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Hamper SA011-B: “Leek pork cuts” comprises:
- 600 g Pork roast with Cervere leeks
- 500 g Cotechino sausage with Cervere leeks
- 800 g Ancient tradition salami
||Cost of the Goods
Prices VAT/taxes included.
The food is shipped in order to reduce costs and to dispatch the goods in the best possible condition.
Normally for multi-week duration windows, orders collected from Monday to Sunday are shipped the following Tuesday, so that fresh foods are packed shortly before shipment.
Couriers usually deliver in 48/72 hours.
PORK ROAST AND COOKED SAUSAGE WITH LEAK
PORK ROAST WITH CERVERE LEEKS
Pork loin, one of the leanest parts of the pig, is stuffed with the tender Cervere Leek to enhance its flavour and is then cooked in the “bollita”, a delicious vegetable broth prepared according to an ancient recipe. Cervere leek, with its delicate yet intense flavour, is a unique vegetable thatgrows on the banks of the River Stura and whose authenticity is guaranteed by its Consortium. Pork loin with Cervere leeks is a unique, tasty and exclusive dish, ready to be served and eaten.
COOKED COTECHINO SAUSAGE WITH CERVERE LEEKS
The flavour of the cotechino, a typical peasant sausage, is enriched with Cervere leek, a delicate and delicious autumn vegetable that grows in the territories of the homonymous town in the province of Cuneo. The flavour of the Cotechino sausage made with Cervere leeks is altogether delicate yet decisive. Cooked and then packed: heat in hot water for 15 minutes and then serve warm to fully appreciate all its flavour and its appetising fragrance.
ANCIENT TRADITION SALAMI
The name “Ancient tradition” fully describes its unique flavour of this salami, the result of a workmanship that follows ancient Piedmontese salami processing traditions. A skilful selection of cuts, seasoned with a careful choice of natural spices, blended with care and then hand-tied, give rise to a coarse-grained compact salami, with an intense flavour.
Discover more about the production reading the information into the Hamper SA01-A, selecting the tab “Production”.
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