Macelleria Mastra Alebardi Butcher Shop

19/02/2016 - The Butcher Shop Mastra Alebardi offers a selection of the best and most representative products of the Regional food tradition of the Franciacorta lands, producing only with pigs exclusively breed in Italy and butchered by Alebardi Butchery.
The pigs destined to the production of cold cuts are singularly worked in order not to alterate the nourishment of the meets.

Local Drunk Bacon(Pancetta):
It is an ancient recipe by Grandfather Zaccaria, we use only the thin part of the Pancetta (Bacon). The making is without bacon rind. It is put under infusion for 40 days with white wine, salt, pepper, cloves, juniper berries and Nubia garlic than it is wringed out and put into bowel and ages for 120 days.

Montisola type Salami:
The Montisola type Salami is produced only with pigs exclusively breed in Italy and butchered by Alebardi Butchery.
The pigs destined to the production of cold cuts are singularly worked in order not to alterate the nourishment of the meets.
The meet, hand cut with knife is stuffed in the natural bowel.


Local Salami:
Produced only with pigs exclusively breed in Italy and butchered by Alebardi Butchery.
The pigs destined to the production of cold cuts are singularly worked in order not to alterate the nourishment of the meets.
Still nowadays, following the original recipe by Grandfather Giuseppe Alebardi, during the production of the Salami, the meet is mirror cleaned to remove every nervous fiber, than it is seasoned with red wine and kneaded with Nubia Red Garlic, salt,pepper and our species. This making let us obtain a compact, thin and easily digestible Salami with a balanced and fine taste.
Aging time: 50 days


Local Coppa (air cured pork meat)
Produced only with pigs exclusively breed in Italy and butchered by Alebardi Butchery.
The pigs destined to the production of cold cuts are singularly worked in order not to alterate the nourishment of the meets.

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Pubblisher: OIP - Pubblisher: Only Italian Products