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Product Catalogue D tvivc-a.;tf/Wf/llL.


HALF SMOKED PANCETTA PRAGA Nutritional Values (100gr) energy

1438,Skj 347kcal

fat

29g

of which saturates

12g

carbohydrate

0,5g

of which sugars

0,5g

protein

21g

salt

3,3g

code: 101017 piece: 1,5 kg Organoleptic properties

History and interesting facts

Biscuit color given by smoking. When cut pink streaks of This deli meat immediately reminds us of the English lean muscle in a beautiful tall, firm, pearly white fat. Bacon. It is a pancetta with rind, trimmed, salted and Persistent smell of smoke leaving room for the aroma of flavoured. It follows a delicate smoking with a matured meat and hints of spices. The sweet and smoked selection of Trentino woods and a slow maturation. flavour, with suaveness. Nice soft texture.

PROSCIUTTO SAN DANIELE HAM Nutritional Values (100gr) energy

1145kj 275kcal

fat

19g

of which saturates

6,5g

carbohydrate

Og Og

of which sugars protein salt

26g 4,4g

code : 101003 piece: 7kg

History and interesting facts

Organoleptic properties

The Prosciutto di San Daniele PDO has a very ancient history that has its origins in 400 BC. The production follows a strict Production Regulations Document that sets forth origin, feeding of the pigs and all the phases of the processing. Unique for the presence of the foot. Levoni offers the 18- and 24month Reserve version.

The slice in the muscular part is pinkish red, with white or pinkish-white streaks ("marbling''). The covering fat is white and compact. The aroma is delicate and can become more persistent if the product is very matured. The flavour is well balanced between the sweet note and the typical aromas of matured meat, with the result of a very round and particularly pleasant taste sensation.

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PROSCIUTTO PARMA HAM Nutritional values (100gr) energy

1108kj 266kcal

fat

18g

of which saturates

6,1g

carbohydrate

Og

of which sugars

Og

protein

26g

salt

4,4g

code: 101001 piece: 7kg Organoleptic properties

History and interesting facts

Prosciutto di Parma DOP boasts a history that can The slice in the muscular part is pinkish red, with white be traced back to the Roman era. The entire or pinkish-white streaks ("marbling''). The covering fat processing follows strict production regulations and is white and compact. The aroma is delicate and can takes place in an extremely limited area of the become more persistent if the product is very matured. province of Parma which - due to its climate Theflavour is well balanced between the sweet note and conditions - allows the natural maturation that gives the typical aromas of matured meat, with the result of a sweetness and flavour to the product. very round and particularly pleasant taste sensation.

MORTADELLA LEVONELLA Nutritional values (100gr) energy

1265,9kj 305,8kcal

6

fat

27g

of which saturates

27g

carbohydrate

0,7g

of which sugars

0,7g

0

protein

15g

salt

2,5g

code: 101071 piece: 5kg

History and interesting facts

Organoleptic properties

Mortadella has been made for at least five hundred years, but may have origins in Roman times. A favorite sausage of the Romans was called farcimen mirtatum and wasflavored with myrtle berries and prepared by using a mortar and pestle.

The internal color is pink, with some white spots, due to the presence of fat. When among the ingredients there are also the pistachio, we could notice their presence.During these processes, meat absorbs the scent and the taste of salt and aromas, becoming easily digestible and healthier.


MORTADELLA BOLOGNA (with pistachio) Nutritional values (100gr) energy

1265,9kj 305,8kcal

fat

27g

of which saturates

11g

carbohydrate

0,7g

of which sugars

0,7g

protein

15g

salt

2,5g

code: 101023 piece: 5kg

History and interesting facts

Organoleptic properties

The main characteristic of mortadella, in general, is the Despite the production of mortadella is so old, fact that it is a cooked cold cut. Differently from ham, actually the original Mortadella Bologna appeared capocollo, salami and the other cold cuts, mortadella in a document of the Sixteenth Century, written by does not have a seasoning period, which is substituted by the Bolognese Vincenzo Tanara. cooking and cooling down.

BEEF TONGUE MOULD Nutritional values (100gr) energy

878kj 211kcal

fat

15g

of which saturates

7,7g

carbohydrate

1g

of which sugars

1g

protein

18g

salt

1,9g

code: 101008 piece: 3,5kg

History and interesting facts

Organoleptic properties

The Beef Tongue is among the cuts considered "the poorest" ones. At the end of the nineteenth century, Pellegrino Artusi created the recipe for the "scarlet tongue, which takes on a beautiful red color; and it is, a well-guessed dish by appearance and taste".

The Beef Tongue has a beautiful old rose colour, the particularly long and spaced protein fibres form a streaked pattern. With a strong and persistent aroma, it has a soft and slightly elastic texture.

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JOLLY HAM CASTAGNA Nutritional values (1 00gr) energy

640,Skj 153,Skcal

fat

9,5g

of which saturates

3,9g

carbohydrate

1g

of which sugars

1g

protein

16g

salt

2g

code: 101010 piece: 9kg

History and interesting facts

Organoleptic properties

Our cooked hams are made from the best fresh pork legs coming from strictly selected suppliers. Most production process phases are done by hand as in the past, with a perfect marriage of craftsmanship and efficiency.

The aromatic profile of the meat is not covered up by intrusive aromas but rather is enhanced bythe very best spices that delight even the most demanding palates.

GRAN CORONA HAM (with herbs) Nutritional values (1 00gr) energy

804kj 193kcal

8

fat

13g

of which saturates

4,7g

carbohydrate

1g

of which sugars

1g

protein

18g

salt

2g

code : 101013 piece: 9kg

History and interesting facts

Organoleptic properties

The main production of cooked ham is located in the areas of Piedmont, Lombardy and Emilia Romagna. Its origins are ancient and in the dawn of time the boiling took place in water enriched with dried figs and bay leaves; this technique had been likely developed by the Gauls, the Lombards and other populations that have inhabited the northern part of the Roman Empire.

