Emilia – Romagna Salami – a very rich panorama

Emilia - Romagna Salami

Emilia – Romagna Salami: From the coppa of Piacenza to the Felino salami, to the entire large family of products derived from the processing of pork, Emilia-Romagna offers an extraordinarily rich panorama. The regional vocation of this is perfectly complementary to that which concerns the dairy.

Wherever there are dairies, as is known, there is the availability of serum, mixed with corn and bran, which is the main power of pigs reared on the correct criteria.

Emilia – Romagna Salami: what are the Regional specialties

Cacciatorini DOP – Small Seasoned Sausages

Cacciatorini sausages are popular for their characteristic taste and small size, which is quickly seasoned and can always be consumed fresh since eaten quickly one at a time. Moreover, the name of this sausage derives exactly from widespread rural use of hunters who used to bring short sausages with them in their excursions because, considering their reduced size, they could place them easily in their sacks

Cooked Prosciutto Ham

cured ham is made exclusively with the best pork legs. It is prepared by a qualified slaughter and produced in compliance with precise standards.

Coppa of Parma

Coppa is a type of salami made from pork, salted, naturally aged and stored raw. The finished product is cylindrical in shape and when sliced open displays a homogenous interior of red meat flecked with pinkish-white spots.

Coppa Piacentina DOP

The coppa is usually eaten as an appetizer, usually combined with the wines of the Colli Piacentini DOC, which typically enhances the flavor.

Cotechino from Modena IGP

Cotechino and Zampone are two second course dishes of Modena cuisine which are widely consumed during the Christmas holidays and not only. A traditional Italian pork-sausage and lentil dish called ‘Cotechino con Lenticchie’ is believed to bring you luck and fortune all year.

Mortadella Bologna IGP

The “mortadella” is one of the most famous sausages originating from Bologna town and dating back to the year 1651. Cylindrical in shape, the mortadella is smooth and uniformly pink in color with small white squares of pork fat. The sausage has a distinctive taste and aromatic scent.

Prosciutto di Parma DOP

Prosciutto di Parma represents one of the most significant products of the Italian cuisine tradition. Famous and highly valued all over the world, the Prosciutto di Parma DOP has a long history and tradition of more than 2000 years.

Salame di Felino

The Salami from Felino is a product having old production traditions, the same as Parma ham. It is prepared from pure pork meat, which is coarsely minced and blended with salt and grain pepper.

Zampone from Modena IGP

The ‘Zampone’ and ‘Cotechino’ are two-second courses of Modena cuisine which are widely consumed during the Christmas holidays and not only. The Zampone is a pork paw stuffed with finely minced pork meat. Accompanied by lentils, it is supposed to bring you luck and riches all year round.

Culatello di Zibello

Numerous illustrious writers make frequent reference to Culatello di Zibello. The product is mentioned by the chronicler Bonaventura Angeli in his History of the City of Parma and by the historian Angelo Pezzana. Culatello di Zibello comes from the leg of an adult hog and belongs to the category of naturally- aged foods. After salting, the ham is aged for at least 11 months during which time the climatic features of the zone of production play an essential part in determining the characteristics of the final product.

Bel e cot (Belcot)

Muscular flesh of pork, whole Golela, without ears and head bone, rind. The meat is seasoned with salt, pepper, cloves, cinnamon, nutmeg, and sugar

Bondiola

Fresh minced pork (cup fresh rind, schooner), natural flavors, spices, and dry white wine.

Cappello da Prete –  cappel da pret

Pork Salami forcemeat enclosed in pork rind, boiled before serving.

Castrato di Romagna

Fresh meat obtained from male sheep undergone the process of castration and weights and age-appropriate.

Ciccioli, grassei, sbrislon

The product comes from domestic pig meat and fat, with added salt, flavors, and preservatives.

Fiocchetto di Parma

Fresh meat obtained from male sheep undergone the process of castration and weights and age-appropriate.

Lardo

For production using pig fat and rind of national and salt.

