Friuli – Venezia Giulia Salami – and mostly prosciutto

Friuli - Venezia Giulia Salami
Prosciutto San Daniele – AdobeStock_214522285

Friuli – Venezia Giulia Salami: the prosciutto is one of the products that best characterize the Friuli. In San Daniele, they make the most famous and well known. It has conquered the whole country in recent decades, but we should also mention Sauris smoked ham, from a small town located in hight of four thousand feet above sea level.

The techniques of slaughtering and processing do not differ much from those related to products of other hams, but we recall that the salting is dry, mix the salt with spices and herbs, and repeating the operation several times in a month. The real peculiarity lies in the smoking process, which gives the ham an unmistakable aroma and taste.

Friuli – Venezia Giulia Salami
Bresaola di Cervo

Intensely red Bresaola, firm and slightly sweet.

Cacciatorini DOP

Pork Salami
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 a 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.


Pork Salami beef lamb
The pork, beef, and lamb are ground and seasoned. They are then bagged natural gut and consumed fresh.


Pork Salami
Sausage made from the innards, spleen, and fat of the pig; sliced and fried in butter, it is served alongside pasta or frittatas.


Pork Salami
Sausage is reminiscent of Cotechino, made from lean and fatty pork meat and usually boiled and eaten with brovade.


Pork Salami
Meatballs from the Alta Carnia, macerated with juniper and other mountain herbs, rolled in cornmeal, smoked, and aged.

Karst Prosciutto

Pork Salami
The Karst prosciutto (Kraški prsut), flavored with garlic, bay leaves, and rosemary, has a long tradition of preparation.

Noce Aromatica

Noce Aromatica – The aromatic walnut is an exclusive product of the Calla company, the result of a constant search for new, refined, and genuine flavors. It takes its name from the cut of the meat, which is the walnut of the pig, which is flavored (precisely, aromatic) with very particular and fragrant aromas and herbs.


Pork Salami
Fatty meat from the pig’s belly, shaped in rectangles or coiled. It is bacon not smoked; it is served raw as an antipasto or cooked in numerous dishes.

Friuli – Venezia Giulia Salami: Prosciutti
Prosciutto Cotto nel Pane

Pork Salami
Gorizia’s ham is in bread dough, and baked until the crust is golden and crisp, then eaten warm or hot, with grated horseradish at Easter.

Prosciutto Cotto di Trieste

Pork Salami
The “Trieste Ham” is a sausage lightly smoked. It is characterized by the external surface covered by skin. it is golden brown, typical dell’imbrunimento from natural smoke and covers at least 30 – 40% of the area.

Prosciutto di San Daniele DOP

Pork Salami
The rosy and sweet ham of San Daniele ages from 15 to 18 months; it is sweeter than the Parma ham. You can easily recognize as they make it with the hoof still attached.

Prosciutto di Sauris

Pork Salami
Smoked ham from the village of Sauris in the Alta Carnia, produced at an altitude of 4,000 feet (1212 mt); aged from 12 to 18 months. In the village, they speak German. It is located in the Carnia. You can reach it going up the narrow valley of Lumini. Gourmets know him for its prosciutto di Sauris, a rarely smoked ham.

Speck di Sauris

Pork Salami
The leg of pork deboned is salted and smoked in special rooms with burning beech, juniper, pine, and other softwood. It’s aged after smoking.