Apulia – Puglia Salami

In Puglia, noble and humble cuts of pork are ground or chopped by hand to create a vast array of tempting cured meats. Some are best hot off the grill, and others are tastiest munched in the company of rustic bread as an antipasto or light lunch.

The raising of pigs, secular tradition in the farms of Puglia, has led to a production of meats and sausages of good quality in the region. The production area more interesting is that of the Subappennino Foggia, where you determine the ideal climate conditions for the proper maturation of the products. There is a tradition of hams in Puglia: the meat is usually minced whole or cut into “at knife point” for making sausages, the whole pieces that are mostly processed are capocollo and fat. Furthermore, very often pork meats are combined with those of calf and sheep in a mixture that makes sausages Puglia unique.


Pork Salami

Pork Salami shoulder and neck stuffed into pork bladder, amply spiced; sometimes smoked or conserved in olive oil or flavored with cooked wine.

Cervellata Pugliese

Pork with the possible addition of veal

Sausage made of pork, or pork and veal; flavored with cooked wine and fennel seeds, often grilled.



It ‘a very old product from the “cucina povera”, the one that lets you use the products less expensive butcher with significant results in the flavors.


Lamb offal (or goat)

Also called Cazzmar, is a classic Southern cuisine, an extraordinary rustic food made of lamb offal (or goat) wrapped in the same net and associated with animal guts: everything is served with boiled eggs, diced sausage and pecorino grated fresh.


Pork Salami

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.

Salsiccia di Lecce

Pork and beef

Sausage enriched with Pancetta (unsmoked bacon); flavored with white wine, cinnamon, cloves, and lemon zest.

Salsiccia Pugliese

Pork Salami

The mixture of pork fat and seconds is processed with salt, black peppercorns, fennel seeds, stuffed into natural casings and left to smoke for several days before maturation.

Sanguinaccio di Lecce

Pork Salami

Blood and brain sausage; typically eaten boiled or grilled.

Soppressata di Martina Franca

Pork Salami

The Lean pork (leg and shoulder) and a 10% fat are cut by a knife and season with salt, pepper and wine. The mixture is allowed to rest for half a day and then stuffed into casings pork fat.



It is very special because it is a sausage made with the tuna belly.

As the name suggests, should be from Taranto (which is certainly the oldest place of disposal), but is produced throughout the South.


Pork, beef, and lamb

Long sausages made meat trimmings; often flavored with grated Pecorino or fennel seeds and best on the grill.

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