The ham is tied with rings of individually knotted twine according to traditional methods. Then it is exposed directly to the dry heat of the oven over its entire surface. This makes the entire ham golden brown and exceptionally flavorful, contrary to the case with industrial baking inside molds.


SALAMI NOSTRANO Nutritional values (100gr) energy

1421kj 342kcal

fat

26g

of which saturates

11g

carbohydrate

Og

of which sugars

Og

protein

27g

salt

4,2g

code: 101045 piece: 3kg

History and interesting facts

Organoleptic properties

The name Nostrano means "Our Own" in Italian, Nostrano is a very unique tasting salami made with pink and is made with our own recipe in the Piemontese peppercorns, wine, and garlic. It starts with floral notes style of ''felino" salami, made in the northern Italian and works into a great pepper finish. town of Felino.

SALAMI MILANO Nutritional values (100gr) energy

1535kj 370kcal

fat

30g

of which saturates

12g

carbohydrate

Og

of which sugars

Og

protein

25g

salt

4g

code: 101065 piece: 1,2kg

History and interesting facts

Organoleptic properties

Deli meat originating from Codogno and San Colombano al Lambro, in the province of Milan. It used to be produced with pork and beef Today the recipe uses only pork and it is a salami known all over the world. Its fresh aroma, with hints of nuts and thefinely chopped rice grain mixture define its character.

The salami Milano is impressive, large, covered with white moulds, the colour of the slice is ruby red, and its aroma is ripe and balanced in spices. On the palate it is mouth-watering and pleasant, tasty with sweetness, capable of releasing autumn notes of walnuts. The Levonetti Milano and Mignon are also delicious.

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SALAMI FINOCCHIONA Nutritional values (100gr) energy

1501kj 362kcal

30g 12g

fat of which saturates carbohydrate

Og Og

of which sugars

23g 3,7g

protein salt

code: 101051 piece: 4kg

History and interesting facts

Organoleptic properties

It is a typical deli meat of Tuscany boasting a Handcrafted appearance, important dimensions, slightly historical tradition. Characterised by the seeds of curved characteristic shape, coarse mincing. Nice meat­ wild fennel introduced in the Middle Ages to red colour, soft, smooth texture. Round aroma accompany the pepper that used to be expensive and characterised by fennel. Upon tasting it turns out to be rare as it came from the East. The verb soft, with a fresh flavour, notes of fennel and matured "infinocchiare" means "cover the taste of sausages meat, perfect balance between fat and lean. with fennel seeds".

SALAMI NAPOLI Nutritional values (100gr) energy

1455kj 350kcal

fat of which saturates carbohydrate of which sugars protein salt

10

26g 11g Og Og

29g

4,5g

code: 101044 piece: 1kg

History and interesting facts

Organoleptic properties

It is a typical deli meat of Tuscany boasting a historical tradition. Characterised by the seeds of wild fennel introduced in the Middle Ages to accompany the pepper that used to be expensive and rare as it came from the East. The verb "infinocchiare" means "cover the taste of sausages with fennel seeds".

This is an all in one seasoning that includes nitrate/nitrites that give the salami its characteristic colour and also inhibits that growth of dangerous organisms. Curing any meats without nitrates/nitrites is highly dangerous and is not recommended.


SALAMI LEVONETTO CURVO Nutritional values (100gr) energy

1566kj 377kcal

29 g 12g

fat of which saturates carbohydrate

Og Og

of which sugars

29g 4,1g

protein salt

code: 101038 piece: 500g

History and interesting facts

Organoleptic properties

It is a typical deli meat of Tuscany boasting a historical tradition. Characterised by the seeds of wild fennel introduced in the Middle Ages to accompany the pepper that used to be expensive and rare as it came from the East. The verb "infinocchiare" means "cover the taste of sausages with fennel seeds".

An exceptional piece from porks born and bred in Italy, gives an exclusive pepper taste and fulfills everyexpectation of your palate.

SALAMI VENTRICINA Nutritional values (100gr) energy

1406kj 329kcal

fat of which saturates carbohydrate of which sugars protein salt

History and interesting facts

25 g 10g Og Og

26g 4,2g

code: 101055 piece: 3kg Organoleptic properties

Salame typical of Abruzzo and Molise. Born as poor Large, handcrafted appearance. Beautiful bright red­ salame, it owes its name to "belly" for the type of orange color, cohesive slice, smooth texture. Complex, casing historically used. The selected meats are cut spicy, captivating aroma. Upon tasting, the texture is by "knife tip"; then pancetta and curing made up of remarkable, the sweet-spicy flavour with spicy notes is salt, pepper, paprika, chili and fennel seeds are dampened by the freshness of fennel seeds, all supported added. The paste is stuffed into natural hog casing by the flavour of matured meats. and tied by hand. The maturation is long and slow.

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SALAMI SCUDETTO Nutritional values (100gr) energy

903kj 216kcal

fat

12g

of which saturates

4,5g

carbohydrate

Og

of which sugars

Og

protein

27g

salt

4,2g

History and interesting facts

code: 101047 piece: 3kg Organoleptic properties

It is a typical deli meat of Tuscany boasting a historical tradition. Characterised by the seeds of It is a very thin and soft salami, with a sweet and wild fennel introduced in the Middle Ages to delicate taste, obtained from ham meat. Its shape allows accompany the pepper that used to be expensive and to obtain an oval slice from the beginning to the end of rare as it came from the East. The verb the product. Excellent served as a carpaccio. "infinocchiare" means "cover the taste of sausages with fennel seeds".

