色々食べられて面白そうなので購入してみました。
追記：サラミとプロシュートは美味しかったけど、ドライハムは好みでは無かったです。
今度は違う組み合わせの物を試してみたいと思います。
下記抜粋：
・Citterio "Sweet" Sopressata
According to old Italian tradition, this is a salami that is made wth coarsely ground cuts of fresh pork. Originally, sopressata was prepared by hand in family kitchens, usually in the country - the "campagna." Today, the quality and flavor of Citterio's sopressata are authentic - every bit as typical of the hand-cut, hand-made varieties that were traditionally made in old country farmhouses and villages. This delicious Sweet Sopressata chub is a family favorite and a great addition to any spread, an authentic Italian dinner or simply as a snack!!
・Citterio Fresco Bresaola
Delicately seasoned, air-dried beef - 98% lean! Ideal for traditional Italian Antipasto. US inspected and passed by Department of Agriculture. Citterio fresco represents a revolutionary packaging concept that locks in the quality, authentic flavor and rich color of our specialties. It's just like they're being sliced and gently layered before you - but, now in a form that's convenient for you to keep and enjoy at home. We create these Italian-style specialties with the same commitment to tradition and unparalleled quality for which Citterio is world-renowned. Pronounced breh-ZOW-lah. This air-dried beef is a 98% lean delicacy, high in protein and flavor. Most often, Italians enjoy it in its simplest form; thin slices, lightly drizzled with extra virgin olive oil, fresh lemon juice, sprinkles of black pepper - along with fresh garden salad, parmigiano, crusty bread and good Italian wine.
・Culatello
A New York Times food writer once reported that Culatello is considered among Northern Italians as the “superstar of the Antipasto platter”. The origins of Culatello most likely date back to those of Prosciutto Crudo. They’re related: forexample, Culatello is also known as the “heart of Prosciutto” since it is formed by boning and removing the upper thigh muscle, the rump section, just above the part of the pig’s hind leg that becomes the classic Prosciutto Crudo. Each Culatello is shaped like a rounded football (its name comes from “culo”, Italian for buttock). However, it differs from Prosciutto Crudo in terms of its own characteristic flavor and aroma — sweeter and more delicate; its texture, creamier and more tender. Culatello fans insist that their favorite indulgence is to have it sliced ultra-thin, served on crusty bread spread with unsalted butter.
This package consists of a hefty 1.5 pounds of traditional Italian meats including Bresaola (air dried beef), Salame Genoa, and Culatello (dry cured ham). You get a half pound of each type of meat. I think my favorite is probably the Culatello because it is kind of like Prosciutto but has a softer texture, I think. Of course, the Bresaola is really tasty too; it’s Dave’s top choice I think. The Salame Genoa is good but nothing spectacular. This kind of package is perfect for us because one of our favorite lazy night meals is to have some meats like this, fresh bread, good cheese, and olives. We’ve got the olives and those totally count as vegetables, right? The only bad thing is the hefty price for the package at $19.89. That’s quite a bit so this wouldn’t be something we would probably buy all that often, however, it is very good quality meat. There are of course a thousand little appetizer type items you could make with this for a dinner party but the best way is as part of a traditional antipast0 with olives, marinated artichoke hearts, bread sticks, and Asiago cheese. The Culatello and the Bresaola could easily be used instead of Prosciutto to wrap around figs or asparagus as well. 1.5 pounds for $19.89.
http://www.citterio.com/ita/citterio_group.asp
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http://www.costco.com/
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