Sight, smell, taste, touch and sound: we experience the world through these five senses. Our knowledge is acquired though seeing, scenting, touching, listening and tasting. When we eat, all these senses are activated, making every taste important and meaningful. Here at Podere Cadassa we believe this to be particularly true, particularly when tasting our products: each bone of them tells a story, sparks sensations, stirs emotions. We believe that tasting is knowledge, one to be acquired in the correct way.
CULATELLO DI ZIBELLO DOP
Rinse Culatello under gently running cold water for a full day. Then, remove the string and outer casing and wrap the meat in a cloth soaked in wine. After this process, refrigerate.
SPALLA CRUDA DI PALASONE
Soak the product in a mixture of water and wine for a couple days. After removing the string and outer casing gently wash Spalla Cruda and preserve it wrapped in a wet cloth.
FIOCCHETTO
Rinse Fiocchetto under gently running cold water for a few hours. Then, after removing the string and outer casing, wrap it in a cloth soaked with wine and refrigerate it.
SALAME GENTILE
Before consumption, remove the outer casing after wetting it with cold water. Once done, to fully enjoy this product’s features, consumed within a couple of days.
STROLGHINO
Before consumption remove the outer casing after wetting it with cold water. Once done, to fully enjoy this product’s features, consumed within a couple of days.
COPPA
Soften the product’s exterior with a mixture of wine and water. This will allow for easy removal of the string and outer casing. Store the meat in a cloth soaked with wine and slice very thinly
PANCETTA
Free Pancetta from all twine and vigorously brush its surface. Trim off the rind protecting the meat and serve sliced very thinly.
SPALLA COTTA DI SAN SECONDO
Spalla Cotta can be enjoyed cold, thinly sliced by machine, or hot, when it’s best cut. Once warmed, aromas can be enjoyed better.
MARIOLA
Free the Mariola from the string outer casing, then slice it by hand and consume within few days.
COTECHINO
Cook Cotechino in gently simmering water. Once ready, slowly remove the casing and slice it when still hot; serve immediately.