Other cured meats

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  • Bresaola

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    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.

    22,00 Hiblasus the traditional cold cuts
  • Aged Pork Neck

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    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.

    12,80 Hiblasus the traditional cold cuts
  • Cured Pork Cheek

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    Pork cheek is a cured meat obtained from the cheek of a pig that contains a part of lean muscle and a part of fat, very valuable, definitely higher than what we find in bacon or lard.

    27,00 Hiblasus the traditional cold cuts
  • Pork Loin

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    The pork loin is a aged cured meat product obtained from pork, salted, spiced and flavoured. When cut, the slice of loin is bright red in colour with sparse white streaks of fat.

    7,00 Hiblasus the traditional cold cuts
  • Rolled Cured Bacon

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    Rolled Cured bacon is a cured meat that is obtained from the abdomen of the pig that is tanned with salt, pepper and other spices, rolled on itself and aged.

    11,90 Hiblasus the traditional cold cuts
  • Cured Bacon

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    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.

    6,60 Hiblasus the traditional cold cuts
  • Speck cured pork

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    The speck cured pork is a whole pork leg cured with salt, herbs and spices and smoked over beechwood for a sweet flavour. It's soft as ham.

    11,80 Hiblasus the traditional cold cuts