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Compotes, Parmigiano Reggiano PDO, Strolghino salami of Culatello

  • Our excellence for a special Christmas...
    Choose your favourite combination from drop-down menu and find the perfect gift!

    Our compotes are ideal alongside cheese.
  • Once upon a time there were no fridges or avant-garde technology and the production of fine charcuterie was no mean feat. Once the meat had been minced, a number of things could go wrong. The seasons might be too hot or too dry or too wet. Sometimes months of work could be ruined by pure bad luck.

    So pigs were butchered in winter when the cold protected the meat, then everyone prayed to God that everything would go well because that pig represented sacrifice, both in terms of money and hard work. Some chose to make salami and ham and others, who lived in the right towns, were more willing to take a risk and opted to make Culatello. Strolghino was made with the leftovers (a strange word to use for valuable pork thigh). The name speaks volumes of the fears and uncertainties of a task which is still subject to the vagaries of the seasons and of fate. There is nothing accidental about the fact that, in Italian, the archaic verb 'strologare' means to guess, to prophesy, read the stars and the omens, as a fortune teller does. Strolghino, a humble meat because it is made with the pieces cut off Culatello, is a small offering to the fates.

    The meat (lean, in contrast to other cured meats) is minced and seasoned and then stuffed into soft intestine casing and cured for a relatively brief period.

    It is light and delicate in flavour. Try it with home-made bread and if you wish to serve with cheese, go for the unmistakeable Parmigiano Reggiano.

  • Simply a legend. And like all legends, Parmigiano Reggiano has a history of seamlessly blended truth and myth.

    It is an extremely ancient cheese which has been made in the same way at least since the Middle Ages. It is described in the writing of the great Italian poets of the 14th century. Giovanni Boccaccio cited it in his most famous work, The Decameron, in which he imagines "a mountain of grated Parmigiano cheese, on top of which there were people who did nothing but make maccheroni and ravioli and cook them in capon broth and then roll them down so that he who got the most had the most".

    Cooks, gourmands and intellectuals spoke of it. Full-blown declarations of love can be found scattered over time, up to the twentieth century. For example, the writer, Giovannino Guareschi, who seems to have understood everything, not just about Parmigiano, but also about our land itself: “If you observe the texture of Parmigiano under a very strong magnifying glass, it is revealed to be not just an unchanging mass of granules linked together into cheese but a panorama. It is an aerial photograph of Emilia taken from a height similar to that of the Eternal Father".

    The ageing process is crucial, as this is when Parmigiano changes character and transforms into that unique, universally coveted cheese. The minimum ageing process foresees 12 months but we sell 18, 24 and 36 month selections.
    At 18 months, Parmigiano exudes youthful aromas with fresh fruit, grass, flower and milk nuances.
    After 24 months its aromas intensify and culminate in a perfect balance of sweet and savoury; a more pronounced crumbliness highlights the cheese's characteristic grain.
    At 36 months and beyond, this crumbliness is further accentuated, accompanied by spicier flavours, where fresh fruit aromas give way to more intense dried fruit nuances.

  • This is a story which addresses  all those times when you couldn't stand someone and then, ten years later, you find yourself meeting, marrying or developing a lasting friendship with them. It is story which reminds you of when you were very young and your mother would make you eat a dish or food you disliked which has since become your favourite. 

    For the uninitiated, compotes have absolutely nothing to do with cheeses and cured meats; they are alien and far off worlds, perhaps eyed with a touch of suspicion.

    To appreciate their goodness just think back to your childhood, or those first dates, when you put rationality to one side and just followed your gut instincts, closed your eyes and  took a leap into the dark.

    The truth is that no cheese or cured meat is complete without an ingredient which brings out its flavours. Make way for chutney, compote, jam and jelly.

    Onion and Orange Chutney with mature cheese is simply a must.
    Pepper and Strawberry Compote is a highly original combination, perfect served with more delicate, fresh, medium - mature cheeses.
    Pear in Balsamic Vinegar Compote is unforgettable with Parmigiano Reggiano as with all aged, strong flavoured cheeses. The sweetness of pears with vinegar and complex flavours of a fine cheese is a match made in heaven.

  •  Nutrition Information per 100 g of Parmigiano Reggiano Cheese

    Energy 1671 kJ
    402 kcal
    Fat 30 g
      Of Which Saturates 20 g
    Carbohydrate 0 g
      Of Which Sugars 0 g
    Protein 32 g
    Salt 1,6 g

     
    Pear in Balsamic Vinegar Compote

    Energy 1136 kJ
    260 kcal
    Fat < 0 g
      Of Which Saturates < 0 g
    Carbohydrate 66 g
      Of Which Sugars
    1 g
    Protein 0,28 g
    Salt 1 g

    Pepper and Strawberry Compote
    Energy 797 kJ
    188 kcal
    Fat < 0 g
      Of Which Saturates < 0 g
    Carbohydrate 45 g
      Of Which Sugars
    1 g
    Protein 1 g
    Salt 0 g

     
    Onion and Orange Chutney

    Energy 310 kJ
    74 kcal
    Fat < 0 g
      Of Which Saturates < 0 g
    Carbohydrate 8,2 g
      Of Which Sugars 6,9 g
    Protein 0,5 g
    Salt 1 g

    Strolghino Salami of Culatello

    Energy 1481 kJ
    354 kcal
    Fat 23,2 g
    Of Which Saturates 2,8 g
    Carbohydrate 0 g
    Of Which Sugars 0 g
    Protein 36,7 g
    Salt 4,4 g


  • Onion and Orange Chutney
    Ingredients: oranges (46%), onions (24%), sugar, wine vinegar, salt
    Total sugar content: 53g/100g
    Prepared with 143 g of vegetables per 100 g

    Pear in Balsamic Vinegar Compote
    Ingredients: pears (58%), sugar, balsamic vinegar (6%)
    Total sugar content: 53g/100g
    Prepared with 74 g of fruit per 100 g

    Pepper and Strawberry Compote
    Ingredients: strawberries (64%), red peppers (9%), sugar, lemon, balsamic dressing (2%)
    Total sugar content: 53g/100g
    Prepared with 143 g of vegetables per 100 g

    Keep refrigerated after opening (0°/+4°) and consume within 10 days
    Net weight: 106 g

    Parmigiano Reggiano PDO Cheese - Ingredients: Milk, salt, rennet.

    Parmigiano Reggiano cheese is without additives and preservatives and naturally lactose-free. The absence of lactose is a natural consequence of the typical Parmigiano Reggiano cheese making process.

    It contains galactose in a quantity of less than 0,01g/100g.
    Keep refrigerated (4° - 8°)

    Strolghino Salami of Culatello
    Ingredients: Pork, salt, natural flavourings, preservatives: E250, E251.
    Gluten free and Lactose free.

    Store in a cool, dry place. Once sliced, keep refrigerated (0°/+4°).
    Weight: apx 250 gr





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