AN AMAZING BONE-IN RIB EYE STEAK OF FASSONA YOU CAN EASILY FINISH BY YOURSELF. OK, YOU CAN ALSO SHARE IF YOU REALLY WANT

Organic Italian Pork Bones Broth

THE AUTHENTIC FASSONA "OSSOBUCO" MARROWBONE  

ITS TENDERNESS THE TENDERLOIN OF FASSONA
THE MOST LOVED SINGLE-SERVE STEAK

SIRLOIN OF FASSONA.
CLEAN, SLIGHTLY MARBLED STEAK FOR A SIMPLE YET DELICIOUS AND GENUINE EXPERIENCE

NEW VEAL PARMIGIANA READY TO EAT

NZ Prime Steer 250g Striploin freshly pan-fried with Italian flour in Italian Extra Virgin Olive Oil, topped with our signature Sicilian Tomato sauce, Italian Mozzarella and grated Parmigiano Reggiano.

The Veal Parmigiana you have been waiting for. 

Tomato Sauce and Cutlet packed separately to preserve crispiness.

Try with your rice, salad or just as it is with. 

NO GMO  NO PRESERVATIVE OR HYDROGENATED OIL

Shelf Life 3 Days in fridge 0/+4 and up to 1 month in freezer -16C.

Order together with our Ready To Eat Roasted Potatoes or the side you like the most starting from HKD 48 (HERE).

HOW TO PREPARE
From room temperature 

Reheat the cutlet with Mozzarella separately from the Tomato. When cutlet is hot, Pour on it the hot tomato sauce heated in microwave or in pan.

CUTLET

• In oven at 220C for 3 minutes or
• Micro-wave for 2 minutes at 900W or
• In a Pan with hot oil, Pan-fried 60 seconds per side

 

ORGANIC FASSONA BEEF SIRLOIN THINLY SLICED

NZ PRIME STRIPLOIN THINLY SLICED

EYE OF ROUND, OR MAGATELLO AS WE CALL IT, IS PERFECT FOR VITELLO TONNATO.  TRY FASSONA LA GRANDA FOR SOMETHING UNIQUE 

Even if it's not an Italian product, Black Angus has its own role in Italian cuisines. Often offered as Carpaccio or T-Bone, Black Angus has the best quality-price ratio.
即使不是意大利產品，Black Angus在意大利美食中也有自己的作用。 Black Angus通常以Carpaccio或T骨形式提供，具有最佳的質量價格比例

Only certified cuts from United States of America.
僅來自United States of America 認證的切工

The USDA Prime is the top quality piece of meat on the USDA’s meat scale for tenderness, juiciness and flavor; is the ideal cut/ choice for any grilling.
USDA Prime是USDA肉類秤上最高品質的肉，具有嫩度，多汁和風味；是任何燒烤的理想式切工或選擇

ITALIAN SUNDAY ROAST
with Carrots & Roasted Potatoes

MADE ON ORDER AND VACUUM PACK FOR YOU
You can store in fridge for 3 days and in freezer up to 30! 
Order 24 hours in advance

Easy to prepare,  just reheat in oven  at +160C for 5 minutes from room temperature or 10 minutes from frozen 

MINCED FASSONA LA GRANDA FOR THE REAL ITALIAN MEATBALLS. SURE, LASAGNA AS WELL. 

If there is a product that can best represent Castile, it is, without a doubt, the Toston suckling pig of Segovia: the Cochinillo. It is a farmed pig that feeds exclusively on mother's milk from birth and for this reason, has fine and very tender meat. Furthermore, pigs are slaughtered when they reach a maximum of 21 days of age.

Specifications

Ingredients: pork

bred and slaughtered in: Spain

Modalit & agrave; conservation: Store A & Ndash; 18 & deg; c

Vacum Iberian Beef “Extra Premium” is an expertly processed “Old Cow” salami made from the silverside, a cut of beef from the hindquarter of cattle, and which resembles the Italian Bresaola or the Spanish Cecina in appearance. Vacum’s production of cured and fresh meats is characterized by the very top in terms of quality! The silversides, a cut of beef from the hindquarter of cattle, are chosen one by one to ensure the perfect infiltration of fat and always from the very best Old Spanish Cows, following an exclusive process to best preserve the original flavor of the meat: a non-invasive smoking using native woods, which create a salami with a truly unique taste.

A drizzle of Pianogrillo Extra Virgin Olive Oil will be all that’s needed to elevate its mildly refined and delicious flavor.

José Rosell, founder and owner of the “Carni di Lusso Vacum” company has specialized in the selection of the best cattle in terms of diet and grazing. The company primarily raises and offers quality products from two breeds, the Rubia Gallega from Galicia and the Casina (Old Cow).

Origin: Leon/Valencia, SPAIN

Type: Old Spanish Cow Salami

Format: vacuum-packed, in approximately 2-2.5kg packs, fresh

Vacum Iberian Beef

Vacum Iberian Beef is an expertly processed “Old Cow” salami made from the silverside, a cut of beef from the hindquarter of cattle, and reminiscent of the Italian Bresaola or the Spanish Cecina.

With a production of cured and fresh meats characterized by the very top in terms of quality, Vacum Iberian Beef is obtained from the rump of Old Spanish Cows, following an exclusive process to best preserve the original flavor of the meat: a non-invasive smoking using native woods, which create a salami with a truly unique taste.

Already pre-sliced in convenient 75 g packs, just serve them with a drizzle of Pianogrillo Extra Virgin Olive Oil to enhance the mildly smoked flavor of this cold cut.