SPECK COTTO RUSTICO Nutritional values (100gr) energy

778,Skj 187kcal

fat

13g

of which saturates

5g

carbohydrate

0,5g

of which sugars

0,5g

protein

17g

salt

2,5g

History and interesting facts

code: 101059 piece: 5kg Organoleptic properties

Cooked speck- the evolution of the Alto Adige speckis a ''young" deli meat whose recipe is inspired by It has the softness and delicacy of the cooked ham with the smoked loin. The boned leg is left to flavour in a its precise character given by the slight smoking. curing of herbs and natural flavours, then it is then Balanced aroma with aromatic notes, delicate spicy smoked naturally with fine woods and steamed flavour and pleasant texture are its characteristics. slowly.

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SAN MARTINO CURED HAM Nutritional values (100gr) energy

1108kj 266kcal

fat

18 g

of which saturates

6,1 g

carbohydrate

Og Og

of which sugars protein

26 g

salt

4,4 g

code: 101072 piece: 700g Organoleptic properties

History and interesting facts

The slice is rosy red, with white or pinkish-white fat, the San Martino is a historic brand paired with an covering fat is white and firm. The aroma is delicate and exclusive prosciutto that Levoni started producing in can become more persistent if the product is very the 60s. matured. The taste is well balanced between the sweet note and the typical fragrances of matured meat,

SALAMI LEVONETTO (with black truffle) Nutritional values (100gr) energy

1552kj 374kcal

fat

30g

of which saturates

12g

carbohydrate

Og Og

of which sugars protein

26g

salt

4,1g

code: 101040 piece: 280g

History and interesting facts

Organoleptic properties

Salami has been around for over 2000 years and in Roman and Ancient Greek times, it was the most popular way of preserving meat to keep it fresh. There needs to be at least 2% salt for the preservation to work - and it's the salt that gives the sausage its name.

Salami made from medium grain minced Italian pork meat selected from quality cuts. The truffles are sliced into thin slivers and added to the mixture, adding their typical aroma to the taste and smell of the salami.

13


COPPA DI TESTA Nutritional values (100gr) energy

1091kj 262kcal

fat

18g

of which saturates

6,3g

carbohydrate

1g

of which sugars

1g

protein

24g

salt

2g

code: 101067 piece: 5kg

History and interesting facts

Organoleptic properties

The history of the Coppa di Testa is lost in the mists of time and is a traditional product of Emilia Romagna, Umbria and Marche; it is precisely this sausage that says that "nothing is thrown away from the pig" because everything contributes to creating delight and delicacy.

The Coppa di Testa is a one-ofa-kind, very particular cured deli meat with an intense and persistent aroma and a slightly spicy taste with cinnamon and cloves. Its paste is cut coarsely, and flavoured in the broth with celery, citrus peel, spices and salt. The colour goes from red, for the lean parts, to the rosy, for the fatter parts.

SCHIACCIATA ROMANA Nutritional values (100gr) energy

1629kj 393kcal

fat

33g

of which saturates

13g

carbohydrate

Og

of which sugars

Og

protein

24g

salt

4,1g

History and interesting facts

code: 101046 piece: 1,8kg

Organoleptic properties The slice has a fine grind, dotted by beautiful white pearl The schiacciata romana is typical of Lazio, where it pieces of lard. The aroma is that of skilfully matured is called "spianata ". Its typicality lies in the light meats, and the flavour is sweet and delicate, enhanced presence of garlic, and it features inside a dark red, by a delicate bouquet of spices dosed to respect the compact paste, enriched with lard cubes. The name excellence of the raw material. In the creation of this deli describes its maturation; the salami is in fact meat, also the maturation time plays a very important crushed between two axes, for the whole time of its role, and a good palate knows how to recognise its maturation, up to maintaining its shape. value.

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CASTELSPECK Nutritional values (1 00gr) energy

1304kj 313kcal

fat

21g

of which saturates

8,3g

carbohydrate

Og

of which sugars

Og

protein

31g

salt

3,2g

code: 101007 piece: 6kg

History and interesting facts

Organoleptic properties

The term comes from the German "spec" or "spek", which means "thick, fat". This deli meat originates from the combination of the three methods for the preservation of meat: salting, seasoning and smoking. Castelspeck Levoni is unique in its shape (double-breasted), flavouring and light, natural smoking.

Whole it presents, on one side the amber colored rind, and on the other the lean meat. The red slice shows a slight marbling, the lard cover is pearl white. The aroma releases notes of matured meat, hints offine herbs and spices. The slice, of a pleasant soft and structured texture, allows perceiving a range of pleasant and harmonious sensations.

ITALIAN ROASTED TURKEY Nutritional values (1 00gr) energy

377kj 89kcal

fat

1g

of which saturates

0,3g

carbohydrate

1g

of which sugars

1g

protein

19g

salt

1,9g

code: 101037 piece: 2,5kg

Italian roasted turkey contributes to a balanced and healthy diet. Turkey's mild flavor makes it a welcome ingredient in stir-fries, salads, soup and sandwiches, or served on its own as a main dish. High in protein, low in calories and with minimal fat, roasted turkey is a dieter's dream.

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ROASTED CHICKEN BREAST Nutritional values (100gr) energy

377kj 89kcal

fat

1g

of which saturates

0,3g

carbohydrate

1g

of which sugars

1g

protein

19g

salt

1,9g

coae: lUlU,jb piece: 2,5kg

Slow roastedfor homestylejlavor.Chicken Breast is 98%fatfree, made with quality meat, and made with no artificial flavors, so you can enjoy the taste you want with nothing you don't!

