Basilicata Salami

The production of sausages and soppressata, which is one of the characteristics of the butchery of the region, is flanked by the working of the internal parts of the animal, being treated with the method of salting and curing systems used everywhere. Remarkable is the neck, but can be a real surprise to taste a Lucan ham, that must mature in the area of Vulture, and made unique flavor from the use of pepper used in conjunction with salt and other spices.

Capocollo

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.

Lucanica di Picerno IGP

Pork Salami
Sausage praised by Cicero and Martial in the days of ancient Rome, flavored with sweet and spicy pepper, fennel seeds, and black pepper; eaten grilled or roasted, or raw if smoked.

Prosciutto Lucano

Pork Salami
The processing of this prosciutto has particular methods of preparation, arising from the many centuries of experience spent in the research of the best result in terms of the flavor and the method of preservation.

Salsiccia Pezzente

Pork Salami
Sausage made from minced pork scraps (head, cheek, lights, liver, and nerves), generously spiced and flavored with garlic; grilled and eaten on toasted bread, in soups, or over polenta. The “pezzente” (beggar) sausage: the adjective refers to the poor quality of the meats used, coming from parts of the pig which could not be used for the more noble preparations, and this is why it is also known as the sausage of the poor.

Soppressata

Pork Salami
Salami from lean pork meat and pork fat (preferably from small black pigs). The meat is cut by knife rather than ground, then spiced, stuffed into casings, and pressed under a weight to obtain its characteristic flattened shape (hence the name). Traditionally hung near the hearth to age and acquire a delicate smoky aroma. Sometimes conserved in olive oil or lard; may contain pork blood or ground sweet peppers for a brighter red color. This is perhaps the most typical salami of the Lucania region. In the area around Potenza, they call it soperzata. It has its country of adoption in the territories of Lagonegro, Lauria, Picerno and Tricarico. It should be made, from pork fillet, and the pig, should be a black pigs.

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

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