Whole Piedmont Free Range Chicken (with head, feet and innards)
The breed seems to derive from the crossing between the bare neck of Transylvania and the common Italian breed. It is widespread in the province of Padua and is a producer of numerous and large eggs, as well as very tender and tasty meat. The Collo naked Italian breed was characterized by the bare neck adorned in its front part of a thick necktie, a simple and very abundant crest, irregularly serrated with a small cap of feathers that went down to the nape and covered it. The breed of Italian naked Neck was distinguished from the other breeds by the bare neck for the white eared, an unmistakable index of belonging to the Mediterranean type. They were also noted with particular emphasis: the extremely thin skin of these animals, the relative ease of plucking and the great resistance to freezing the crest even in the harshest winters (1889-1890). Around the 1980s, the Italian Poultry Breed Conservatory of Rovigo successfully bred white-necked Collo breed groups, which morphologically appeared very similar to common Livornese chickens except for their bare neck character. The population under examination, subjected to reproduction, confirmed its ability to faithfully transmit the naked neck character to the offspring, although it was clear that within the population there were both homozygous and heterozygous animals for the naked neck genetic character.
Collo naked chickens are also bred in other European countries: in Romania, where they are called Collo nudo di Transilvania, in Germany and France. In this latter nation are characteristic Naked necks of Forez, which have a tuft of feathers on the front halfway down the neck, similar to a tie. The Italian naked necks have white mumps, yellow skin and yellow legs. The "naked neck" character is dominant with respect to the "neck with feathers". At 4 months the cockerels and pullets weigh about 1.4-1.6 kg. Average weight: cocks 2.9-3.3 kg; hens 1.8-2.0 kg.
Milkfed Lamb Shank from Murge - Italy
Amazing Lamb from that part of the Apulia Region in South Italy called Murge. Murge among many other culinary treasures has a tradition for farming top quality Lambs. Here we offer one of the noblest cut of the lamb, the shank.
Perfect for roast cooked in the oven. Discover many recipes you can cook at home!
Pure Black Angus Black Onyx Bone in Rib Eye M3+ 1kg
Rich flavor, juicy tenderness and majestic appearance. The grand champion of beef roasts. One of the most tender beef cuts. Fine-grained with generous marbling throughout.
Pure Black Angus Black Onyx Striploin M3+ 300gr
Angus Beef Strip Loin is the whole muscle of the steak cut known as the NY Strip Steak. Roast whole or portion into individual steaks. Portioned steaks are great on the grill or seared in a pan. Cook to medium rare to maximize the quality of this beef.
Pure Black Angus Black Onyx Rib Eye M3+ 300gr
This boneless steak is rich, tender, juicy and full-flavored, with generous marbling throughout.
Pure Black Angus Black Onyx Tenderloin M3+ 300gr
The most tender beef roast is lean, succulent and elegant, with mild flavor.
Pure Black Angus Black Onyx M3+ Tomahawk 1,5kg
Black Angus Tomahawk Steak is known for the mother of all steaks, absolutely juicy and succulent. Having a BBQ? Why not impress your mates with a Angus tomahawks for the hungry lads!
Tomahawk steak is a cut of beef ribeye that has extra rib bone for presentation purposes. It's called a "tomahawk" cut because the steak with the long bone resembles a single-handed axe.
Pure Black Angus Black Onyx M3+ T-Bone 1kg
This well-marbled cut consists of two lean, tender steaks - the strip and tenderloin - connected by a telltale T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter.
Pure Black Angus Black Onyx M3+ Porterhouse 1kg
Both steaks include a "T-shaped" bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin.
Pure Black Angus Black Onyx Butt Tenderloin M3+1.5kg
Boneless butt tenderloin is the thickest end of the tenderloin, which is a long fillet cut from a loin of beef. It is so-named because the meat is very tender, making it suitable as cuts of beef roast or steak.
Our beef butt tenderloin is keenly sought after because it's so tender and rich.
It so good that it is used by restaurants for Carpaccio and other raw beef dishes.
In fact our beef butt tenderloin is so versatile it is preferred by lovers of filet mignon, Chateaubriand and beef Wellington.
Frozen Fiorentina di Chianina IGP
The Chianina Fiorentina (porterhouse cut) steak is intended for gourmets.
It is an excellent surprising product with unrivaled taste and texture as far as beef is concerned.
The offered Chianina steaks are matured to perfection.
The attention to detail, together with the breeding quality, result in a product whose flavour is renowned worldwide.
Fresh Sausage Artisanal Carnia style (Friuli Region) - 300gr
A fresh sausage from the heart of the Friuli Region in extreme Nord-East of Italy produced with highest quality meat selected from the best quality of the Region.
The taste is round, sweet and very pleasant. Amazing when grilled in the traditional way or in a pan; try it in the bolognese sauce or in a risotto with radicchio.
Fresh Sausage Artisanal Luganega Trentina - 300gr
Made from Italian Pork meat in Trentino Alto Adige where the Luganega has been part of the culinary tradition since the fourteen century, when the first cookbooks of the local cuisin appear.
The raw material is carefully selected and the spieces are bought in small quantity to mantein the aroma.
Can be served with polenta, or for add flavor to dumplings with sauce or broth. For summer time our suggestion is to grill.
Salamella Mantovana Sausage 200g
Scents of garlic, pepper and nutmeg. A characteristic and intriguing flavour profile of pepper, garlic and cloves.
Fresh sausage from Mantua is made with the best pork parts: lean shoulder meat, tender fat trimmed from belly and ham. Meat is coarsely minced, salted and dressed with garlic and pepper, then filled in casings and tied to form strings. It is delicately flavoured following the Mantuan tradition. On touching it, it is tender, its taste is appetizing and hearty with a garlic scent. It is also available in a convenient 2 piece vacuum pack. It does not contain gluten or lactose.
Milk Fed Veal French Rack 2 Kg
Calves in herds playing with hanging balls? Yes! Peter's Farm calves live in herds. They choose when and how much they want to eat and whether they wish to move about, stand, lie down, play or sleep.
Animal welfare and the freedom and rest enjoyed by the calves is reflected in the quality, tenderness and flavour of Peter's Farm Veal. Food Safety is maximum guaranteed and the transparency of Peter's Farm gives you the possibility to trace the products back to the farm.