Hamper SA01-C: “Baked cold cuts” comprises:
- 1.5 kg Slice of cooked Piggy ham
- 500 g Slice of cooked salami
- 1 kg Slice of roasted loin with herbs
- 1 Kg Cooked pork roast slice
||Cost of the Goods
COOKED PIGGY HAM
Cooked “Piggy” ham is made using the best heavy Piedmontese pork haunches. It does not contain polyphosphates, gluten or lactose; it is cooked in a low sodium vegetable broth and prepared using a careful selection of natural spices. It’s delicate taste, intense fragrance and unmistakable tender pink slice, make “Piggy” a must-have ingredient on a traditional platter. To enjoy all its goodness, we suggest eating the ham on a slice of toasted bread, but if you’re looking for something tastier, cut the ham into thicker slices and then grill.
A classic sausage, typical of the most ancient Piedmontese tradition. Our cooked salami is characterised by the fragrance of the spices used, such as cinnamon and cloves, that add flavour to the finer cuts of meat like cheeks and throat. Prepared in a natural casing, it is then slowly steamed. It has a typical flavour that is not too salty, a delicate spicy aroma and has a pleasant consistency on the palate. It’s perfect on a platter of various cold cuts paired with mixed sweet and sour vegetables.
ROASTED LOIN WITH HERBS
One of the leanest and most precious parts of the pig, this pork loin is seasoned with the herbs of Provence and is then steamed in the “bollita”, a tasty vegetable broth prepared following an ancient Piedmontese recipe. The fragrance of the herbs, its delicate flavour and its low calorie count make it ideal in the preparation of aperitifs and starters, even for people on energy-restricted diets.
COOKED PORK ROAST
This selected pork roast is roasted following a recipe that originates from the oldest culinary traditions of the Umbria-Marche Apennines. Salumificio Benese reinterprets this recipe by steaming the pork and using carefully selected spices which include black pepper and fennel seeds. We suggest cutting it in thick slices and grilling it together with mixed vegetables.
Salumificio Benese was established in 1973 by the two brothers Antonio and Giuseppe Borra who, together with their friend Bruno Belmondo, set up a small butcher’s laboratory to process pig meat in the historic centre of Narzole.
Drawing on the experience gained in other pork sausage companies in the area and using only raw materials from the surrounding countryside, Mr. Gepe begins producing salami typical of the Cuneo area, Mr. Tonio produces boiled ham and Mr. Bruno, raw ham.
The companies that have chosen this distribution channel are all family-run artisan companies: they produce the best high-quality Italian delicacies. Here you can find the best organic ingredients from Italy for cooking following the Italian style such as Italian ham and roasted cold cuts.
The success and the growing demand for their quality products convince Antonio, Giuseppe and Bruno to move to a larger production facility: giving rise to a fully-fledged company in Bene Vagienna, a few kilometres from Narzole.
Over the years, Salumificio Benese has succeeded in staying true to its Piedmontese traditions; it has been able to expand its product offer by proposing new flavours with a delicate yet strong character, such as the cold cuts that are made with Barolo Docg and Cervere leeks.
Today, Salumificio Benese is a modern company with an efficient production line, that continues to select its raw materials with care and offer quality food products and genuine flavours.