Biroldo delle Alpi Apuane

Massa Carrara, Tuscany

Biroldo delle Alpi Apuane

Traditional salami typical of the province of Massa Carrara, produced between September and April.

It’s a cooked sausage salami, eaten fresh from the ears, nose, heart, lungs, pork rind boiled and chopped, mixed with diced bacon, pig’s blood, salt, spices (fennel seeds, nutmeg , pepper and cinnamon, but the possible composition and quantity vary from manufacturer to manufacturer) stuffed pig’s stomach (called a “bozzetto”).

It is a treat for refined tastes who appreciate details, even when the result of the less valuable the pig. It is prepared with pig’s head meat boiled together at heart, tongue, rind and fat, all is manually crushed, mixed with blood is spiked with all the spices (cinnamon, nutmeg, etc..) Salt and pepper. When everything is well mixed is stuffed pig’s stomach and boiled very slowly. It eats mostly cold, spread on bread.

Generally crescent shaped coarse crushed back-ventrally, without excluding other forms of variable size.

The mixture is dark red-brown with a beautiful show of lard.

It is eaten sliced alone or with various vegetables.

Pig ears
Pig snout
Porcine heart
Pig lungs
Pig blood
Fennel seeds
Natural gut: pig stomach

Collection of blood
Dry stomach
Grease removal
Scraping with a knife
Washing with warm water
Husking meat
Preparation of tanning
Boiled ears, nose, heart, lung and rind
Rough cut with a knife
Cut the bacon into small cubes
Transfer meat and lard in a mixer
Adding the tanning
Blend until smooth paste
Binding at the hands of end
Puncture with needle
Introduction in cold water
Cook for 2-3 hours
Extraction by heat
Accommodation on shelf
Affixing weight
Stop underweight for 24 hours.
05/01/2006 – Paolo Boni

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