Boccone al fungo porcino di Coreglia

Coreglia (Lucca), Tuscany

Boccone al fungo porcino di Coreglia – Photo & text ARSIA

1. Product Name:
Bite of the boletus Coreglia

2. Synonyms:
Salamino al fungo, bocconcino (The mushroom sausage, little bite)

3. Description of product:
It is a sausage stuffed into casings kid, made with only meat ham and small doses of salt and finely crumbled dried porcini mushrooms. It has a lingering taste, spiced with olfactory intensity of musk and woods. You generally enjoy all the organoleptic qualities after 20 days of ripening. The sizes vary from 150 to 200 grams.

4. Territory concerned to the production:
Ghivizzano and Pian di Coreglia

5. Production note:
at risk .

6. Description of processes:
The meat is minced ham, salted and then hand-blended with finely chopped mushrooms. The mixture is stuffed into casings kid and left to mature for 15-20 days.
7. Materials, equipment and premises used for the production:

8. Observations on the traditional, the uniformity of distribution over time and the Persistence of production rules:
It is a product that was once done to recover processing waste boletus that crumbled during the production of dried mushroom. In this salami find the taste and scent of the woods and the Garfagnana Valley Serchio.

9. Production:
There are two norcinerie producing this delicacy, one to the other in Pian di Ghivizzano Coreglia, both in the province of Lucca. Total production amounts to about 500 kg a year could potentially be achieved even if an output of almost 900 kg. The sale is primarily in the area, but also the rest of Tuscany in Italy. The main customers are restaurants, farms, shops and local wholesalers. To remember is the event Norcini Castle “which is held in spring at the castle of Ghivizzano, Coreglia Antelminelli (Lucca).

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