José Rosell, founder and owner of the “Carni di Lusso Vacum” company has specialized in the selection of the best cattle in terms of diet and grazing. The company primarily raises and offers quality products from two breeds, the Rubia Gallega from Galicia and the Casina (Old Cow).

Origin: Leon/Valencia, SPAIN

Type: Old Spanish Cow Salami

Format: vacuum-packed, in approximately 1.5/2 kg packs, fresh

Specifications

Ingredients: pork

bred and slaughtered in: Spain

Modalit & agrave; conservation: Store A & Ndash; 18 & deg; c

Iberian Pork Shoulder Ham (Presa)

The “Presa” or “Coppa” is made from the muscle that runs from the neck of a pig: when deboned and salt-cured, this cut becomes one of the most famous Italian cured meats, namely the “Coppa” as it is known in northern Italy or “Capocollo” as it is known in the south. For those who instead prefer a fresh cut, it is perfect cooked on the grill or the barbecue, thanks to the considerable presence of internal fat. We are in Salamanca, in the Autonomous Community of Castile and León in northwestern Spain – and more precisely in the municipality of Guijuelo: one of Spain’s four Denominations of Origin regions for Iberian ham.

Blázquez pigs are raised in freedom or semi-freedom in very large wide open areas, where they can move freely: this contributes to stronger and more toned muscles. Moreover, the animals are allowed to live longer lives – over the age of 11 months – above the minimum required by Spanish law. As this is a pig that runs free, lives well and longer than its counterparts, it will provide a more delicate and succulent meat.

In addition, Blázquez, which owns vast lands in both Castile and Andalusia, produces its own pig feed in-house: a feed consisting of wheat, barley, corn, soybeans and bran supplements the so-called “bellotas”, the small acorns that the pigs love to devour during the “montanera” period in autumn and winter. An exquisite product, like all Blázquez meat cuts, quick and easy to prepare and which requires a single, important tip to ensure the best flavor: despite what one may be inclined to think, the meat must be treated like beef, and therefore served strictly rare.

Origin
Guijuelo, Salamanca Province, SPAIN

Type
Iberian Pork

Format
vacuum-packed, 2 pieces of approx. 650 g each, frozen

The "Horneable" range of Carnicas Tabladillo is a line of ready-to-cook products that are tasty and also very simple to prepare: it is not necessary to remove the product from the bag, specially resistant to cooking and at high temperatures, in order to preserve the tender product at all times. inside and crunchy on the outside. Fast, tasty and without dirtying anything!
An Iberian excellence and a real cult in the Castile region: the classic convivial Sunday dish to be eaten with friends and family. The local custom is to cut the pig with a serving dish: this is to test, but above all to prove to the guests present, the tenderness and looseness of the pig.

Every characteristic of the pig is followed and evaluated: it starts from the mother, healthy, fit and ready to breastfeed, and from her diet, which is fundamental because the cochinillo feeds only on mother's milk. Another important aspect is the habitat in which mother and child live: it is essential for an excellent quality product that they can be peaceful and live without stress.

All these factors mean that the only true Cochinillo de Segovia has a very light, almost white rind and a slightly pinkish flesh with unmistakable tenderness. A fundamental characteristic is therefore the internal fat, but above all the external one which, once cooked, will be crunchy and amber in color. An exquisite product, which has made many chefs fall in love and which is selected for Longino & Cardenal by Carnicas Tabladillo, a family business dedicated, for more than 50 years, to the breeding and processing of the Cochinillo of Segovia. Only the best pigs, exclusively reared by the De Maria family, for a product of the highest level.

THE COMPLETE PACKAGE FOR YOUR SUMMER BARBECUE 

2.9 KG OF ORGANIC BEEF, ITALIAN PORK & ORGANIC-FED CHICKEN + VEGETABLES

The authentic Italian Barbecue Experience

L'azienda è stata fondata nel 1920 da Amando Loza che ha dato il nome all'attività. Con sede nella regione della Rioja, nel nord della Spagna, rinomata a livello internazionale per i suoi grandi vini, l'azienda si trova in un piccolo villaggio dell'Alta Rioja "Baños de Rio Tobía". Il paese si trova ai piedi del gruppo montuoso de "La Demanda", che culmina a oltre 2000 metri di altitudine e offre condizioni climatiche ideali per la produzione di prosciutti e salumi: inverni rigidi, estati brevi e leggere sono le chiavi all'unicità e lenta essiccazione dei loro prodotti. Competenza, Pazienza e Maestria sono le parole d'ordine della famiglia Loza che, a distanza di oltre 100 anni, gestisce ancora l'attività con passione. Un'azienda che ha saputo adattarsi nel tempo alle esigenze dei mercati dei diversi continenti per far godere milioni di consumatori. Loza è un'azienda che possiede tutte le certificazioni sanitarie necessarie, Certificazione IFS tra le altre, per esportare in molti paesi garantendo l'integrità di tutti i suoi prodotti.

The company was founded in 1920 by Amando Loza who gave the name to the business. Based in the region of Rioja, in the north of Spain, internationally renowned for its great wines, the company is located in a small village of Alta Rioja "Baños de Rio Tobía". The village is located at the foot of the mountain range of "La Demanda", which culminates at more than 2000 meters of altitude and offers ideal climatic conditions for the production of hams and salami: harsh winters, short and light summers are the keys to the uniqueness and slow drying of their products.

Competence, Patience and Mastery are the watchwords of the Loza family who, over 100 years later, still run the business with passion. A company that has been able to adapt over time to the needs of markets on different continents to enjoy millions of consumers. Loza is a company that has all the necessary health certifications, IFS Certification among others, to export to many countries guaranteeing the integrity of all its products.