SALAME GRAN RISERVA
- COD. 008 -

    •    only from fresh Italian pork
    •    weight: about 750/900g
    •    casing:  natural pork casing
    •    average maturation: not less than 90 days
    •    storage: in a cool place

Salame Gran Riserva

SALAME GRAN RISERVA
- COD. 008 -

    •    only from fresh Italian pork
    •    weight: about 750/900g
    •    casing:  natural pork casing
    •    average maturation: not less than 90 days
    •    storage: in a cool place

Salame Gran Riserva

What happens when a Butcher meets a Knight? A Gran Riserva Salami comes to life. The Cavalier Umberto company produces a limited amount of it and with special care due its features: it is made exclusively using top quality trimmings, little salt and peppercorns.  It is matured for a long time (at least 90 days) and in a natural environment, it is checked daily by expert eyes and hands.
All the attention dedicated to it is fully rewarded when this salami is put on the table: upon slicing it releases an intense aroma, which is absolutely unique, and shows a “tear drop”, meaning that it is nice and matured.

Distinguishing marks: gluten and lactose free, without added sugar, without fermentation starter, without added fat, tied by hand

SPALLA DI SAN SECONDO COOKED
- COD. 110 -

    •    only from fresh Italian pork
    •    weight: about 7,000/9,000g
    •    casing:  natural beef bladder
    •    average maturation: 20/25 days
    •    packaging: vacuum-packed
    •    storage: T< +7°C

Spalla di San Secondo

Cooked shoulder ham is a typical deli meat from the Parma area, which was Maestro Giuseppe Verdi’s favourite. Also Cavalier Umberto likes serving cooked shoulder ham to his friends: served warm with side dishes prepared by his wife Rosa, namely fried dough, grilled vegetables, mashed potatoes and warm pickles.  
Shoulder ham is made from a particularly valuable cut that contains both the shoulder and the neck of the pig. Once cured with natural flavourings and salted with dry salt, this pork cut is filled into a casing and tied by hand by Cavalier Umberto’s trusted butchers who take almost twenty minutes to tie a single piece. Before being cooked in water, this deli meat is matured for a certain period of time so that its characteristics are enhanced.
Effort, work and time for a product that fulfils all expectations.
Different types fill the cellar: Spalla di San Secondo cooked bone-in (called “paletta” i.e. Shoulder blade) or cooked deboned (both as a whole piece or in half).

Distinguishing marks: salted and spiced exclusively by hand, gluten and lactose free, tied by hand.

SPALLA DI SAN SECONDO
COOKED, BONELESS
- COD. 120 -

    •    only from fresh Italian pork
    •    weight: about 7,000/9,000g
    •    casing:  natural beef bladder
    •    average maturation: 20/25 days
    •    packaging: vacuum-packed
    •    storage: T< +7°C

Spalla di San Secondo cotta disossata

Cooked shoulder ham is a typical deli meat from the Parma area, which was Maestro Giuseppe Verdi’s favourite. Also Cavalier Umberto likes serving cooked shoulder ham to his friends: served warm with side dishes prepared by his wife Rosa, namely fried dough, grilled vegetables, mashed potatoes and warm pickles.  
Shoulder ham is made from a particularly valuable cut that contains both the shoulder and the neck of the pig. Once cured with natural flavourings and salted with dry salt, this pork cut is filled into a casing and tied by hand by Cavalier Umberto’s trusted butchers who take almost twenty minutes to tie a single piece. Before being cooked in water, this deli meat is matured for a certain period of time so that its characteristics are enhanced.
Effort, work and time for a product that fulfils all expectations.
Different types fill the cellar: Spalla di San Secondo cooked bone-in (called “paletta” i.e. Shoulder blade) or cooked deboned (both as a whole piece or in half).

Distinguishing marks: salted and spiced exclusively by hand, gluten and lactose free, tied by hand.

SPALLA DI SAN SECONDO COOKED,
BONELESS 1/2
- COD. 121 -

    •    only from fresh Italian pork
    •    weight: about 7,000/9,000g
    •    casing:  natural beef bladder
    •    average maturation: 20/25 days
    •    packaging: vacuum-packed
    •    storage: T< +7°C

Spalla di San Secondo

Cooked shoulder ham is a typical deli meat from the Parma area, which was Maestro Giuseppe Verdi’s favourite. Also Cavalier Umberto likes serving cooked shoulder ham to his friends: served warm with side dishes prepared by his wife Rosa, namely fried dough, grilled vegetables, mashed potatoes and warm pickles.  
Shoulder ham is made from a particularly valuable cut that contains both the shoulder and the neck of the pig. Once cured with natural flavourings and salted with dry salt, this pork cut is filled into a casing and tied by hand by Cavalier Umberto’s trusted butchers who take almost twenty minutes to tie a single piece. Before being cooked in water, this deli meat is matured for a certain period of time so that its characteristics are enhanced.
Effort, work and time for a product that fulfils all expectations.
Different types fill the cellar: Spalla di San Secondo cooked bone-in (called “paletta” i.e. Shoulder blade) or cooked deboned (both as a whole piece or in half).

Distinguishing marks: salted and spiced exclusively by hand, gluten and lactose free, tied by hand.

