Despar Italia Expands Private Label Cold Cuts And Cheese Offering

By Branislav Pekic
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Despar Italia Expands Private Label Cold Cuts And Cheese Offering

Despar Italia has expanded its Special Edition private label offering to include new cold cuts and traditional cheese variants, while the Despar Premium line now offers cheese from the Apulia region.

The cold cuts range features four new products prepared in line with traditional methods, including the preservatives- and antioxidants-free Porchetta di Suino Brado, produced from wild pig meat. 

The process involves manual deboning and stitching of meat; seasoning by hand with salt, pepper, wine, garlic and fennel; and cooking in refractory ovens for 8 to 10 hours.  

Sella di Suino is a low-salt salami with green and pink pepper, marinated in balsamic vinegar and then aged for at least nine months in the Sibillini Mountains of Norcia. 

The Mortadella di Cinghiale is a low-fat salami produced from wild boar and pork meat, which undergoes slow dry cooking for over 12 hours. 


The Prosciutto Cotto di Suino Nero ham is the result of a 96-hour production process involving slow steam cooking.

Cheese Range

The cheese range includes two kinds of cheese from Irpinia in the Apennine mountains - Schiena d'Asino and Caciocavallo dell'Alta Irpinia - that are aged in caves of Roman origin. 

The Bastardo di Vacca Burlina uses milk from cows native to the hills and mountains of the Veneto region and is subject to a 10-month maturing period. 

The Community of San Patrignano makes the Pecorino crù cheese from milk obtained from sheep fed on hay. It is produced only in May and June and matured for over 15 months. 


The Pecorino Roncione is a Tuscan cheese, produced with fresh milk, which is processed raw to preserve the natural microbial flora.

Elsewhere, the Despar Premium private label line now includes the Caciotta di Capra, the Formaggio di Capra a Crosta Fiorita and the Formaggio di Capra Spalmabile. 

The cheese range is made with 100% Apulian goat's milk at the "Il Carro" farm in Putignano.

The Caciotta di Capra is incredibly soft and delicate with a unique flavour, while Formaggio di Capra a Crosta Fiorita is a goat's cheese with a white-grey flowered rind and a delicate aroma. 


The Formaggio di Capra Spalmabile is a soft and creamy spreadable goat's cheese. 

© 2020 European Supermarket Magazine – your source for the latest retail news. Article by Branislav Pekic. Click subscribe to sign up to ESM: The European Supermarket Magazine.

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