Only thing not pictured here is the San Daneile prosciutto as he was slicing it for me!
I really enjoy the San Daniele and mortadella. I normally like speck but theirs is super salty compared to ones I've had in Alto Adige. Anything I should consider branching out to? I've tried the prosciutto di Parma and use the guanciale for cooking a lot.
Is there anything in here that's going to be similar to Salame Rosa? Tried it in Bologna and it was amazing.
by ChiefKelso
4 Comments
Since it’s the same price try Prosciutto Crudo di Parma too.
Good to know; if I ever happen to visit an unspecified city in an unspecified country, I’ll look for Uncle G.
For a non-italian shop it looks AMAZING
I don’t see bresola.