Christmas Baskets - Holly

13 products for a Christmas centered on cured meats and cheeses: Zuarina Fiocco prosciutto, Emiliano Gentile Salame and passita sausage for the platter, precooked cotechino for lunch, and aged guanciale for carbonara or amatriciana in the days after.

Who the Agrifoglio hamper is for

• Anyone who wants a Christmas platter with a variety of cured meats
• Anyone who loves cured meats and cheeses
• Anyone looking for a festive lunch with cotechino

What the Agrifoglio hamper contains

• CLAI Emiliano Gentile Salame, half vacuum-packed (approx. 550 g)
  100% Italian meats, carefully selected and trimmed, with a medium-ground lean meat blend. Delicate flavor and an aroma reminiscent of traditional salame. Gluten-free and free from milk and milk derivatives.
• CLAI Romagna Passita Aged Sausage, half vacuum-packed (approx. 250 g)
  Traditional Romagna sausage made with lean meat from 100% Italian pigs from the CLAI supply chain. Short, delicate aging, stuffed in natural casing. Sweet and delicate flavor, tender, and versatile whether served raw or cooked. Gluten-free (AIC certified) and free from milk and milk derivatives.
• Precooked Modena IGP Cotechino in a casing (500 g)
  Prepared with minced pork and seasoned according to the Modena tradition, from pigs born, raised, and slaughtered in Italy. Precooked and vacuum-packed in a casing: simply heat it up.
• Sliced green ciccioli (approx. 500 g)
• Zuarina Fiocco Prosciutto, half vacuum-packed (approx. 1.4 kg)
  Fiocco prosciutto typical of western Emilia, with no preservatives, slowly aged for at least 7 months. Sweet and delicate flavor, fragrant aroma.
• CLAI Aged Guanciale Slice (approx. 300 g)
  Aged for about 3 months, with no preservatives, fresh red garlic blended at the time, and freshly ground black pepper. CLAI controlled supply chain, 100% Italian meat. Vacuum-packed, ideal for carbonara and amatriciana.
• Italian Cacciatore Salamino DOP (175 g)
  Made with 100% Italian pork according to the production specifications. Compact and uniform slice, ruby-red color, fine texture, delicate and sweet flavor.
• Basil Fragrance Salame (150 g, in a casing)
  Created in collaboration with perfumer Baldo Baldinini. 100% Italian meat from the CLAI supply chain, with a deep basil infusion. Gluten- and lactose-free.
• 24-Month Aged Parmigiano Reggiano DOP Slice (approx. 500 g)
  Produced with only milk, salt, and rennet, without additives or preservatives, in the provinces of Parma, Reggio Emilia, Modena, Bologna (on the left bank of the Reno), and Mantua (on the right bank of the Po).
• Faggiola Fossa Cheese, half vacuum-packed (approx. 450 g)
  Tuscan cheese aged for 5 months on wooden boards, then matured for 3 months in the tufa caves of Sogliano al Rubicone. Savory flavor, firm and uniform texture, straw-yellow color. 100% mountain cow's milk.
• Sangiovese di Romagna Superiore DOC "Campo di Mezzo" Tremonti (75 cl)
  100% Sangiovese from organic farming. Ruby-red color, aromas of cherry and small red fruits, medium body, lively acidity, and well-integrated tannins. Pairs with medium-aged cured meats and cheeses; serve at 16–18°C.
• Marocchi Mixed Preserves (pear, peach, apricot, cherry, strawberry)
• Chelucci Tuscan Pasta (500 g)
  Durum wheat semolina pasta from Pastificio Chelucci in Pistoia, bronze-die extruded and slowly dried at low temperature.

How to use the Agrifoglio hamper at Christmas

• Christmas Eve aperitif. Fiocco, Cacciatore DOP salamino, Emiliano Gentile Salame, ciccioli, and passita sausage, with the Campo di Mezzo Sangiovese, which pairs with medium-aged cured meats and cheeses.
• Christmas lunch. Precooked cotechino, ready to heat up.
• Cheeses. Parmigiano Reggiano and fossa cheese, with the mixed preserves.
• After the holidays. Guanciale and Tuscan pasta for carbonara or amatriciana.