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Italian Food Joy®

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Salami assortment

 74.00 175.00

Seller: Salumificio Gamba Edoardo

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1, 2, 3

SPECIAL OFFER – FREE SHIPPING!!

Hamper SA021-A “Salami assortment” contains:

  • 500 g  Filzetta natura Salami
  • 700 g  Cresponetto Salami (with cheese)
  • 310 g  2 Bio Salamini (Certification I.C.E.A.)
  • 250 g  Bio Strolghino (Certification I.C.E.A.)
  • 250 g  Bio Strolghino with wild fennel and chili pepper (Certification I.C.E.A.)
Quantity Code n. Cost of the Goods
1 Hamper-SA021-A-1 € 74
2 Hamper-SA021-A-2 € 120
3 Hamper-SA021-A-3 € 175

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.

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Description

Salami
Designation: SALAME FILZETTA NATURA
Net quantity:  500 g
Ingredients: Pork meat (from Italian breeding farm), salt, spices, wine, dextrose, sucrose. Stuffed into natural bovine casing.

Designation: SALAME CRESPONETTO
Net quantity:  700 g
Ingredients: Pork meat (from Italian breeding farm), Branzi cheese 18% (milk, rennet, salt), salt, spices, wine.
Stuffed into natural pork casing.

Product Description: the product is prepared with pork meat from Italian breeding farm, seasoned with spices, garlic steeped into red wine (Valcalepio) from organic farm is added to the blend. The product is processed and matured following Gamba’s Traditional Recipe.
Product preservation: the max temperature is 2 ÷ 12°C if in natural casings or in micropierced bags while is 0 ÷ 4°C if in vacuum-packed. The shelf life in vaccum-packed is 90 days since date of packaging product while the shelf life is 60 days since delivery in micropierced bags.
Product use: once the product is cut it is best to wrap a dry cloth around it and store it in a refrigerator: 0°C– 4°C.
It is best to take the product out of its vacuum packaging one day before its consumption and leave it in a cool (max 10/14°C) and dry (preferably hung) place or in a refrigerator at 0°C– 4°C.
Produced and packaged by: Salumificio Gamba Edoardo, Via G. Mazzini n° 105 – 24018 Villa d’Almè Bergamo, Italy
Country of origin / place of origin: Italy
Production lot: see on the label
Shelf life: see on the label
Allergenic ingredients : absence of GMOs, gluten, milk-derivatives, nitrites, nitrates, nor any other preservatives and/or antioxidant


Salami

Designation: SALAMINO BIO (CERTIFICATION ICEA)
Net quantity:  155 g
Ingredients: Pork meat (from Italian organic farm), salt, spices (from organic agriculture), organic wine. Stuffed into natural bovine casing.
Product Description: the product is prepared with pork meat from Italian organic breeding farm, seasoned with spices from organic farm, garlic steeped into red wine (Valcalepio) from organic farm is added to the blend. The product is processed and matured following Gamba’s Traditional Recipe.
Certification I.C.E.A.: The “Organic” certification “IT BIO 006 C642” issued by the Institute of Organic Certification and Quality I.C.E.A. for organic meats and cured meat products in compliance with EC Reg. 834/07 and EC 889/08.
Product preservation: the max temperature is 2 ÷ 8°C if in natural casings or in micropierced bags while is 0 ÷ 4°C if in vacuum-packed. The shelf life in vaccum-packed is 120 days since date of packaging product while the shelf life is 90 days since delivery in micropierced bags.
Product use: the absence of nitrites may give a darker colour to the whole product or to the first slices of it if the product is cut and then stored in a refrigerator. Once the product is cut it is best to wrap a dry cloth around it and store it in a refrigerator: 0°C– 4°C.
It is best to take the product out of its vacuum packaging one day before its consumption and leave it in a cool (max 10/14°C) and dry (preferably hung) place or in a refrigerator at 0°C– 4°C.
Produced and packaged by: Salumificio Gamba Edoardo, Via G. Mazzini n° 105 – 24018 Villa d’Almè Bergamo, Italy
Country of origin / place of origin: Italy
Production lot: see on the label
Shelf life: see on the label
Allergenic ingredients : absence of GMOs, gluten, milk-derivatives, nitrites, nitrates, nor any other preservatives and/or antioxidant