PANCETTA DELLA TRADIZIONE
- COD. 308 -

•    only from fresh Italian pork
•    weight: about 4,800/5,700g
•    average maturation: not less than 10 months
•    storage: in a cool place

Pancetta della Tradizione

Not all rolled Pancettas are eligible to become a “Pancetta della Tradizione”: Cavalier Umberto selects exclusively the bellies obtained from the heaviest pigs because they are the cuts that can endure an extended maturation of at least 10 months.
This is the time required for the product to develop unique flavours and aromas, the characteristics that Cavalier Umberto expects from his traditional Pancetta.

Also available whole or in half, vacuum-packed.
Distinguishing marks: gluten and lactose free, extremely mild, perfect sliceability.

PANCETTA DELLA TRADIZIONE 1/2
- COD. 307 -

•    only from fresh Italian pork
•    weight: about 4,800/5,700g
•    average maturation: not less than 10 months
•    storage: in a cool place

Pancetta della Tradizione

Not all rolled Pancettas are eligible to become a “Pancetta della Tradizione”: Cavalier Umberto selects exclusively the bellies obtained from the heaviest pigs because they are the cuts that can endure an extended maturation of at least 10 months.
This is the time required for the product to develop unique flavours and aromas, the characteristics that Cavalier Umberto expects from his traditional Pancetta.

Also available whole or in half, vacuum-packed.
Distinguishing marks: gluten and lactose free, extremely mild, perfect sliceability.

PROSCIUTTO DI PARMA DOP
WITH BONE, MATURED 24 MONTH
- COD. 405 -

    •    only from fresh Italian haunches that comply with the Parma Ham PDO production regulation.
    •    weight: 10,500/12,000g
    •    maturation: not less than 24 months
    •    storage: in a cool place

Prosciutto di Parma matured for 24 months

It is the Parma Ham that Cavalier Umberto always wants to have on his table. Like all the other treasures held in Umberto and Rosa’s cellar, also this product undergoes a rigorous selection. The first selection take place at the beginning when choosing the haunches, which should be heavy and with nice and firm fat.
The second selection takes place after sixteen months of maturation when Cavalier Umberto and his staff sample all hams with a needle.
Prosciutto di Parma is the mildest deli meat par excellence, and Prosciutto di Parma 24 months by Cavaliere has unique and unmistakeable mildness.

Distinguishing marks: without preservatives, gluten and lactose free, low calorie and high nutritional value.

PROSCIUTTO DI PARMA DOP
WITHOUT BONE, PRESSED, MATURED 24 MONTH
- COD. 405 -

    •    only from fresh Italian haunches that comply with the Parma Ham PDO production regulation.
    •    weight: 10,500/12,000g
    •    maturation: not less than 24 months
    •    storage: in a cool place

Prosciutto di Parma without bone matured for 24 months

It is the Parma Ham that Cavalier Umberto always wants to have on his table. Like all the other treasures held in Umberto and Rosa’s cellar, also this product undergoes a rigorous selection. The first selection take place at the beginning when choosing the haunches, which should be heavy and with nice and firm fat.
The second selection takes place after sixteen months of maturation when Cavalier Umberto and his staff sample all hams with a needle.
Prosciutto di Parma is the mildest deli meat par excellence, and Prosciutto di Parma 24 months by Cavaliere has unique and unmistakeable mildness.

Distinguishing marks: without preservatives, gluten and lactose free, low calorie and high nutritional value.

PROSCIUTTO DI PARMA DOP without bone
ADDOBBO, MATURED 24 MONTH
- COD. 432D -

    •    only from fresh Italian haunches that comply with the Parma Ham PDO production regulation. 
    •    weight: 8,200/9,000 g
    •    maturation: not less than 24 months
    •    storage: in a cool place

 

Prosciutto di Parma without bone addobbo matured for 24 months

It is the Parma Ham that Cavalier Umberto always wants to have on his table. Like all the other treasures held in Umberto and Rosa’s cellar, also this product undergoes a rigorous selection. The first selection take place at the beginning when choosing the haunches, which should be heavy and with nice and firm fat.
The second selection takes place after sixteen months of maturation when Cavalier Umberto and his staff sample all hams with a needle.
Prosciutto di Parma is the mildest deli meat par excellence, and Prosciutto di Parma 24 months by Cavaliere has unique and unmistakeable mildness.

Distinguishing marks: without preservatives, gluten and lactose free, low calorie and high nutritional value.

What happens when a Butcher meets a Knight? A Gran Riserva Salami comes to life. The Cavalier Umberto company produces a limited amount of it and with special care due its features: it is made exclusively using top quality trimmings, little salt and peppercorns.  It is matured for a long time (at least 90 days) and in a natural environment, it is checked daily by expert eyes and hands.
All the attention dedicated to it is fully rewarded when this salami is put on the table: upon slicing it releases an intense aroma, which is absolutely unique, and shows a “tear drop”, meaning that it is nice and matured.

Distinguishing marks: gluten and lactose free, without added sugar, without fermentation starter, without added fat, tied by hand

In the early 1920s, it was always party time at Umberto and Rosa’s place. Deli shop owners would come from town to choose the products they would display in their windows. Between price negotiations and chats, a slice of salami and a glass of good wine, time was flying

“sitting around the table”.



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Cav. Umberto Boschi S.p.a. - Via Aldo Moro, 3 - 43035 Felino (PARMA) - ITALY
Tel. +39 0521 836724 - Fax +39 0521 836933 - info@umbertoboschi.it
C.F. - P.I. 00145930343 - Reg. Imp. di Parma n. 00145930343

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