Artisanal Charcutterie
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ARTISANAL CHARCUTTERIE LIST OF PRODUCTS & DESCRIPTION Guanciale Guanciale is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, Italian for cheek. 520 THB/KG Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate. Upon cooking, the fat typically melts away giving great depth of flavor to the dishes and sauces it is used in. In cuisine Guanciale may be cut and eaten directly in small portions, but is often used as a pasta ingredient.It is used in dishes like spaghetti alla carbonara and sauces like sugo all'amatriciana. Coppa / Cabecero de lomo Capocollo or Coppa is a traditional Italian and Corsican pork cold cut (salume) made from the dry-cured muscle running from the neck to the 4th or 5th rib of the pork shoulder or neck. 1030 THB/ Kg It is a whole muscle salume, dry cured and, typically, sliced very thin. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold-cuts that are used in similar dishes This cut is typically called capocollo or coppa in much of Italy and Corsica. Regional terms include capicollo (Campania), capicollu (Corsica), finocchiata (Tuscany), lonza (Lazio) and lonzino (Marche and Abruzzo). Capocollo is esteemed for its delicate flavor and tender, fatty texture and is often more expensive than most other salumi. In many countries, it is often sold as a gourmet food item. It is usually sliced thin for use in antipasto or sandwiches such as muffulettas, Italian grinders and subs, and panini as well as some traditional Italian pizza. A piece of Coppa Spécialité Corse (Corsica). A balanced quantity of white fat is important for flavour and softness. Lonza / Lomo embuchado Cured pork loin is found in various cuisines in Mediterranean Europe and South America. 1030 THB/ Kg It is typically salted or brined then dried or smoked. Spain: In Spanish cuisine, lomo embuchado is a dry-cured meat made from a pork loin, sometimes called lomo for short. It is similar to cecina, but with pork instead of beef. Italy: In Italian cuisine, there are many variants of lonza stagionata. Capocolla is very similar, but made from the neck muscle rather than the tenderloin, and often stuffed into a casing. Corsica: In Corsican cuisine, lonzu is cured loin. Cyprus: Sliced Luntza (left) along with chiromer, onions and olives In Cypriot cuisine, lountza (Greek: λούντζα) is brined, marinated in red wine, dried, and smoked. Greece: In Mykonos and Syros, Greece louza is preserved pork loin.[2] Lomo en Manteca It is denominated “loin in butter” to the product obtained with the pork loin fried ( Comfit ) in lard of pig with salt and spices . 780 THB/ Kg The flavor of the dish is different depending on the butter that is used to cook it, which can be white lard or white lard with Paprika. The “lomo en Manteca” is a typical dish from the south of Andalusia ( Spain ), as well as the butter used to prepare it. Filetto Cured pork tenderloin is found in several Mediterranean Countries and under slightly different treatment 1050 THB/ Kg We talk about a lean salume ( dry cured full muscle ) which, eventually use to be coated with herbs and/ or spices and occasionally smoked. Served I many ways and following the creativeness of the chef, the “filetto” find a great combination with Olive oil and herbs or with cheese and fruits. Chorizo in lard Typical from Spanish traditional cuisine, the lightly cured chorizo is fried at low temperature in pork rendered lard ( butter ) 910 THB/ Kg This process enhance the flavor of the chorizo while, meantime, transmit the red color and the herbal aroma to the lard, making it a delicious option to spread over a loaf of toasted rustic bread. Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with pimentón – a smoked paprika – and salt. It is generally classed as either picante (spicy) or dulce (sweet), depending upon the type of pimentón used. Hundreds of regional varieties of Spanish chorizo, both smoked and unsmoked, may contain garlic, herbs, and others We can also find among preserved salami in lard, “Salchichon “ in lard and then, the absence of the Paprika always present in the chorizo, will provide a white butter instead and the flavor will be determined by the garlic and black pepper. Chorizo in olive oil Spanish chorizo has traditionally been preserved in Olive Oil 1030 THB/ Kg This technique allow a juicy preserve while improving the complex aromas of the chorizo with the diverse nuances of the many Spanish virgin olive oils. Sliced or full pieces become a delicacy as snacks or over a Pizza, Panini etc. Salami coated with spices All our salamis Can be supplied with herbal and spices coating following the palate of the Gourmets. 