SALSICCIA MEDITERRANEA PICCANTE Nutritional values (100gr) energy

1492kj 359kcal

fat

27g

of which saturates

11g

carbohydrate

Og

of which sugars

Og

protein

29g

salt

4,5g

code: 101052 piece: 1kg

Spicy Sausage is the most widely known and spread among the cold cuts from Calabria. It is obtained from the mixture of the meats of the back and from the under grouser which are elaborated when the indoor temperature is between 0 ° and 3 °. It is flavored with spicy pepper and fennel seeds, then it is put into sausages skins of swine, later it is made a hole and weaved together into the a characteristic shape of chain.

16


PASS/ONA TE ABOUT HIGH QUALITY CHARCUTERIE

DON LUIS OLIVERAS specialises in charcuterie made from the finest ingredients, sourced from the highest quality butchers and abattoirs that treat and prepare the meat according to the time-honoured traditions of charcuterie. They only select the cuts of meat that meet rigorous quality, health and hygiene standards.


EXTRA CULAR CHORIZO Item Code

104004

Sales unit

kg

Approximate weight

2kg

Pieces per box

4

Packaging

Vacuum-packed

Quality

Extra

Authentic Spanish chorizo. Exuding tradition, this chorizo is made from the finest quality meats marinated in paprika and garlic, and air-dried to perfection to achieve an extraordinary texture and flavour.

SALAMI C/80 Item Code

104001

Sales unit

kg

Approximate weight

2kg

Pieces per box

3/4

Packaging

Natural - Vacuum packed

Flavors

Black Pepper - Fine Herbs

Following a traditional recipe, the unique taste of this mild, slightly smoked salami makes it an ideal accompaniment to any gathering with family or friends.

19


T - SHAPED PEPPER-COATED SALCHICHON Item Code

100411

Sales unit

kg

Approximate weight

3,6kg

Pieces per box

2

Packaging

Natural - Protective atmosphere

Quality

Extra

At Oliveras, we pioneered the tunnel shape for cured meats. High-quality pepper-coated salami that provides an excellent combination of textures and flavours.

FUET Item Code

104007

Sales unit

Pieces

Approximate weight

180g

Pieces per box

18

Packaging

Natural - Protective atmosphere

Flavors

Natural

Traditional Catalan fuet made with the best pork and cured to achieve a perfect texture. This product is typical of the gastronomy of Catalonia.

20


CURED PORK LOIN Item Code

104005

Sales unit

kg

Approximate weight

0,8 -1kg

Pieces per box

4

Packaging

Vacuum-packed

Flavors

Extra

Cured loin : slow-cured prime cuts of pork made in the traditional way. It can be recognized by its smooth, uniform, pinkish-red appearance on the outside and the darker coloring on the inside.

SARTA-STYLE CHORIZO Item Code

104009

Sales unit

Pieces

Approximate weight

240g

Pieces per box

12

Packaging

Protective atmosphere Vacuum-packed

Quality

Extra

Rel. 89-90

Authentic Spanish chorizo. Exuding tradition, this chorizo is made from the finest quality meats marinated in paprika and garlic, and air-dried to perfection to achieve an extraordinary texture and flavour.

21


JAMON SERRANO 12M DEBONED Item Code

104006

Sales unit

KG

Approximate weight

6kg

Pieces per box

2

Packaging

Protective atmosphere Vacuum-packed

Quality

Extra

The traditional curing process takes more than 12 months, during this time our hams dry slowly inside the "bodegas", natural cellars,to reach a balance bouquet.

JAMON IBERICO DE CEBO 24M DEBONED Item Code

104011

Sales unit

KG

Approximate weight

6kg

Pieces per box

1

Packaging

Protective atmosphere Vacuum-packed

Quality

Extra

There are four classifications of Jamon Iberico, made from the Iberico breed pig. The classifications reflect the breed of pig, the percent of pure Iberico genetics in the pig and the quantity of acorns they eat.

22


PARMIGIANO REGGIANO CODE NUMBER

200057

UNIT FORMAT

4kg

% FAT/DRY MATTER

32% Min.

CASE UNIT

4pcs x 4kg

AN AUTHENTIC SPECIALITY, CHERISHED BY THE GLUTTONS AND CONNOISSEURS

Parmigiana Reggiano is produced with different degrees of maturation: fresh milk is processed at 3 in the morning the day after collection, and the cheese wheels remain in brine for around 21 days before being transferred to the maturation plants, where they sit for between 12 and 30 months.

GRANA PADANO CODE NUMBER

200034

UNIT FORMAT

4kg

% FAT/DRY MATTER

32% Min.

CASE UNIT

4pcs x 4kg.

AN UNMISTAKEABLE ITALIAN BRAND LOVED THROUGHOUT THE WORLD.

The processing of milk that will become Grana Padano starts within a few hours, to preserve its freshness and its organoleptic properties. The consortium logo is imprinted in unmatured cheese wheels to guarantee the traceability and production chain controls: only the best wheels obtain the prestigious 'Riserva' trademark.

25


PROVOLONE SAL. AFFUMICATO CODE NUMBER

200068

UNIT FORMAT

5kg

% FAT/DRY MATTER

44% Min.

CASE UNIT

1 x 2pcs

A MATURED DELICACY, SWEET OR SPICY DEPENDING ON THE RENNET

Our production boasts the Provolone Valpadana DOP, a matured semi-hard cheese. Its origins date back to the end of the 19th century and depending on the curd, you can have the sweet or spicy version. Zanetti has a plant in Cremona dedicated entirely to production and maturation.

GORGONZOLA DOLCE (SWEET) CODE NUMBER

200029

UNIT FORMAT

1,5kg

% FAT/DRY MATTER

48% Min.

