Cooked Meats
CICCIOLI MORBIDI
Ciccioli Montanari (from the mountain) and Ciccioli Campagnoli
(from the countryside, defined “I Grasol”)
Ciccioli Montanari and Campagnoli represent a typical regional
cold meat specialty. According to tradition they were the cooked
waste parts of the pork meat, but today, the parts used are
actually the trimming throat and the finest parts of the pork. Ciccioli
Montanari after being cooked for a long time are flavoured
pressed and result in their characteristic shape, the typical
square slice.
Ciccioli Campagnoli are still pressed in a very homemade way,
inside a sack that gives them the typical low and round shape.
Ciccioli Campagnoli are more refined also in their mixture made
of bacon and throat parts and selected spice.
They can be eaten as sliced cold cuts together with traditional local
gastronomy products such as Gnocco Fritto, Tigelle, Piadina.
They can also be diced and used to flavour polenta or other cold
courses.
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Cooked Meats
CICCIOLI FROLLI
The consume of Crispy Ciccioli is spread all over Italy. The regional
recipes are different depending on the part of meat used,
type of curing, cut and final shape of the product.
There is a wide range of Crispy Ciccioli, different from region to
region, and the company can satisfy any particular demand.
Greppole are made by cooking selected parts of pork meat. While
they cook, their fat part turns into lard and the lean part becomes
friable, as a crisp.
Depending on the recipe the product is pressed in a round shape
(Frolli = friable) or packaged in a tub.
Ciccioli Croccanti (Crispy) are widely used in aperitifs and
traditional tasty dishes. We suggest matching them with Modena
traditional Vinegar. A part from beer, Lambrusco and Pignoletto
are excellent wines to match with Ciccioli Croccanti.
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Cooked Meats
COPPA DI TESTA
Coppa di Testa is an authentic Italian speciality. It is very
savoury, it is made by a mixture of tongue and lean meat,
from the head of the pig.
The mixture is roughly minced, cooked and then sacked,
still warm, in natural gut or in a particular juta sack.
Coppa di Testa is then flavoured with pistachio, orange,
lemon, garlic or vinegar, according to the local traditions.
It may be consumed in slices or dices.
Sweet taste, tender stiffness it is particularly recommended
as entry dish or it is served together with bread,
bruschette (toasted slice of bread dressed with olive oil,
salt and garlic) or traditional products such as Tigelle,
Gnocco Fritto and Piadina.
It is also ideal to add flavour to polenta. It is excellent
served with red and white full-bodied wines.
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Pancetta
PANCETTE
The art of making flat or rolled-up pancetta is strictly
linked with that of ancient “norcini”. Pancetta is the
result of an accurate selection of fresh pig belly parts.
Meat is trimmed, salted, spiced and seasoned according
to classic methods. The product can be with or without
rind.
Curing may be different from place to place. Among the
most well-known we find the rolled-up Pancetta without
rind, the rolled-up black pepper flavoured Pancetta and
the chilli pepper flavoured Pancetta. Flat Pancetta is
usually smoked or sweet. Excellent is also Pancetta Coppata.
Pancetta is usually sliced and served with bread.
In cooking it is usually minced or diced to flavour buns or
meat sauces.
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Cured Meats
COPPA PARMA IGP | FILONE STAGIONATO
Coppa has its roots in the XVII century. Today the IGP
regulations about Coppa di Parma impose the use of
fresh pork meat, the sack must be made of natural gut
and especially the level of seasoning is checked in order
to guarantee a future to the very old tradition of this
salume. It is appreciated for its medium stiffness and for
its colour, red in the lean part and rosy in the fat one.
Filone Stagionato is rosy coloured and has a very enticing
smell. It is made with selected Italian meat and it
is flavoured by a sweet and delicate curing, in order to
meet the most refined tastes.
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Cured Meats
LARDO STAGIONATO | GUANCIALE
Production of seasoned Lardo
alle Erbe starts from the search
of the best fresh meats available
on the Italian market. After
being accurately processed,
the meat is salted to end its
process by seasoning. Lardo
alle Erbe is sweet and flavoured
and it melts as in the mouth as
on a bruschetta (toasted slice
of bread dressed with olie oil,
salt and garlic), releasing its
unmistakable taste. Guanciale
Stagionato (lard from the pig’s
cheek) comes from the pig’s
cheek meat processed, which is
trimmed and shaped. The final
result is a selected product,
drop-shaped and covered with a
slight patina of black pepper.
Both salumi are excellent in
cooking, sliced or diced, they
can be used to garnish roasts,
pasta, trays of cheese and other
types of salumi.
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Baking Mixes
STRUTTO
Strutto is obtained by melting
the adipose tissue of the pig and
it looks like a white and compact
cream. It is largely used in cooking
both for frying and as ingredient
of many different recipes.
Adding lardo in the texture of any
paste makes it more friable and
gives it taste and crispness. It is
also used in bakery and confectionery
products. As it smokes at
very high temperature it is excellent
in frying, in fact it is used to
fry fish, Gnocco Fritto, chips and
typical Carnival sweets (Frappe
o Chiacchiere).
Some typical Italian recipes require
the use of strutto: Piadina
romagnola, l'Erbazzone reggiano
(Reggio Emilia), Tigelle
modenesi (Modena), seadas
and pardulas sarde (Sardinia),
cannoli siciliani(Sicily) and other
regional specialities.
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Snacks
PIADISSIMA
Is composed of precooked Piadina, a typical Italian flatbread still
cooked one by one by hands,
stuffed with quality salumi and cheese typical of our country.
PIADISSIMA can be eaten as a snack or can replace lunch or dinner.
The best way to enjoy PIADISSIMA is to heat it two minutes
in the pan, in the toaster or in the oven.
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Flavored Condiments
GLI INDISPENSABILI
Bacon cream, flower selected lard, lard velvet sauce,
tradizional “pesto”, lard vegetable-flavoured, sweet and delicacies
bread-ciccioli, all fried.
A range of products made on purpose
to help your cooking and creativity.
From starters to sweets,
ideal for the most traditional chefs
or for daring testers.
Gigi’s Gli Indispensabili
Is what you needed!
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