Friuli – Venezia Giulia Salami

One of the products that best characterize the Friuli is the prosciutto, the most famous and well known is produced in San Daniele, who 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.

Bresaola di Cervo

Venison

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.

Ćevapčići

Pork Salami beef lamb

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

Marcundela

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.

Musetto

Pork Salami

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

Pettucce

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.

Pancetta

Pork Salami

Fatty meat from the pig’s belly, shaped in rectangles or coiled. Essentially it is un-smoked bacon; it is served raw as an antipasto or cooked in numerous dishes.

Prosciutto Cotto nel Pane

Pork Salami

Gorizia’s ham is wrapped 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 “Ham Trieste” is a lightly smoked sausage, which is characterized by the following aspects: the external surface is 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 is aged from 15 to 18 months; it is sweeter than the ham from Parma and is easily recognizable since it is worked 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. The village, where German is spoken, located in the Carnia, can be reached going up the narrow valley of Lumini. It is known among gourmets for its prosciutto di Sauris, a rare smoked ham.

Speck di Sauris

Pork Salami

The leg of pork, private and breast bone, is drily salted and made to smoke in special rooms where they are burned, like ham, beech, juniper, pine, and other softwood. After smoking it is aged.

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

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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

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

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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

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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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