1160 THB/ kg Mediterranean herbs such as Oregano, Thyme, Fennel, Rosmary, Cumin, Dry garlic Etc. Spices such as Black Pepper, Chilly, Paprika, Star anise ….. Will enhance the taste of our creations. Loin in olive oil Spanish Cuisine has traditionally found Virgin Olive oil to be a great preserving agent for any meat or fish requiring long term storage. 1160 THB/ Kg At first used as a necessary technique to preserve foods when in absence of refrigerators, nowadays, Virgin Olive oil preserves have become a must when looking for an authentic Mediterranean Cuisine. Panceta / Dry Cured bacon Mediterranean approach to the pork belly, avoid hot smoking ( cooking by smoking ) techniques and rather, rely in Salt, spices and dry curing to produce this sparkling and salty product. 455 THB/ Kg Aging under the appropriate conditions, and eventually a short cold smoking, provide this Pork belly a unique flavor while avoiding the masking effect of the intense hot smoking process. Pancetta arrotolata Pancetta is an Italian bacon made of pork belly meat that is salt cured and spiced with black pepper and sometimes other spices. Pancetta in Italy is often consumed raw. 650 THB/ kg The two basic types of pancetta are the arrotolata (rolled) and stesa (flat). The arrotolata, salted, is mainly cut in thin slices and eaten raw as part of antipasti or simply as a component of a sandwich; the stesa is often used chopped as an ingredient in many recipes, or cut in thick strips, that are usually eaten grilled. Lardo style “Colonnata” Lardo is a type of salumi made by curing strips of fatback with rosemary and other herbs and spices 650 THB/ Kg The most famous lardo is from the Tuscan hamlet of Colonnata, where lardo has been made since Roman times. Colonnata is a frazione of the larger city of Carrara, which is famous for its marble; Colonnata is itself a site where Carrara marble is mined and, traditionally, lardo is cured for months in basins made of this local marble. Lardo di Colonnata is now included in the Ark of Taste catalogue of heritage foods . Another prized form of lardo is the Valle d'Aosta Lard d'Arnad, product from the area of Arnad in Aosta Valley. Both superior types of lardo may be served very thinly sliced as an antipasto. Culatello The culatello is a “salume” typical from Parma province in Italy. 1160 THB/ Kg The Culatello, is mentioned for the very first time in a document dating from as early as 1735, It’s produced by using a selected full cut of meat located in the back side of the ham. The process of dry curing requires at least some 10 months for the cuts weighing 3 kgs ( Raw ) and going up to 14 months for the cuts over that weight. Bresaola Bresaola is air-dried, salted beef (but also horse, venison and pork) that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. 1220 THB/ Kg It is made from top (inside) round, and is lean and tender, with a sweet, musty smell.[1] It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region. A strict trimming process is essential to the rich taste. Legs of beef are thoroughly defatted and seasoned with a dry rub of coarse salt and spices, such as juniper berries, cinnamon and nutmeg. They are then left to cure for a few days. A drying period of between one and three months follows, depending on the weight of the particular bresaola. The meat loses up to 40% of its original weight during aging. As an antipasto, bresaola is usually sliced paper-thin and served at room temperature or slightly chilled.[3] It is most commonly eaten on its own, but may be drizzled with olive oil and lemon juice or balsamic vinegar, and served with rocket (rucola, arugula) salad, cracked black pepper, and freshly shaved Parmesan cheese. Bresaola is sometimes confused with carpaccio, which is made from raw beef. Sliced bresaola should be stored well wrapped in a refrigerator. Chorizo Cular The chorizo cular is a variety of Iberian ( Spanish Peninsula ) chorizo made exclusively with black pork . 1030 THB/ Kg It is presented in 40-60 mm thick gut (cular). Of caliber and 50-60 cm. of length. At the cut it presents a marble aspect with predominance of the lean part, of bright red color. It consists of 80% lean Iberian pork, 20% bacon , salt , paprika , garlic , oregano , other spices, white wine and olive oil, although its ingredients may vary. Its drying usually lasts from 3 to 4 months. Its most usual form of sale is in whole pieces of about 850 grams.