Fresh meat that has been preserved through ageing, drying, canning, salting, brining or smoking.
Common favourites: Prosciutto Cotto or Crudo, Speck, Coppa/Capocollo, Salami, Soppressata and the list goes on...
The meat fillings are chopped or ground and often enhanced with additional fat. The mixture is salted; seasoned with spices, herbs, or aromatics, and occasionally splashed with wine.
They are stuffed into rigorously natural casings and hung to cure, ferment and dry from ca. 30 to 90 days.
Our Italian cured meats are produced only with Italian pork. We offer two variants sweet and spicy to appease all our customers cravings.
Long Sweet Soppressata
INGREDIENTS: Pork meat, salt between 2/2.4%, spicy or sweet pepper flavours, antioxidant ascorbic acid (E300) below the legal limits, preservative potassium nitrate (E252) below the legal limits, gluten-free and lactose-free.
Keep in a cool place 12°/13° C, expires 180 days.
NUTRITIONAL VALUES: energy value Kj...
Long Sweet Soppressata
INGREDIENTS: Pork meat, salt between 2/2.4%, spicy or sweet pepper flavours, antioxidant ascorbic acid (E300) below the legal limits, preservative potassium nitrate (E252) below the legal limits, gluten-free and lactose-free.
Keep in a cool place 12°/13° C, expires 180 days.
NUTRITIONAL VALUES: energy value Kj...
Long spicy soppressata
INGREDIENTS: Pork meat, salt between 2/2.4%, spicy or sweet pepper flavours, antioxidant ascorbic acid (E300) below the legal limits, preservative potassium nitrate (E252) below the legal limits, gluten-free and lactose-free.
Keep in a cool place 12°/13° C, expires 180 days.
NUTRITIONAL VALUES : energy value Kj 1676,...
Long spicy soppressata
INGREDIENTS: Pork meat, salt between 2/2.4%, spicy or sweet pepper flavours, antioxidant ascorbic acid (E300) below the legal limits, preservative potassium nitrate (E252) below the legal limits, gluten-free and lactose-free.
Keep in a cool place 12°/13° C, expires 180 days.
NUTRITIONAL VALUES : energy value Kj 1676,...
Curved Sweet Sausage
INGREDIENTS : Pork meat, salt between 2/2.4%, spicy or sweet pepper flavours, antioxidant ascorbic acid (E300) below the legal limits, preservative potassium nitrate (E252) below the legal limits, gluten-free and lactose-free.
Keep in a cool place 12°/13° C, expires 180 days.
NUTRITIONAL VALUES: energy value Kj 1676, Kcal 404,...
Curved Sweet Sausage
INGREDIENTS : Pork meat, salt between 2/2.4%, spicy or sweet pepper flavours, antioxidant ascorbic acid (E300) below the legal limits, preservative potassium nitrate (E252) below the legal limits, gluten-free and lactose-free.
Keep in a cool place 12°/13° C, expires 180 days.
NUTRITIONAL VALUES: energy value Kj 1676, Kcal 404,...
Curved Spicy Sausage
INGREDIENTS: Pork meat, salt between 2/2.4%, spicy or sweet pepper flavours, antioxidant ascorbic acid (E300) below the legal limits, preservative potassium nitrate (E252) below the legal limits, gluten-free and lactose-free.
Keep in a cool place 12°/13° C, expires 180 days.
NUTRITIONAL VALUES: energy value Kj 1676, Kcal 404,...
Curved Spicy Sausage
INGREDIENTS: Pork meat, salt between 2/2.4%, spicy or sweet pepper flavours, antioxidant ascorbic acid (E300) below the legal limits, preservative potassium nitrate (E252) below the legal limits, gluten-free and lactose-free.
Keep in a cool place 12°/13° C, expires 180 days.
NUTRITIONAL VALUES: energy value Kj 1676, Kcal 404,...
Smashed salami from Calabria
traditional Calabrian salami handmade in the hills of Chiaravalle (CZ) by a family business. Excellent to enjoy a good aperitif or as an appetizer, exceptional to be enjoyed with bread and a good glass of wine.
INGREDIENTS: Pork meat, salt between 2/2.4%, spicy or sweet pepper flavours,...
