This is a pure
pork salami, prepared only with the best
parts of pork meat: shoulder, leg and loin.
The cuts of meat are finely minced and then
mixed with salt, spices, natural flavors
and red wine.
pudding or potato salami) is among the most
popular classic sausages of Valle d'Aosta
cuisine. Prepared according to the old
recipes of our grandparents and passed from
one generation to another.
Cacciatori Saouseusse - Valle d'Aosta
It is the most
traditional mountain salami of Valle d'Aosta
together with 'Boudin'. This type of salami
is called "alla cacciatora" because it
became a favorite food among hunters. Its
small size made it ideal for carrying in
knapsacks and for easy consumption whenever
hunger kicked in.
sausages are popular for their
characteristic taste and small size, which
is quickly seasoned and can always be
consumed fresh, since eaten quickly one at a
time. Moreover, the name of this sausage
derives exactly from a widespread rural use
of hunters who used to bring short sausages
with them in their excursions because,
considering their reduced size, they could
place them easily in their sacks.
Coppa with Juniper - Valle d'Aosta
juniper is one of Bertolin's key products.
Tender and firm, cylindrical in shape,
slightly flattened at each end, it requires
accurate cutting and a careful removal of
fat. The "coppa al ginepro" is an old family
recipe, modified for present consumer needs
exclusively from pig shoulder, the Lard of
Arnad melts in your mouth, giving you a
pleasant sweet taste. It is presented in an
elegant jar of glass. The product is
certified with a 'Denomination of Protected
Origin' label, which means that it is made
exclusively within the town district of
Arnad in the region of Valle d'Aosta. It is
recommended to taste the lard on a piece of
black bread or prepare it with honey and
Mocetta is one
of many traditional cured meats of Valle
d'Aosta. In the old times it used to be made
from mountain goats. Presently mountain
goats are kept in national parks;
nonetheless, a few farmers raise them for
production of this delicious meat. Usually
now mocetta is made from beef.
Tzemesada or Mesada Val d'Aosta
A fresh version of Mocetta, with a softer texture.
Teteun - Valle d'Aosta
Teteun is an exclusive speciality of Valle d'Aosta which is obtained by salting cow's udders. This product is generally flavored with a sauce made of parsley, oil and garlic. Its aroma is exalted by the sweet-salty matching with jam of figs or raspberries, raisins and "martin sec" in syrup.
Wild Boar Salami - Valle d'Aosta
Mignons of game salami are small-size sausages that are best eaten with a full-bodied red mountain wine. Made from wild boar meat (at least 50%) and pork, they are produced following an antique recipe. They are substantial delicacies with an intense, aromatic flavor.
The Valle d'Aosta salami above are for sale at: www.yndella.com (due to FDA regulations they do NOT ship to the USA).
Valle d'Aosta Jambon de Bosses belongs to the category of salt-cured and naturally aged uncooked meats, or "salumi." A Valle d'Aosta Jambon de Bosses will weight at least 7 kilos. The ham is partly flattened by natural methods and tied in the middle by a string that passes though a hole drilled in the upper end of the leg. The meat tends to have a wine-red colour and a fibrous texture.
The pork and beef are chopped and flavored, mixed and stuffed in natural casings before they are put out to dry.
© 2010-2013 Web Site by: Enrico Massetti
Italian Salami - Italian charcuterie