Abruzzo Salami

The country has obviously encouraged the raising of pigs and then working with his flesh. So there are hams, sausages (those are must-eat liver sausage and so-called mad) that are often preserved in oil or lard in the Coppa and made the pig’s head. Very special and hard to find now is lAnnoje, tripe sausage with chili. Cured pork is very good also, a kind of loin spread throughout the region. Typical is the mortadella Campotosto although in Abruzzo is better known as “coglioni di mulo”. Tasty hams are smoked Introdacqua (Aq) and LAG (Aq). Among the salami, are those that are valuable in Guilmi (Ch) and Torano (Te). Finally we must remember the Ventricina, which is typical of the provinces of Teramo and Chieti. Ventricina (pork belly meat) is good spread on bruschetta.

Cacciatorini DOP

Pork Salami

Cacciatorini 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

Fegato Dolce

Pork Salami
Pork Salami liver in casings; flavored with honey.

Fegato Pazzo

Pork Salami
Pork Salami liver in casings; flavored with chili.

Fiaschetta Aquilana

Pork Salami

the “fiaschetta aquilana” is made from lean meat from the thigh of the pig, finely chopped and flavored with salt and spices, then stuffed into a natural intestine casing and placed under pressure for a period of time. The shape of the salami is similar to that of an ancient “fiaschetta portapolvere” or powder flask used to hold gunpowder in the age of muzzle loading firearms.

Guanciale Amatriciano

Pork Salami

The cheek of the pig with special care is detached from the head starting from the throat, trim until you get a classic triangular shape.
It is at this point put in salt for 4 or 5 days, depending on weather conditions.


Pork Salami

Sausage from the shoulder and neck of the pig; spiced, salted, and hung to dry, aged for a minimum of 2 months. Called Capocollo elsewhere.

Mortadella di Campotosto

These small mortadellas are commonly called Coglioni di Mulo (“Mule’s Balls”).  They are, of course, made of pork, the mule only being part of the image. It is a fine-grained salami of choice meat with a square column of lard in the center. According to some of its admirers, the tri-color composition (the white lard, the red meat and the black pepper) has greatly contributed to the commercial success of the product, whose fame has long spread past the borders of the region.


Fatty meat from the pig’s belly, shaped in rectangles or coiled. Essentially it is un-smoked bacon; it is served raw as an antipasto or cooked in numerous dishes.

Prosciutto di Basciano

Basciano boasts a very special prosciutto. Basciano is a town near the Val Vomano. The area is caressed by cool breezes from the mountains, making for ideal conditions for the ageing of highly esteemed prosciutto. The method used is the classic one which distinguishes all country style prosciutto. The thigh, cleaned and trimmed, is placed in a press for a couple of days so that it loses its internal humours. It is then salted by dry massage with a mixture of salt, garlic and hot peppers. The prosciutto is then hung to age and is ready to be eaten after one year.

Salame di Pecora

Rare salami from Anversa degli Abruzzi; sweet and delicate.


Pork Salami
“La soppressata” has this name because it is pressed under weights, it is made with lean meat and is born of an antique and laborious procedure, it requires attention and care during the drying and conservation. It is destined to special circumstances and people.

Ventricina Vastese

Pork Salami
Pork Salami salami spiced with chili and wild fennel; aged at least 3 months.
Ventricina is unique and quite identifiable between Abruzzo’s delicatessen and is produced, historically, in the hilly zone near Trigno and Sinello rives, called “Vastese”.
This specialty is made in artisan way still nowadays

Real Italian Salami products available for purchasee online.

Bresaola della Valtellina

Ask any Italian you know what they would eat if they went on a diet after the heavy Christmas holiday meals with panettoni, torroni, pandori, chocolate etc. and I could bet anything you want that bresaola would be listed in their perfect Italian diet menu.

The "real" and best bresaola is produced in Valtellina, an area of about 200 km in the centre of the Alps, in northern Lombardy, between Italy and Switzerland, and it's available here!

Product of Valtellina, Italy

Veroni Salami Milano - 1 Lb Slice

Pork and beef

The fat and lean parts are first refrigerated to harden them and are then passed under the cutter before they are minced and then mixed. This finely minced mixture is then stuffed into a stitched natural pig's intestine casing. The salami is then strung tightly together.

Product of Italy

Veroni Di Parma Salami 1 Lb.

Carefully selecting raw materials and stringently monitoring production and curing techniques to generate the highest product quality.

Product of Italy

Rovagnati Mortadella with Pistachio 1 Pound Sliced

The name “mortadella” is traced back to Roman times. According to some sources, it derives from “Mortarium” (mortar), a tool used to crush the pork. The production of mortadella, however, can be located in an area of Roman influence, which extends from Emilia Romagna to Lazio. Mortadella is in fact the most famous cooked Bolognese tradition sausage, with historical origins dating back to the sixteenth century. In more recent times the area of the original production has spread to neighboring areas.

Product of Italy

Prosciutto di Carpegna Deboned Aged 20 Months D.O.P. from Italy - 14.8 Pounds Approx.

14.8 pound (6.7 kilogram) - WEIGHT APPROXIMATES
Packaging: Vacuum-sealed Plastic with Cute Yellow Cloth Bag
Aging: 20 months

The habit of salting meat in the County of Carpegna is ancient, testified in the act of 1407. The Count of Urbino Guidantonio ordered that the market should take place in Monte Cerignone and prohibited from selling elsewhere oxen, sheep, castrated sheep, hogs and salted meat. A witness is in an elaborate part of St. Anthony Abbot, preserved in the parish of St. Leo Carpegna, where the saint is represented with a sweet ham to protect the production processes.

Product of Carpegna, Italy


Speck is made from a pig's rear thigh, which is deboned, and smothered in a dry-cure of salt and various spices, which include pepper, garlic, juniper, pimento, and sugar

Product of Italy

Cotechino from Modena IGP

This is the real Cotechino from Modena IGP (Indication Geografic Protected) a sweet, yet spicy, cooked pork sausage

Traditionally served on New Year’s Eve, crowning a bed of lentils

Originally from Modena, contechino holds a special place in the hearts, and stomachs, of most Italians due to the persisting belief that if eaten together with lentils as the clock strikes midnight on New Year’s Eve, you will be the recipient of good luck for the year to come

Our skillfully made Cotechino di Modena IGP is precooked so that the meat is guaranteed to be tender and sweet

The sausage should be heated before serving, and cut into thick slices

Product of Italy

Prosciutto (4 Lb cut) DOP Parma Negroni aged 14 months boneless from Italy

Aged for 14 months
DOP Parma Italy
4lb cut piece

Product of Italy

Italian Prosciutto di Parma Black Label D.O.P. Boneless Whole Leg - Aged 18 Months - 16 Pounds Approx.

**AGED for 18 MONTHS**
16 pound (7.3 kilogram) - WEIGHT APPROXIMATES

Ingredients: Pork, salt - Boneless

The D.O.P. label guarantees both the origin and precise production process of the ham

Product of Italy