Traditional raw meat paste that is cooked before consumed, cylindrically shaped, tied with string in 4 or 8 segments. It has a diameter of 8-9 cm, 30-40 cm in length and each piece has an average weight of 800-1000 grams. The surface is smooth and red in color. The paste consists of white fat and red lean meat with a medium-grained texture. The consistency is sticky; spices and aromas are not obvious. The product is matured for 3 days before it is ready for sale.

Frozen pork (40%)
Pork bacon (20%)
Pig skin (40%)
Salt (2.5%)
Spices: cinnamon, whole cloves, peppercorns, nutmeg, coriander, ginger
Additives: Potassium Nitrate (E 252) (bactericide), ascorbic acid (anti-oxidant)
Other ingredients: wine
Pork casing (crespone danese -large intestine- diameter 80-90 mm)

Clean the meats by hand at a temperature of 6-10 °C
Trim the meats
Allow the meats to rest in the freezer at 0 °C for 24 hours
Weigh the meats to quantify the spices needed to added by hand
Transfer the meat to a grinder
Grind the meat and bacon with medium grates until 6 mm
Finely grind the pig skin (5 mm)
Combine by hand
Manually add the spices to prevent them from clinging to equipment
Mix mechanically for 3-5 minutes
Transfer to stuffing machine
Prepare the casing by washing in vinegar and rinsing with water
Mechanically fill casings with meat paste
Tie with string by hand
Pierce the casing by hand to enhance drying
Dry at 24 °C for 12 hours without humidity control
Transfer to aging room for 2 days with a controlled atmosphere of 20-22 ° C and relative humidity of 60-70%

05/13/2005 – Sozzi Alessandro

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