Page 3 - Salumeria Biellese FB_2021-09-01
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• CURED PORK •
CACCIATORINI
A small, coarse ground, air-cured/dried
pork sausage. The recipe originated in
the Northern Hills of Italy and is lightly
seasoned with red wine and garlic.
The name Cacciatorini comes from the
hunters who used to carry these treats
in their bags for a quick snack.
1 lb pkg. - 4 ea per
TFK Item #60575
CAPICOLA
We trim a Berkshire pork shoulder,
season it with Italian hot pepper and
paprika then put it in a cure before it is
fully cooked. This is our interpretation
of the traditional preparation of this
spicy product that would have been
found in Rome and Calabria.
3 lb avg. - 1 ea
TFK Item #60520
CHORIZO SECCO
Fine ground Berkshire pork is spiced
with hot pepper and paprika, and then
it is cured/aged until firm. This product
is a Spanish-style Chorizo. We also
carry a fresh semi-cured Chorizo made
in the Portuguese style.
5 lb pkg. - 11 ea per
TFK Item #60563