Salumi

Carne Salata. Minimum Weight 2kg

£59.00
{"id":4580589895761,"title":"Carne Salata. Minimum Weight 2kg","handle":"copy-of-sliced-carne-salata-100g-click-and-collect-only","description":"\u003cdiv style=\"text-align: center;\"\u003eMario makes his Carne Salata (which just means salted meat) from the \u003cem\u003ePunta d'Anca\u003c\/em\u003e, the tender salmon cut in English or eye of the silverside. It starts life the same as bresaola; rubbed with a mix of salt, cinnamon, nutmeg and juniper every day for a week but then it is smoked and ready to eat straight away. The texture is more raw, like a carpaccio and it's punchy acidity makes it excellent with creamy mozzarella or a simple tomato salad. We love it topped with goats curd and watercress. Eaten so fresh, Carne Salata can't be kept as long as cured meat and should be eaten within a week of opening\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/lombardy\"\u003eRead About The Producer\u003c\/a\u003e\u003c\/p\u003e","published_at":"2020-04-29T22:25:19+01:00","created_at":"2020-04-29T22:25:19+01:00","vendor":"The Ham and Cheese Company","type":"","tags":[],"price":5900,"price_min":5900,"price_max":5900,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32154439974993,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Carne Salata. Minimum Weight 2kg","public_title":null,"options":["Default Title"],"price":5900,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/33_0003_fb099bf9-65d8-4078-8c3b-42b03627a632.jpg?v=1588195520"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/33_0003_fb099bf9-65d8-4078-8c3b-42b03627a632.jpg?v=1588195520","options":["Title"],"media":[{"alt":null,"id":7014937919569,"position":1,"preview_image":{"aspect_ratio":1.333,"height":1063,"width":1417,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/33_0003_fb099bf9-65d8-4078-8c3b-42b03627a632.jpg?v=1588195520"},"aspect_ratio":1.333,"height":1063,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/33_0003_fb099bf9-65d8-4078-8c3b-42b03627a632.jpg?v=1588195520","width":1417}],"content":"\u003cdiv style=\"text-align: center;\"\u003eMario makes his Carne Salata (which just means salted meat) from the \u003cem\u003ePunta d'Anca\u003c\/em\u003e, the tender salmon cut in English or eye of the silverside. It starts life the same as bresaola; rubbed with a mix of salt, cinnamon, nutmeg and juniper every day for a week but then it is smoked and ready to eat straight away. The texture is more raw, like a carpaccio and it's punchy acidity makes it excellent with creamy mozzarella or a simple tomato salad. We love it topped with goats curd and watercress. Eaten so fresh, Carne Salata can't be kept as long as cured meat and should be eaten within a week of opening\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/lombardy\"\u003eRead About The Producer\u003c\/a\u003e\u003c\/p\u003e"}

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