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

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.

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.

Pancetta

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.

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