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PRODUCT CATALOG Srl Cibaria srl selection of gourmet masterpieces PRODUCT CATALOG srl Cibaria Selection and distribution of gourmet masterpieces, ancient flavors and unmistakable products linked to the territory of Latium and to other Italian regions. Our company history begins in 1976 artisans. A true culture made of deep on the shores of Lake Albano, on the knowledge of the territory, of the product outskirts of Rome, where we started and of its technical preparation, is the preserving the regional gastronomical key element beyond our selection of raw traditions, distributing high quality cold materials. cuts and cheeses to restaurant and specialized delicatessens. Our selections collect the real heritage of Italy’s different regional gastronomies, OUR VALUES revisited in a modern key. We preserve the flavors and the memory of tradition, For over forty years, we have been taking into account new production methods. pursuing the philosophy of “good Since the very beginning, our aim is to and healthy”, entrusting the processing improve dietary intake. to the expert hands of highly skilled 03 04 INDEX P. 06 I SALUMI DI BASSIANO (Bassiano cured meats) P. 08 BASSIANO PROSCIUTTO P. 12 GUANCIALE (Pork jowl) P. 14 COPPIETTE (Dried pork meat) P. 16 I SALUMI DI SAN ROCCO (San Rocco cured meats) P. 18 ARTISANAL MORTADELLA P. 22 PROSCIUTTO NAZIONALE (Cured ham) P. 26 COPPA DI TESTA (Head cheese) P. 28 SALSICCETTE STAGIONATE (Small sausages) P. 30 CORALLINA (Roman salami) P. 32 ARTISANAL SPIANATA (Roman flattened salami) P. 36 ROMAN SALAMELLA (salami) P. 38 LOW SALINITY GUANCIALE (Pork jowl) P. 42 LONZA (Pork loin) P. 44 PECORINO ROMANO PDO 05 P. 48 PARMIGIANO REGGIANO PDO P. 54 SARDINIAN CHEESES P. 56 BORTIGALI CHEESE P. 58 PROVOLETTA CASIZOLU CHEESE P. 60 GOAT’S MILK CACIOTTA P. 62 LATIUM CHEESES P. 64 CACIO MAGNO CHEESE P. 66 PECORINO CHEESE P. 68 ALPINE CHEESES P. 70 GIANDUIOTTO CHEESE P. 72 TOMA VALSESIA CHEESE P. 74 BLU DI ROJ CHEESE P. 76 BEOLA CHEESE P. 78 FOBELLO BUTTER P. 80 SOAKED COD 06 I salumi di Bassiano (Bassiano cured meats) The traditional Roman delicatessen in fine selections of artisanal production. THE COMPANY The Bassiano Reggiani cured meats are produced surrounded by the woods of the Lepini Mountains where the air is fresh, dry and protected from the humidity of the sea. A unique microclimate sublimates the open-window aging process, capturing all the aromas and scents of the surrounding woods. 07 PRODUCT Lorem ipsum dolor sit amet, consectetuer adipiscing elit. Aenean commodo ligula. “I Salumi di San Rocco” sono I Salumi di San Rocco preservano la versione contemporanea le tradizioni, tenendo conto dell’evoluzione della tradizionale salumeria romana; del gusto, migliorando i sapori e riducendo senza glutine e senza lattosio, ad alta drasticamente la salinità. digeribilità e mai salati. Ogni ricetta, di ispirazione medievale, è stata rivisitata e la produzione, I Salumi di Bassiano nascono immersi eseguita con metodo artigianale, nei boschi dei Monti Lepini dove l’aria è sotto lo stretto controllo di mastro è fresca, asciutta e protetta dall’umidità norcino. Nelle lavorazioni si utilizza del mare. Un sapore unico e inconfondibile, carne fresca di suino nazionale, impreziosito dalla stagionatura, lavorata ad arte con l’uso sapiente che avviene a finestre aperte, catturando di aromi del tutto naturali. gli aromi dei boschi circostanti. 08 _Bassiano (Bassiano cured meats ) Bassiano Prosciutto (Ham) An open-window aged Prosciutto, made unique by the extraordinary microclimate of the Lepini Mountains. Gluten, lactose and preservative free. 100% Italian SELECTION Typical in the Latium region, the Bassiano the ham an unmistakable color: Reggiani Prosciutto is among the very red on the outside, pink inside, few Italian hams left to mature with open and white in the fat parts. windows. The Lepini Mountains, where the Bassiano factory is based, benefit from an exceptional microclimate, with an optimal humidity for ham aging. The scents of the woods and hilly meadows penetrate the meat, giving the product a unique flavor. The natural aging process also gives 09 _Bassiano (Bassiano cured meats ) TASTING PRODUCT CODES The Prosciutto slicing immediately ■ Classic Prosciutto with bone unleashes the aromas of well-aged 010009 meats and buttery notes that bind ■ Deboned and pressed Classic Prosciutto to the assimilated woody aromas, 010025 in an enveloping and inviting way, with a light aftertaste of dry hazelnut. ■ Deboned and trimmed Classic Prosciutto Its softness and taste persistence 0100250 stand out when tasting this unique ■ Natural beechwood smoked Prosciutto product. with bone 0100009 The beechwood-smoked version ■ Natural beechwood smoked of this Prosciutto is sublime, witha and deboned Prosciutto perfectly harmonized mixture of 0100252 fragrances. This Prosciutto leaves the typical and delicate aftertaste ■ Gran Riserva Prosciutto with bone, of natural smoked ham. aged 24 months 0100091 ■ Gran Riserva Prosciutto deboned and trimmed, aged 24 months 010024 10 011 _Bassiano (Bassiano cured meats ) Guanciale (Pork jowl) Guanciale naturally aged for over three months. Gluten, lactose, preservative, additive and allergen free. 100% Italian SELECTION The Guanciale di Bassiano, aged naturally for over three months, is characterized by its simple and allergen-free ingredients: salt, wine, pepper, chilli pepper and natural flavors. 