Bresaola22,00€ Hiblasus the traditional cold cuts
The bresaola is lean and tender leg of beef salted and air-dried to create a sweet smelling. It usually appears as a cylinder more or less regular. When cut, the bresaola has a compact red colour with few veins. It is eaten sliced, as an starter or as a main course.
Aged Pork Neck12,80€ Hiblasus the traditional cold cuts
The capocollo is a cured meat obtained by processing the upper portion of the pig's neck and part of the shoulder. The meat is first salted and massaged to promote the uniform absorption of salt, then stuffed into a natural casing and finally aged.
Cured Bacon6,60€ Hiblasus the traditional cold cuts
Stretched cured bacon is a particular variety of bacon because instead of the rolling cured bacon it is aged in its original shape (flat) and skillfully salted and flavoured.
The artisan processing of the pig follows the ancient methods and a slow ageing phase that enhances all its characteristics.