Florence, Tuscany

Photo & text ARSIA

1. Product Name:

2. Synonyms:

3. Description of product:
It has the characteristic shape of the sausage is soft, red, with a strong taste of fennel.

4. Territory concerned to the production:
Province of Florence.

5. Production note:
at risk

6. Description of processes:
Using beef and pork seconds that are crushed with a meat grinder. Then added flavorings (salt, pepper, garlic, fennel), salt, antioxidant (ascorbic acid) and preservative mixed with sugar (sucrose and dextrose). The compound is mixed with un’impastatrice, and packed with filler in a natural casing pork (purchased outside). The casing is closed at the end with string. Occurs from September to May and is consumed without aging.

7. Materials, equipment and premises used for the production:
s hack
s Mincers
s Mixer
s bagging
s Spago
s cell cooling

8. Observations on the traditional, the uniformity of distribution over time and the Persistence of production rules:
Characteristics of the product is linked to the traditional technique of transformation of Rufina. In the past there were also among the ingredients offal, now no longer used for problems of storage. Bardiccio is eaten grilled and accompanied with the Chianti Rufina wine or other sturdy roasting.

9. Production:
It is estimated an annual production of about 400-500 tons of Bardiccio; butchers will produce 30 to 60 kg per week, the sausage 80-100 kg per week. The current production meets the demand, there is indeed a growing trend. Many producers Bardiccio are members of the Association butchers, bringing together the butcher of 18 municipalities from the Valdisieve Valdarno near Florence, in particular Rufina Pontassieve Dicomano Pelago, Brighton, Reggello Rignano Arno. It is sold entirely in the area, directly to individuals in business or at festivals or events related events paesane.Fra remember the “Festival of tortello and Bardiccio”, held in Rufina during the spring – summer and the “Festival Toscanelli of “organized by the Municipality of Pontassieve the last week of May, which is made a survey of artisanal products locali.La Mountain Community is working on this and other products of the Mugello and Val di Sieve in view promotional .

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