Pre Sliced Italian Meats
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Cured meats were developed as a need to conserve meat for months and there are three principal ways by which the curing process can take place; salting, smoking or simply air-drying.

Italians have been curing meat for thousands of years, with each region having its own varieties and specialities. Today, pork is the most common type of meat used, with the rearing of pigs being especially common in the northern regions of Italy. Probably the best known of all Italian cured meats is Prosciutto Crudo, which hails from Northern Italy's province of Parma, the same area famous for Parmesan cheese. Parma hams are seasoned, salt-cured and air-dried but not smoked and are usually thinly sliced and eaten raw as an appetizer (often with melon) but are also used in cooking as well, such as for flavouring soups.

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Montana

Premium Pre Sliced Italian Meats

Origin: Lombardy, Italy
Company: MONTANA is a traditional company with the philosophy of ‘no compromise’ where quality, taste & flavour are key elements to this reputable Italian company. Also in their vast range of cured meats are the following pre sliced meats perfect for the retail sector, deli bars & snack outlets.

Range:
• Prosciutto di Parma DOC
• Prosciutto Crudo
• Salame Milano
• Salame Napoli
• Mortadella
• Coppa di Parma
• Antipasto
• Bresaola
• Carpaccio della Valtellina

Pack Size Options: From 1 x 80g to 1 x 150g case sizes
Unit Packaging Type: Packet
Suggestions: Ideal selection for toasted bruschetta & Panini or served with salad and Italian cheeses.
* denotes approx weight
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