CASE UNIT

4pcs x 1.5kg

A CHEESE WITH THE FLAVOUR OF COOKING TRADITION

Gorgonzola, sweet and spicy, is an uncooked off white coloured cheese, produced with pasteurised milk and the addition of lactobacillus and selected moulds which give the cheese the unmistakeable veining. The marbling process is the characteristic which distinguishes it from other dairy products.

26


ASIAGO DOP ALLEVO CODE NUMBER

200004

UNIT FORMAT

9kg

% FAT/DRY MATTER

24% Min.

CASE UNIT

1x 9kg

NATIONAL EXCELLENCES, PROTECTED DESIGNATION OF ORIGIN

Asiago d'Allevo is a cheese produced from the milk of Pezzata Nera and Bruno Alpina cows that graze on the high summer pastures in the mountains of Veneta in northern Italy. According to DOP protection, the production of Asiago d'Allevo cheese can take place only in the provinces of Vicenza and Trento in Italy.

PECORINO ROMANO CODE NUMBER

200060

UNIT FORMAT

1,4kg

% FAT/DRY MATTER

36% Min.

CASE UNIT

1 x 16pcs

THE MOST VALUED AND WIDELY USED TYPICAL CHEESE IN COOKING

In Italy, pecorini cheeses come from different regions, especially, central, southern and the islands. Two types are produced in several regions: pecorino romano, which, despite the name, is produced in Tuscany, Lazio and Sardinia, and pecorino toscano which is produced in both Tuscany and Lazio.

27


PECORINO AL TARTUFO CODE NUMBER

200095

UNIT FORMAT

1,5kg

% FAT/DRY MATTER

48% Min.

CASE UNIT

1 x 2pcs

THEY BECOME RICHER AND TASTIER AS THEY RIPEN.

Pecarina al Tartufo is an Italian, raw, sheep's milk cheese encrusted with small specks of white and black truffles from the area between Volterra and San Miniato. It is aged for thirty days and pairs well with boar cold meats and a good red wine.

PROVOLONE VALPADANA DOP DOLCE CODE NUMBER

200002

UNIT FORMAT

1 kg

% FAT/DRY MATTER

44% Min.

CASE UNIT

5 X 1 kg.

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A MATURED DELICACY, SWEET OR SPICY DEPENDING ON THE RENNET.

Provolone Dolce, which is aged for 2-3 months, has a pale yellow to white colour and sweet taste.Animal rennet is used to produce Provolone ValPadana which is then modeled into various traditional shapes and matured depending on the weight of the cheese. The cheese has a sweet, delicate flavour that becomes spicier and more pronounced over the duration of curing.

28


PROVOLONE VALPADANA DOP PICCANTE CODE NUMBER

200067

UNIT FORMAT

1 kg

% FAT/DRY MATTER

44% Min.

CASE UNIT

5 X 1 kg.

A MATURED DELICACY, SWEET OR SPICY DEPENDING ON THE RENNET.

Provolone Piccante is aged for more than four months and has a sharper taste. The technique of spinning the curds to produce pasta filata cheeses like provolone, scamorza cheese and mozzarella has its origins in the Middle Ages.

GRAN SPICO CODE NUMBER

200024

UNIT FORMAT

4kg

% FAT/DRY MATTER

32% Min.

CASE UNIT

4 x4kg

HARD CHEESE

Zanetti Gran Spicco is a matured vegeterian cheese having yellowish glow with granular, flaky texture and variably used for grating.Made up of milk, salt, vegeterian rennet and lysozyme (egg protein) Gran spicco is widely used for salads, sandwiches and pastas.

29


SCAMORZA AFFUMICATO CODE NUMBER

200077

UNIT FORMAT

280g

% FAT/DRY MATTER

47% Min.

CASE UNIT

1 X 12pcs

FRESH DELICACIES MADE FROM MILK, TO BE SAVOURED ANY TIME

Scamorza is an Italian, spun paste cow's milk cheese belonging to the pasta filata family. The texture of Scamorza is elastic, stringy and has less moisture. Mozzarella Smoked Scamorza has a subtle, smokyflavour with a sweet, light caramel note.

PRIMOSALE PEPERONCINO CODE NUMBER

200065

UNIT FORMAT

1,3kg

% FAT/DRY MATTER

40% Min.

CASE UNIT

1 X 6pcs

THE MOST VALUED AND WIDELY USED TYPICAL CHEESE IN COOKING

The spicy notes of pepper are combined with the sweetness of fresh milk, resulting in a fresh cheese that tells every glimpse the origins of Sicily.

30


PROVOLONE SALAMINO CODE NUMBER

200069

UNIT FORMAT

5kg

% FAT/DRY MATTER

44% Min.

CASE UNIT

1 X 62pcs

A MATURED DELICACY, SWEET OR SPICY DEPENDING ON THE RENNET.

This table cheese is hand made and roped by the cheesemaker. Hunged and slowly cured until its special flavor characteristics have fully developed. It is made much the same as it was generations ago in the old country.

TALEGGIO TRADIZIONE BERGAMASCA CODE NUMBER

200080

UNIT FORMAT

1,6kg

% FAT/DRY MATTER

48% Min.

CASE UNIT

1 X 4pcs

FROM THE HEART OF THE VALLEY, A WIDE RANGE OF EXQUISITE CHEESES

Brilliant with vegetable and fruit jams or used as ingredients in traditional or creative dishes. From the pastures of the Bergamo valleys, like Val di Scalve, Val Seriana or Valle Brembana, sweet and versatile cheeses have landed on Italian tables, with different degrees of maturation.

31


NERONE DI PECORA CODE NUMBER

200089

UNIT FORMAT

2,1kg

% FAT/DRY MATTER

40% Min.