Salami

Designation: STROLGHINO BIO NATURA (CERTIFICATION ICEA)
Net quantity:  250 g
Ingredients: Pork meat (from Italian organic farm), salt, spices (from organic agriculture).Stuffed into inedible collagen casing.
Product Description: the product is prepared with pork meat from Italian organic breeding farm, seasoned with spices from organic farm. The product is prepared and matured following Gamba’s Traditional Recipe.
Certification I.C.E.A.: The “Organic” certification “IT BIO 006 C642” issued by the Institute of Organic Certification and Quality I.C.E.A. for organic meats and cured meat products in compliance with EC Reg. 834/07 and EC 889/08.
Product preservation: the max temperature is 2 ÷ 12°C if in natural casings or in micropierced bags while is 0 ÷ 4°C if in vacuum-packed. The shelf life in vaccum-packed is 120 days since date of packaging product while the shelf life is 90 days since delivery in micropierced bags.
Product use: the absence of nitrites may give a darker colour to the whole product or to the first slices of it if the product is cut and then stored in a refrigerator. Once the product is cut it is best to wrap a dry cloth around it and store it in a refrigerator: 0°C– 4°C.
It is best to take the product out of its vacuum packaging one day before its consumption and leave it in a cool (max 10/14°C) and dry (preferably hung) place or in a refrigerator at 0°C– 4°C.
Produced and packaged by: Salumificio Gamba Edoardo, Via G. Mazzini n° 105 – 24018 Villa d’Almè Bergamo, Italy
Country of origin / place of origin: Italy
Production lot: see on the label
Shelf life: see on the label
Allergenic ingredients : absence of GMOs, gluten, milk-derivatives, nitrites, nitrates, nor any other preservatives and/or antioxidant


Salami

Designation: STROLGHINO BIO NATURA CON FINOCCHIETTO SELVATICO E PEPERONCINO (CERTIFICATION ICEA)
Net quantity:  250 g
Ingredients: Pork meat (from Italian organic farm), salt, wild fennel 2% (from organic agriculture), chili pepper 2%, spices (from organic agriculture). Stuffed into non-edible collagen casing.
Product Description: the product is prepared with pork meat from Italian organic breeding farm, seasoned with spices from organic farm. The product is prepared and matured following Gamba’s Traditional Recipe.
In this product we add Wild Fennel seeds and chili pepper to the original recipe.
Certification I.C.E.A.: The “Organic” certification “IT BIO 006 C642” issued by the Institute of Organic Certification and Quality I.C.E.A. for organic meats and cured meat products in compliance with EC Reg. 834/07 and EC 889/08.
Product preservation: the max temperature is 2 ÷ 12°C if in natural casings or in micropierced bags while is 0 ÷ 4°C if in vacuum-packed. The shelf life in vaccum-packed is 120 days since date of packaging product while the shelf life is 90 days since delivery in micropierced bags.
Product use: the absence of nitrites may give a darker colour to the whole product or to the first slices of it if the product is cut and then stored in a refrigerator. Once the product is cut it is best to wrap a dry cloth around it and store it in a refrigerator: 0°C– 4°C.
It is best to take the product out of its vacuum packaging one day before its consumption and leave it in a cool (max 10/14°C) and dry (preferably hung) place or in a refrigerator at 0°C– 4°C.
Produced and packaged by: Salumificio Gamba Edoardo, Via G. Mazzini n° 105 – 24018 Villa d’Almè Bergamo, Italy
Country of origin / place of origin: Italy
Production lot: see on the label
Shelf life: see on the label
Allergenic ingredients : absence of GMOs, gluten, milk-derivatives, nitrites, nitrates, nor any other preservatives and/or antioxidant

Salumificio Gamba Edoardo

In 1880 Villa d’Almè was an important village on the road between Bergamo and Brembana Valley. In the main square of the village Giovanbattista Gamba started his business, selling cured meat products, then opened  a tavern with his wife. Wayfarers could taste cured meat products and aged cheeses from the best valley cheese makers. Edoardo, son of the founder, developed the business. Then Celso, Giovanbattista’s grandson, contributed to improve the slaughtering and meat selling activities. Experience, tradition and old-fashioned values have been handed down for generations. Nowadays Claudia and Pierluigi Gamba, current owners, go on together, using the handcrafted tradition received from past generations as a basis to expand their range, improve their products and manufacturing processes. The “Gamba” brand is renowned for goodness and authenticity and it has received awards and certifications.

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