12 TASTING PRODUCT CODES While slicing the Guanciale, spice fragrances ■ Guanciale (pork jowl) and scents are immediately unleashed, creating with black pepper a perfect balance between the lean and fat 0101081 parts. Consistency and softness harmoniously ■ Guanciale (pork jowl) bind with a broad and lasting taste. with chilli pepper 010108 The exclusive beechwood-smoked version of our Guanciale, thanks to its delicate smoked ■ Guanciale (pork jowl) wood notes, gives an extra boost to the flavors smoked over beechwood of the typical Roman cuisine recipes. 0101084 13 _Bassiano (Bassiano cured meats ) Coppiette (dried pork meat) The 100% energy super food: a protein concentrate, tasty and low in fat. Gluten, lactose, preservative, additive and allergen free. 100% Italian SELECTION The Bassiano Coppiette are made of selected national pork loin only. The Coppiette are strips of dried pork meat, artfully flavored with salt, wine, chili pepper and fennel seeds. 14 TASTING PRODUCT CODES Its scent is deep and enveloping. ■ Spicy Coppiette (dried pork meat) 1 kg The personality of the classic version with chili 132 pepper is intense and immediately conquers ■ Sweet Coppiette (dried pork meat) 1 kg the palate, perfectly combining with the structure 1322 of the dried meat. Our dried pork meat strips have a tenacious taste and a melt-in-the-mouth ■ Spicy Coppiette (dried pork meat) 100 g texture, which unleashes well-balanced flavors 131 and inexhaustible persistence. ■ Sweet Coppiette (dried pork meat) 100 g A taste of old times. The delicate and refreshing 1310 sweet version, with no chilli pepper, was created for dry meat lovers that do not like spicy flavors. 15 I salumi di San Rocco (our Italian cured meats) Traditional Roman delicatessen in fine selections of artisanal productions. THE COMPANY “I Salumi di San Rocco” are the contemporary The processing involves fresh national version of the traditional Roman delicatessen; pork meat, artfully worked with the Gluten and lactose free and easy to digest. skilful use of noble raw materials. Each of our medieval inspired recipes Our Italian cured meats preserve has been revisited and each product traditions, taking into account the is artisan-made, under pork butchers’ evolution of taste, improving flavors strict control. and drastically reducing salinity. 016 PRODUCT Lorem ipsum dolor sit amet, consectetuer adipiscing elit. Aenean commodo ligula. “I Salumi di San Rocco” sono I Salumi di San Rocco preservano la versione contemporanea le tradizioni, tenendo conto dell’evoluzione della tradizionale salumeria romana; del gusto, migliorando i sapori e riducendo senza glutine e senza lattosio, ad alta drasticamente la salinità. digeribilità e mai salati. Ogni ricetta, di ispirazione medievale, è stata rivisitata e la produzione, I Salumi di Bassiano nascono immersi eseguita con metodo artigianale, nei boschi dei Monti Lepini dove l’aria è sotto lo stretto controllo di mastro è fresca, asciutta e protetta dall’umidità norcino. Nelle lavorazioni si utilizza del mare. Un sapore unico e inconfondibile, carne fresca di suino nazionale, impreziosito dalla stagionatura, lavorata ad arte con l’uso sapiente che avviene a finestre aperte, catturando di aromi del tutto naturali. gli aromi dei boschi circostanti. 017 _I Salumi di San Rocco (San Rocco cured meats) Artisanal Mortadella Highly digestible artisanal mortadella. Without emulsifiers or added fats. Gluten, glutamate and lactose free. 100% Italian SELECTION Mortadella is a true heritage of traditional free and more balanced in flavour. Roman delicatessens. The production of “I Salumi di San Rocco” artisanal While following the ancient guidelines mortadella is based on the use of of the norcina tradition (Italian pork the best fresh Italian pork meat. butchery tradition), this recipe creates The artisanal processing carried out a delicate, highly digestible and well- under the pork butcher’s strict control, balanced product, which leaves room preserves all the authentic scents while for raw materials to release their natural revisiting them in contemporary key. scents, also thanks to the artful addition This product revisiting, compared of
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