CASE UNIT

1 X 2pcs

A CREAMY, SMOOTH AUTHENTIC ITALIAN CHEESE

Nerone di Pecora is an Italian, raw, sheep's milk cheese produced by the Caseifzcio Pinzani. It is soft cheese, aged for thirty days with a milky white paste and a subtle yet pungent taste that is a result of the sheep milk.from the Volterra Cliffs. It goes perfect with cold meats, beans and fresh seasonal vegetables.

PECORINO SICILIANO PEPPER CODE NUMBER

200062

UNIT FORMAT

3kg

% FAT/DRY MATTER

48% Min.

CASE UNIT

1 X 4pcs

PROTECTED DESIGNATION OF ORIGIN AWARD.

Pecarina DOP with Black Pepper, from Sicily is a semi-cooked paste cheese made with whole, raw milk. The milk must be processed within 24 hours after milking at the latest. The milk to be turned into Pecarina Siciliano must come from breeds that mainly feed on pastures. Pleasantly tangy and savour flavour.

32


GORMAS {GORGONZOLA & MASCARPONE) CODE NUMBER

200032

UNIT FORMAT

1,3kg

% FAT/DRY MATTER

68% Min.

CASE UNIT

4 X 1.3kg

AN EXQUISITE MARRIAGE

Theflavor captures the union of these two different tastes. Mascarpone is known as a delicately flavored, sweet and buttery cream with a milky aftertaste. The Gorgonzola is also mild, but with a more emphatic flavor thanks to its characteristic veining. The resulting product offers a unique and highly pleasant flavor.

MOZZARELLA CODE NUMBER

200092

UNIT FORMAT

125g

% FAT/DRY MATTER

42% Min.

CASE UNIT

1 x 8 pcs

SPECIAL/TA TRADIZIONALE GARANT/TA

A sliceable curd cheese originating in Italy. Mozzarella cheese is not aged like most cheeses and is actually best when eaten within hours of its making.

33


MOZZARELLA DI BUFALA COMPANA D.O.P. CODE NUMBER

200048

UNIT FORMAT

125g

% FAT/DRY MATTER

52% Min.

CASE UNIT

1 x 8 pcs

AUTHENTIC AND UNTAINTED

A fresh, stringy textured cheese with porcelain-white coulor, it has an extremely thin rind and delicate taste. When cut, it produces a white watery fluid with the aroma of milk enzymes. Apart from its typical round shape, it is also produced in small bite-sized shapes and plaits.

MASCARPONE CODE NUMBER

200044

UNIT FORMAT

250g

% FAT/DRY MATTER

80% Min.

CASE UNIT

1 x 6 pcs

HIGH-QUALITY CREAMY CHEESE

Mascarpone should have a very smooth texture with no lumps or graininess. The flavor is milky and slightly sweet, sometimes with a tangy finish. The rich, butteryflavor comes from the fact that mascarpone has a high butterfat content.

34


RICOTTA CHEESE CODE NUMBER

200071

UNIT FORMAT

250g

% FAT/DRY MATTER

50% Min.

CASE UNIT

1 x 12 pcs

WHITE IN APPEARANCE, SWEET IN TASTE

Traditional Italian fresh ricotta is smoother than cottage cheese and tastes mildly sweet. Good Ricotta is firm, not solid and consists of a mass offine, moist, delicate grains, neither salted nor ripened. The light, delicate consistency and clean flavours make it a perfect accompaniment to a variety of recipes and dishes.

BURRATA CODE NUMBER

200013

UNIT FORMAT

150g

% FAT/DRY MATTER

50% Min.

CASE UNIT

1 x 8 pcs

SALVAGE TO INNOVATE

A fresh cheese made from a mix of mozzarella and cream. The outside thin shell is a pasta filata curd made of buffalo milk mozzarella while the insides contain a soft, doughy, stringy, mixture of curd and fresh cream. The cheese originated in the Apulia region of Italy known for sheep farming and agriculture. It is sold traditionally in asphodel leaves with a polyethylene plastic bag over it. The green colour of asphodel leaves is an indicator of the freshness of the cheese.

35


REVEREND BRIE CODE NUMBER

200070

UNIT FORMAT

1 kg

% FAT/DRY MATTER

60% Min.

CASE UNIT

1 x 2 pcs

HAPPY ON A CHEESEBOARD

This classic French cheese that barely needs an introduction especially when Reverend is one of most famous Brie producers in France. Made the old fashioned way with 60% fat content cream, this cheese is loved for its ripe flavours and velvety texture.

LE RUSTIQUE CAMEMBERT CODE NUMBER

200043

UNIT FORMAT

250g

% FAT/DRY MATTER

50% Min.

CASE UNIT

1 x 6 pcs

KNOW-HOW MASTER CHEESE

Its characteristic taste, its always melting texture and its flavors both rich and alliacees, feast all lovers of Camembert with intense taste.

36


BRIE DI CAPRA SOIGNON CODE NUMBER

200010

UNIT FORMAT

1 kg

% FAT/DRY MATTER

45% Min.

CASE UNIT

1 x 2 pcs

GLOBALLY RECOGNISED BRIE.

Typically there is a slight tanginess to goats' milk brie and the texture can be gooey rather than runny. Goat milk brie is milder and less stinky than a ripe cows' milk brie. For a more flavorful and creamier eating experience, make sure to let the cheese come up to room temperature before eating.

COMTE DE MAMIE 16M CODE NUMBER

200038

UNIT FORMAT

32kg

% FAT/DRY MATTER

60%

CASE UNIT

1 x 1 pcs

THE ABILITY TO MELT EASILY

There are practically 83 flavours, which can be savoured while tasting Comte. But the main aromatic flavours that delicately linger on the palate are a balance of brown-butter and roasted-nut aromas and a sweet finish.