Pancetta canusina

The composition of bacon Canusina is: fresh pork belly butchered by no more than 2 days. Other permitted ingredients: salt and tanning.

Pancetta Piacentina DOP

The characteristic taste, sweet and soft, is closely linked to environmental conditions of the production area, characterized by woodlands and valleys of the temperate climate that allows a slow and gradual maturation.

Piccola di cavallo

Horse meat.

Porchetta

Pork 90-100 kg, boneless, seasoned with salt, pepper, garlic, fennel and other herbs that are specific to each manufacturer.

Prosciutto di Modena DOP

This pear-shaped ham is salted twice, it rests with its salt rub for 2 months, then rinsed, dried, and aged for 1 year; it has a subtle, barely salty flavor. It ages near Modena.

Salama da Sugo

A specialty of Ferrara made with pork meat, tongue, head, liver, cloves, cinnamon, red wine, and brandy, Marsala, or rum; it becomes almost creamy and releases a rich ragu’-like sauce when pierced as it cooks.

Salama da Sugo di Madonna Boschi

A specialty of Madonna Boschi (Ferrara) The Salamis is the result of a clever mixture of pork, seasoned with spices and red wine, sometimes reinforced with marsala or brandy.

Salame all’aglio

Pork: bacon, shoulder and other lean. Local salami makers cut, chopp, mix the meat with the addition of salt, herbs, and additives permitted, then stuff it into natural casings.

Salame di Canossa

Pigs reared on natural foods, their races highly selected through decades of trials intended create a local ecotype, addressed to the food industry. The meat used to make salame di Canossa comes from them

Salame fiorettino

Pigs reared on natural foods, their races highly selected through decades of trials intended create a local ecotype, addressed to the food industry. The meat used to make salame fiorettino comes from them

Salame gentile, salam gentil

The raw material consists of a mixture of boneless pork shoulder, chopped ham, thin throat, resulting from domestic pigs, with added salt, flavorings, and preservatives.

Salame Piacentino DOP

Local salami makers produce the Salame Piacentino DOP with lean pork with the addition of 15% to 20% of pig fat.

Salsiccia gialla fine

Pork shredded, salted, seasoned and stuffed into casings of thin small diameter. They remain linked and divided to form a string of small rock, with characteristic yellow appearance.

Spalla Cotta – spala cota

Cured meat product with the fleshy part of the foreleg of pork (shoulder and cup), tanned, stuffed into the stomach or bladder or porcine skin, aged from several months to a year and cooked.

Spalla Cotta di San Secondo

The cured pork shoulder Giuseppe Verdi loved; aged from 2 to 3 months, smoked or unsmoked.

Spalla Cruda di Palasone Sissa

The shoulder has as its basic skeleton, the scapula and the related muscle groups attached.

Tasto, tast

The bacon and stuffed veal is raw material which produces a product that cooked for consumption.

Zuccotto di Bismantova

Traditional preparation of sausage, made of pork (muscle, fat throat and part of the prevailing rind), start tanning for at least 48 hours.

Emilia – Romagna: what you want to visit when not eating salami

Real Italian Salami products available for purchasee online.

Calabrese Salame Sliced by Veroni (4 ounce)

Note:Not eligible for Amazon Prime.

Product of Italy

Veroni Salami Milano - 1 Lb Slice

Note:Not eligible for Amazon Prime.

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.

Get $125 off: Pay $0.00 upon approval for the Amazon Business Prime Card. Terms apply.

Carefully selecting raw materials and stringently monitoring production and curing techniques to generate the highest product quality.

Today, Veroni brings a fine selection of their choices directly to your table.

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

Note:Not eligible for Amazon Prime.

Prosciutto di Carpegna Deboned Aged 20 Months D.O.P. from Italy - 14.8 Pounds Approx.

Note:Not eligible for Amazon Prime.

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

Note:Not eligible for Amazon Prime.

ut 6 months

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

High Standards of Quality Control - We Ship with Ice Packs - Ships from New York

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

REFRIGERATE AFTER OPENING

Product of Italy

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

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