Prosciutto has been made in Italy ever since the ancient Etruscans, but it is the Romans who made it most famous as one of their most delectable cuts of meat.
The hind leg of the pork is first dry-cured with sea salt, left to ferment in a cool, damp location. After the fermentation process, the prosciutto crudo is seasoned and in this phase, it loses a good percentage of water. The word prosciutto derives, in fact, from the Latin word “perexsuctum” which means “dried up”.
100 grams of Prosciutto Crudo have about 145 kcal
Prosciutto Crudo is a product rich in unsaturated fats, that are good for your health. There are also natural antioxidants that have the ability to inhibit the action of free radicals, the main cause of aging. Vitamins E, B1, B6, B12 and PP are also present in high quantities. The high protein content is the one that stands out most among the nutritional values of raw ham, about 27% protein content.
The long maturation product means that more than 20% of the total protein quota is constituted by free amino-acids which makes it not only an easily digestible food but also helps reduce the burden of kidneys and body in the protein process. These properties make it a food suitable for everyone, children, the elderly, sportsmen and anyone who has difficulty digesting proteins.
Unlike prosciutto crudo, cotto is prepared in wet brine, leaving the meat to soften to a more malleable state. Then there is the churning (“massaging”, to evenly distribute the brine in the tissues), the pressing in molds and steaming. This leaves behind a tasty, easy to cut ham perfect for slicing.
Prosciutto cotto has become a staple in schools and hospitals around the world, especially in Italy. As a simple to make lunch meat, this cooked ham is delicious on its own, whether in a quick meal or in something more refined.
100 grams of prosciutto cotto has about 215 kcal, and 19-20% protein. It contains less salt compared to crudo prosciutto.
It is a typical product of South Tyrol, northern Italy, designed by local populations around the thirteenth century to preserve meat in the absence of more advanced equipment. Like any other ham, it’s made with the hind leg of pork. However, the speck is distinguished from the Prosciutto Crudo for a different and characteristic processing work, which gives it a unique flavor.
From a nutritional point of view, speck is high in energy and low in carbohydrates, and 100 grams of Speck has about 300 kcal. It’s rich in many kinds of Vitamin B as well.
Bresaola stands out from other Italian hams for its particular flavor, not very savory, sweet and delicate at the same time. It is cylindrical in shape and intense red in color, uniform and a little darker at the edges.
The aroma is delicate and never acidic.
The bresaola is a very rich in protein (32%) ham, high in amino acids and iron as well. It’s a favorite for the health conscious, both those looking to lose weight, as well as athletes and bodybuilders.
Historically, the cradle of Parmigiano Reggiano was in the twelfth century next to the great monasteries and mighty castles of Parma Reggio nell’Emilia. The wide, wet pastures to the north of Parma proved perfect for the raising of cattle with nutrient-rich milk.
The minimum curing period is 12 months, but it’s normal to see the cheese aged for 24 to 36 months instead.
Parmigiano Reggiano provides a high content of proteins, about 32%, which contribute to the growth and maintenance of muscle mass. It also provides a high calcium content that promotes muscle and bone growth; it is also a source of phosphorus, a key ingredient in energy metabolism.
Pecorino is a sweet and creamy sheep’s milk cheese, giving it an unmistakable taste and more body than cow cheeses.
Pecorino is easily digestible because sheep’s milk contains less lactose than cow’s milk. For this reason, Pecorino, from which it derives, is particularly suitable for consumption for those people who have problems with digestion.
Pecorino contains much more protein than the average of other cheeses. Its consumption is therefore recommended for those people wishing to increase muscle mass. Sheep’s milk also contains medium-chain triglycerides, which help to reduce cholesterol levels. It is said that this is the long life elixir that has helped make Sardinian shepherds in Italy one of the longest-lived populations in the world. Sheep’s milk is a huge source of calcium, much more than what we can find in cow’s milk. It is known that calcium helps keep bones strong and healthy and supports nerves and muscles, as well as being a valuable helper in blood coagulation. A moderate consumption of Pecorino therefore can only be desirable, especially for women over 50.
Sheep’s milk contains a lot of vitamin A and vitamin E, a characteristic that we find in Pecorino cheese. These vitamins are two powerful antioxidants. Consequently, the consumption of pecorino fights the signs of aging and numerous diseases of the skin and mucous membranes. Pecorino also contains vitamin D which is essential for the mineralization of the bones, so its intake is necessary for their growth and remodeling. Therefore it is particularly recommended for children and the elderly .
It also intervenes in the regulation of calcium and phosphorus metabolism, regulating intestinal absorption.
According to a recent study by the University of Florence in Italy, sheep’s milk, and therefore Pecorino, which is directly derived, is an important preventative factor both against cardiovascular diseases and against some particular types of cancer.
Caciocavallo is a matured cheese with spun dough, which originates in Southern Italy and of which there are already testimonies in literary works dating back to the year 500 that praise the delicacy of the flavor. On the origins of caciocavallo, you have to think about its name and how it matures this cheese. That is, let it dry, always tied with a loop, straddling a beam. Today the caciocavallo is an integral part of the Italian culinary tradition.
Caciocavallo is a semi-hard cheese with spun paste, which is dried and matured. It is rich in protein, phosphorus, calcium, lipids and vitamin B2.
For 100 grams of product, we have an energy value of 439 Kcal resulting from carbohydrates, which represent 1.89% of calories, while the proteins are 34%
It’s unknown exactly when introducing intentional mold into cheese became popular, but when people learned of its flavor and capability in cuisine, it’s been popular ever since.
With a rich, tart taste that blends well in salads and sandwiches, blue cheese comes in many forms – most famously Roquefort, Gorgonzola, and Stilton.
Most people know a Swiss cheese by its large holes, formed by air bubbles during the fermentation process. However, many swiss cheeses, especially less aged ones, or Norwegian variants, are made with smaller holes, or none at all.
With a sharp, strong flavor, Swiss cheese works best melted into a sandwich.
Notably, this dry cheese is extremely high in calcium, phosphorous, and selenium. It’s also an excellent source of Vitamin B12.
Mozzarella is a soft, south Italian cheese, high in moisture and usually stored in brine.
Traditionally, mozzarella is made from the milk of the Italian water buffalo – and this variant is heavily prized today.
This easy to eat cheese is normally kept in wet conditions and served shortly after it’s finished. Most people are familiar with it in the form of small, bite-sized balls kept in mild brine. This is served in a variety of salads and pasta dishes.
A drier form is famously used in the base of most pizzas, as it’s an excellent melting cheese.
Most mozzarella is high in water content, and carries a high daily value of calcium, phosphorous, and sodium.
Scamorza cheese is a southern Italian stretched-curd cheese made from local cow milk.
With a soft, stretchy texture and aromatic flavor, our scamorza cheese is an excellent and versatile topping.
The name comes from a phrase, ‘capa mozza’, meaning ‘severed head’ – mostly just referring to the bulbous shape of a finished scamorza.
Cream cheese originates in English cuisine, as a topping for bagels, accompanied by ingredients like lox and tomatoes. However, it has a home in Italian cuisine as well.
Pairing well with many cold cuts, a cream cheese topping can tie together a sandwich thanks to its sweet flavor.
The most famous kind of cream cheese is Philadelphia, our favored brand.
It is suitable for intolerant people: thanks to the triple fermentation, gorgonzola has no gluten or lactose.