37


CUOR DI TARTUFO CODE NUMBER

200018

UNIT FORMAT

2,5kg

% FAT/DRY MATTER

50%

CASE UNIT

1 x 1 pcs

GOURMET AT ITS BEST.

Cuor di Tartufo is one of a kind gourmet cheese. A strong truffle aroma is followed by a slightly milder truffleflavor in this semi-soft Italian cheese with specks of black truffles.

BURRO {BUTTER) CODE NUMBER

200014

UNIT FORMAT

250g

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% FAT/DRY MATTER

82%

CASE UNIT

1 x 10 pcs

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BRIGHTER THAN THE STARS.

A colorless butter, that it is devoid of any artificial colours, preservatives and flavourings. Made from butter fat, low in carotene.

38


MATURE WHITE CHEDDAR Yorkshire Cheddar handcrafted from Yorkshire milk for proper strength & character. A deliciously rich Cheddar that delivers a rounded multitude of flavours, with creamy subtle sweet, nutty notes and a savouryfinish, brought together in a distinct firm and rugged textured extra mature cheddar cheese.

item code: 204012

unit format: 4kg

case unit: 4pcs

MILD WHITE CHEDDAR

Rich, smooth and full flavoured, this cheese melts and stretches perfectly for easy application. With a rich and satisfying flavour it is ideal for cutting and grating and brings out the best in any dish - hot or cold.

item code: 204014

unit format: 4kg

case unit: 4pcs

41


MILD COLOURED CHEDDAR

Mild Coloured Cheddar is a hard pressed, firm bodied cheese that uses annatto, a naturally occurring plant extract to give its colour. Characterised by a gentle, creamy flavour that is ideal for all the family.

item code: 204013

unit format: 4kg

case unit: 4pcs

RED LEICESTER

Red Leicester is a traditional hard English cheese made from unpasteurised cow's milk. To set it apart from cheddar and highlight the quality of cheese, Leicester is coloured with a vegetable dye called annatto.

item code: 204019

42

unit format: 4kg

case unit: 4pcs


HOT & SPICY CHEDDAR

Flaming Jalapenos &sweet chillies with dried mixed herbs give a spicy bite within a moreish cheddar cheese.

item code: 204009

unit format: 1.25kg

case unit: 2pcs

YORKSHIRE WITH CRANBERRIES

Creamy, crumbly &full offlavour Yorkshire Wensleydale cheese, carefully combined with the delicate fruity succulence of pure, sweet cranberries. An original creation from The Wensleydale Creamery

item code: 204027

unit format: 1.25kg

case unit : 2pcs

43


YORKSHIRE WITH APRICOTS

Sweet &fruity; A perfectly balanced flavour combination of creamy, crumbly Yorkshire Wensleydale cheese with the sweetness of succulent apricots.

item code: 204025

unit format: 1.25kg

case unit: 2 pcs

YORKSHIRE WITH BLUEBERRIES

Creamy, crumbly &full offlavour Yorkshire Wensleydale cheese, carefully combined with sweet blueberries.

item code: 204026

44

unit format: 1.25kg

case unit: 2pcs


ABBOTS GOLD (BALSAMIC ONIONS)

Full offlavour; select mature cheddar is brought together with the savoury flavour and texture of balsamic onions.

item code: 204003

unit format: 1.25kg

case unit: 2 pcs

NATURALLY OAK SMOKED CHEDDAR

Select cheddar is naturally smoked, over oak chips, to create a cheese with a subtle, yet natural smoked flavour.

item code: 204016

unit format: 1.25kg

case unit: 2pcs

45


WENSLEYDALE BLUE

A delicately flavoured creamy blue cheese, Handcrafted at The Wensleydale Creamery. Award­ winning Wensleydale Blue has a mellow, yet full flavour, which will appeal to newcomers to blue cheese & connoisseurs alike.

item code: 204004

unit format: 2,4kg

case unit: 2pcs

YORKSHIRE MANGO & GINGER

The superb texture of fresh Wensleydale is perfectly complemented by the tropical addition of mango and ginger to make this cheese a winner!

item code: 204034

46

unit format: 1,25kg

case unit: 2pcs


QUESO IBERICO CURADO Recommended for lovers of cheeses offers a more defined bouquet than the semi-cured with more intense notes in smell and taste, the cured mixture maintains the creamy and fresh character. With a distinguished flavor and with notes of nuts, you can notice the milk of sheep in the mixture giving personality to the cheese.

item code : 205005

unit format: 3kg

case unit: 2pcs

QUESO DE CABRA Cheese made exclusively with whole goat's milk, produced traditionally in the area of Navarra. This is an aged cheese, different to the usually soft goat's milk cheeses. It has a consistent and compact texture.

item code : 205003

unit format: 3kg

case unit: 2pcs

49


QUESO D.O. I DIAZABAL AHUMADO

Idiazabal is an aged cheese, from semi-cured to cured, made exclusively from whole unpasteurized sheep's milk.It is aged for a few months and develops a nutty, buttery flavor, eaten fresh, often with quincejam.

item code : 205006

unit format: 3kg

case unit: 2pcs

QUESO MURCIAAL VINO PDO Murcia al Vino Cheese produces in Spain. Made with goat's milk. Ripening of minimum 3 weeks. This cheese is macerated in red wine during ripening to give the rind the red wine colour and aroma. It has a pleasantly sharp aroma and unsalted taste.

item code : 205011

50

unit format: 2,2kg

case unit: 2pcs


QUESO MANCHEGO Manchego has a firm and compact consistency and a buttery texture, and often contains small, unevenly distributed air pockets. The cheese has a distinctive flavour, well-developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep's milk.

