Gigante nera d’Italia

Val di Vara, (La Spezia), Liguria

Gigante nera d’Italia – Photo Fondazione Slow Food

curiosity: the chicken is traditionally present on our tables in the holidays, it’s flat on Sunday, is the ubiquitous dish of the day of the saints to avoid misfortunes Christmas, as required, and suggests a local proverb: “Saints Christmas meschinetto mouth sensation.”

Features: Giant Black race was selected in Liguria since 1929, specifically for the characteristics of this region. Reaching the remarkable weight of 4 pounds, is ranked among the heavy breeds. It’s distinguishable by its black plumage of the elegant green tint.

breeding: the giant black, like all breeds of “heavy”, as has the characteristic of being sedentary and therefore with little aptitude for grazing. The chicken farm is an ancient practice that is lost in the mists of time.

The chickens were easily integrated farm as needed little care and compensation provided products such as meat, eggs and, not least, the manure, by-so dear to the fertilized soil. The type of farming was so extensive, connected to the earth, and the production was consumed by the people of the peasant family as well as to make “gifts” to their masters: it began with the first day of Lent, which gave the chicken to finish Christmas with the capon.

Recipe: Chicken Genovese [ä zeneise chicken] Ingredients: Chicken, extra virgin olive oil, 3 cloves of garlic, a tablespoon of flour, white vinegar, salt, herbs, bay leaf, lemon, capers, mushrooms under ‘ oil. Preparation: Boil the chicken and cut into small pieces. Sauté in a little oil cloves crushed garlic, add flour, a dash of vinegar and a broth to obtain a fairly thick sauce. A pinch of flavor more?: Add 2 amaretti into the sauce. Now add salt, herbs and bay leaf. Boil for 15 minutes until everything is well blended, passing through a colander and then pour over the chicken. Serve hot accompanied by plenty of lemon juice, capers and mushrooms or other vegetables in vinegar or oil.

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