24 month aged Prosciutto di Parma DOP (1.7 kg) by Fratelli Galloni
Among the 200 ham producers belonging to the “Consortium of Parma Prosciutto”, Fratelli Galloni S.p.A. has since 1934 distinguished itself by using the traditional processing methods as a means to safeguard the high quality of real Italian prosciutto: the salting is still carried out by hand, the smearing is repeated twice, or even three times if necessary, and the ageing takes place in cellars where ventilation is almost completely natural.
Specially picked ethically raised and cared for mature pigs are fed naturally and subject to the most rigorous health controls. This ensures the product they obtain is a large sized prosciutto, suitable for a long ageing (at least 24 months instead of the 12 month minimum required for Parma Proscuitto) and also the lowest possible salt content. The ageing process yields a unique sweetness, fragrance and taste that sets this apart as some of the finest Parma prosciutto available.
##From Their Table to Yours - Table by Archibald is coming.
Launching in Spring 2021, Table by Archibald promises to be the world’s first truly local, global disruptive digital delicatessen. We believe great cuisines are great connectors and through our sumptuous selection of globally sourced, artisanal offerings, Table lets you sample the world. From far-flung flavours in century-old staples to regional delicacies and local legacies. Our servings are sought and sorted by our expert tastemakers, whose specialist local knowledge and palette sprinkle our options with snapshots of history, living memory, cultural practices and that much more. Of course, we have added the Archibald ethos of fair pricing and a more transparent and disruptive approach to create a new, exciting way to access the world's best artisanally made foods. For now, we hope you enjoy this small taster we have put together.
##The very first tastemaker and a founding member of Table by Archibald. Stefano Bergonzini is a respected culinary expert in the food and beverage space in Emilia-Romagna.
Sandwiched between the Alps and the Apennines, Emilia-Romagna is home to one of Italy's most important and best-known cuisines. A local to the region, Stefano’s love of food precedes his earliest memories but was fostered in his father’s fine food shop. Opened in 1963, it became one of the most famous in Modena and in 1983, Stefano took over. With almost four decades of experience in Italian luxury food, Stefano’s expertise is routinely sought by producers, artisans and restaurants. He sits on the boards of multiple organisations, dedicated to what he considers his calling: the preservation and promotion of the very best, very slow, Italian haute-cuisine.
##Table is both our love letter to food and our stand against all the barriers that seek to restrict access and direct connections with all the people around the world that make things the way they should be made.
Between now and April 2021, we are going to be building one of the boldest plays in consumer retail, combining everything we have learned on Archibald to establish a new side of the business where we serve as the ultimate disruptive connector. We aren’t here to make our own lines of food products nor re-package those made by others because there is no replacing the excellence of our artisans, their history and their stories… in this sphere, we will serve a very different role. We are here to amplify their story and provide the mechanism which allows more people to learn, taste and enjoy them. The packaging of every item will be kept as-is, whether beautiful or not, whether practical or not we aren’t here to bastardise, homogenize or drain any item of it’s authenticity. Cleanliness in branding doesn’t come into it...rather, we are here to simply find the best, the most coveted, the most craved and deliver it to you in a way no one currently does.
• The raw ingredients come exclusively from selected farms, growing “mature” heavy pigs of national breeds, fed naturally and subject to the most rigorous health controls.
• Low salt content.
• Features sweetness, fragrance and taste.
• Can be cut with a kitchen knife. Slicer is not needed.