item code : 205009

unit format: 2,2kg

case unit: 2pcs

QUESO ZAMORANO

Zamorano has a very creamy, sweet, savory flavor, with a hint of piquancy. Others describe it as hardy and nutty. The shape is cylindrical with a distinctive zigzag pattern.

item code : 316063

unit format: 3kg

case unit: 2pcs

51


QUESO SAN SIMON San Simon is a smoked cow's milk cheese from Galicia in the shape of a teardrop. The subtle smoked flavour comes from ageing the cheese on birch wood. The distinct smoke flavour permeates the moist, malleable paste that finishes creamy and luscious.

item code : 205004

unit format: 1kg

case unit: 4pcs

D. 0. MAJORERO NATURAL

Majorero is produced as a natural white rind cheese with a patterned rind, a cheese rubbed with oil.Aged versions of this cheese darken in color, creating a tan colored rind with a golden ivory colored meat.

item code : 316065

52

unit format: 3kg

case unit: 2pcs


QUESO MAHON

Mahon is considered one of the most versatile cheeses ofthe Spanish gastronomy. The creamy texture suggests it be served over pasta, potato, rice and/or vegetable dishes.

item code : 205007

unit format: 3kg

case unit: 2pcs

QUESO MAHON CURADO Mahon Curado, the 6 month version ofthis cheese boasts a certain sharpness, and its lemony, salty flavours evince the rural Mediterranean seascape. It is an uncooked pressed cheese paste, with parallelepiped shape with rounded edges. Its rind contains a hard, crumbly cheddar-like texture and darkens as the wheels age. At peak, Mahon is tangy, intense and delicious.

item code : 317209

unit format: 3kg

case unit: 2pcs

53


GRAN RESERVA

The cheese is oiled three times with olive oil during the ageing period, which lasts at least 8 months. This olive oil protects the cheese during the maturing process, and provides its unique and unmistakable flavour.

item code: 316064

unit format: 3kg

case unit: 2pcs

GRAN RESERVA ROSEMARY The typical Manchego consistency and flavor, along with the new bouquet resulting from slow-curing with rosemary, exceeds expectations of the discerning cheese lover. The rosemary impregnates the cheese with an unmistakable herb flavor that perfectly complements the nutty sweetness. The result is an extraordinary, genuine product.

item code: 205012

54

unit format : 3kg

case unit : 2pcs


GOUDA JALAPENO Jalapeno Gouda is a savoury cheese elevated with flavours of jalapeno peppers for some extra kick.

Unit Format : 4.5Kg

Item Code: 222026

GOUDA BLACK PEPPER

Great cow's milk cheese with cracked and whole peppercorns but not an overwhelming amount to ensure a true cheese flavor not masked with pepper.

Unit Format : 4.5Kg

Item Code: 222024

57


GOUDA CUMIN

An unusual creamy, washed curd, Gouda cheese with the addition of pungent aromatic cumin seeds giving a warm spicy flavour.

Unit Format : 4.5Kg

Item Code: 202018

GOUDA RED CHILI

A smooth, creamy cheese with a hot kick from the spicy chillies.

Unit Format : 4.5Kg

58

Item Code: 222004


GOUDA GARLIC

Our garlic-infused Gouda is fragrant and intense yet sweet and subtle, dotted with garlic throughout for a full and aromatic experzence.

Unit Format : 4.5Kg

Item Code: 222032

GOUDA OLIVES

Gouda with olives is semi-hard and is of a medium strength. An unusual tasty treat that is suprisingly very pleasant.

Unit Format : 4.5Kg

Item Code: 222029

59


GOUDA MIXED HERBS

Inspired by the herb and kitchen gardens of traditional Dutch farms, offering a delicious Dutch cheese.

Unit Format : 4.5Kg

Item Code: 202019

GOUDA NUT MIX

Creamy tasty and fresh gouda cheese with a delicate mix of walnut, pistachio, raisins and cranberries. Matured for just 4 weeks.

Unit Format : 4.5Kg

60

Item Code: 222005


GOUDA LAVENDER PESTO

This cheese speciality impresses not only with its colour but also with its intense lavender pesto taste.

Unit Format : 4,5Kg

Item Code: 222039

GOUDA BLACK TRUFFLE

Gouda cheese in combination with black italian summer truffles gives a special, rich and exclusive flavor.

Unit Format :4,5Kg

Item Code: 222018

61


GOUDA MUSTARD

The sour-spicy mustard seeds balance nicely against the rounder, more savoury qualities of the gouda 's pate.

Unit Format : 4,5Kg

Item Code: 203014

GOUDA RED PESTO

Cheese with some pesto on it is a delicious combination but now we succeeded to make a cheese with pesto in it.

Unit Format : 4,5Kg

62

Item Code: 222007


GOUDA GREEN PESTO

Strikingly green and a delicious cheese. Also exquisite in various dishes, especially pasta.

Unit Format : 4,5Kg

Item Code: 222006

GOUDA TRICOLORE

This colourful cheese is certainly worth the while. Not only their bright colours but also their taste will lighten up your mood.

Unit Format : 4,5Kg

Item Code: 203021

63


GOAT'S GOUDA MILD

Firm, dense and smooth textured cheese is slightly grainy with hints of caramel. The rind is hard and natural with the ivory colour interior.

Unit Format : 4,5Kg

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Item Code: 222010

DUTCH EMMENTAL

The aroma is sweet with tones of fresh-cut hay. The flavour is very fruity, not without a tone of acidity. Emmental has walnut­ sized holes.

Unit Format : 3Kg

Item Code: 222011

65


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PRIMES FOOD Delicatessen Catalogue  

Our extensive range of European cheese and charcuterie products!

PRIMES FOOD Delicatessen Catalogue  

Our extensive range of European cheese and charcuterie products!

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