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Hamper SA01-A: “Delicacies made with Barolo”
- 800 g Heart of cured pork loin made with Barolo Wine Docg (Controlled and Guaranteed Denomination of Origin)
- 1.5 kg Golì with Barolo Docg
- 800 g Salami with Barolo Docg
||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.
HEART OF CURED PORK LOIN WITH BAROLO DOCG
HEART OF CURED PORK LOIN WITH BAROLO DOCG GRAPE POMACE is a particularly lean and delicate salami. Made with the heart of pork loin, this salami is skilfully spiced, tied by hand and then wrapped in Barolo Wine Grape Pomace for the whole duration of the seasoning process. Because it is gluten-free, low in calories and has a low salt content, it is suitable even for people who need to maintain a healthy diet.
It is excellent when served on a cold cuts platter combined with mixed vegetables and slithers of Parmigiano Reggiano.
GOLI’ WITH BAROLO DOCG
Golì al Barolo, obtained from pork cheek which is adequately seasoned and salted, is left to mature wrapped in Barolo Wine Grape Pomace until it acquires its unmistakable fragrance and distinctive taste. To fully appreciate all its flavour, we suggest serving it on a slice of toasted bread with a drizzle of extra virgin oil.
Perfect as an starter combined with slithers of Parmigiano Reggiano and figs.
SALAMI WITH BAROLO DOCG
Originating from the best Piedmontese pork processing traditions: through the careful selection of the meat and spices, the addition of Barolo Docg wine in the mixture and combining the expert knowledge of all the production phases. Our Salame al Barolo, that does not contain gluten or lactose, is deep red in colour and each slice delicately conveys the unmistakable taste of the “king of Piedmontese wines”, Barolo.
Perfect for a delicious aperitif, it also adds a touch of sophistication to any starter.
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 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.
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 Barolo wine salami.