Smashed salami from Calabria
traditional Calabrian salami handmade in the hills of Chiaravalle (CZ) by a family business. Excellent to enjoy a good aperitif or as an appetizer, exceptional to be enjoyed with bread and a good glass of wine.
INGREDIENTS: Pork meat, salt between 2/2.4%, spicy or sweet pepper flavours,...
Nduja is a spicy salami typical of the traditional Calabrian cuisine, obtained with finely chopped Italian pork meat flavoured with chilli pepper and salt. Once the seasoning cycle is finished, it is mixed with olive oil and placed in glass jars. It is very appreciated for the preparation of bruschettas and succulent sandwiches, or used to flavour pizza or...
Nduja is a spicy salami typical of the traditional Calabrian cuisine, obtained with finely chopped Italian pork meat flavoured with chilli pepper and salt. Once the seasoning cycle is finished, it is mixed with olive oil and placed in glass jars. It is very appreciated for the preparation of bruschettas and succulent sandwiches, or used to flavour pizza or...
The PGI feline salami we offer you is irresistible and delicious. The best one directly from the village of Felino you can find on our website. Excellent to taste in pieces and slices, maybe to make a good sandwich.
Gluten-free
With its coarse-grained pasta, tasty and sweet at the same...
The PGI feline salami we offer you is irresistible and delicious. The best one directly from the village of Felino you can find on our website. Excellent to taste in pieces and slices, maybe to make a good sandwich.
Gluten-free
With its coarse-grained pasta, tasty and sweet at the same...
Strolghino is a typical product of EmiliaRomagna.
An all-Italian delicacy that is produced in the Parma area.
The meat used for its processing comes only from pigs certified in their Italian origin.
Gluten-free
Storage: +0 - +6 C in the fridge
Strolghino is a typical product of EmiliaRomagna.
An all-Italian delicacy that is produced in the Parma area.
The meat used for its processing comes only from pigs certified in their Italian origin.
Gluten-free
Storage: +0 - +6 C in the fridge
Our Capocollo di Calabria PDO is prepared using the meat from the upper part of the loin of the pigs, boned and then dry salted or in brine, with ground cooking salt.
Wrapped in a pig's wall diaphragm and tied in an enveloping way, with natural twine, it is left to mature for no less than one hundred days.
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Our Capocollo di Calabria PDO is prepared using the meat from the upper part of the loin of the pigs, boned and then dry salted or in brine, with ground cooking salt.
Wrapped in a pig's wall diaphragm and tied in an enveloping way, with natural twine, it is left to mature for no less than one hundred days.
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Rolled bacon Excellent for filling sandwiches can accompany an aperitif or sliced can be enjoyed as an appetizer. This salami is obtained by cutting the belly of Italian pork, boned and skinned and is subjected to the traditional salting process. It is then rolled up, placed in natural gut with the addition of chilli pepper and tied by hand with natural...
Rolled bacon Excellent for filling sandwiches can accompany an aperitif or sliced can be enjoyed as an appetizer. This salami is obtained by cutting the belly of Italian pork, boned and skinned and is subjected to the traditional salting process. It is then rolled up, placed in natural gut with the addition of chilli pepper and tied by hand with natural...
Stretched bacon (350 gr.)
Salami obtained by cutting the belly with pork rind of national pig, is subjected to the traditional salting process. Rectangular shape, the upper part is covered with red chilli pepper. The seasoning is also long in the air during the winter months.
STORAGE: 180 days.
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Stretched bacon (350 gr.)
Salami obtained by cutting the belly with pork rind of national pig, is subjected to the traditional salting process. Rectangular shape, the upper part is covered with red chilli pepper. The seasoning is also long in the air during the winter months.
STORAGE: 180 days.
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Pig's jowl from Calabria (350 gr.)
Cured meat used for the preparation of typical Italian dishes, above all pasta all'Amatriciana and pasta alla carbonara, two Italian and specifically Roman excellences. Obtained by cutting the cheek and neck of the pig is salted according to the most ancient Calabrian traditions and the upper...
Pig's jowl from Calabria (350 gr.)
Cured meat used for the preparation of typical Italian dishes, above all pasta all'Amatriciana and pasta alla carbonara, two Italian and specifically Roman excellences. Obtained by cutting the cheek and neck of the pig is salted according to the most ancient Calabrian traditions and the upper...
