasioni di convivialità e di gusto. La salsiccia a grana grossa insula è prodotta secondo la tradizione, con macinatura della carne suina, impasto con spezie e aromi, asciugatura e stagionatura ideali per questo salume.