Nuoro Sardinia

Guanciale – photo

The fleshy part of the pillow is kept the same as hairdressers and ham, like bacon, is subjected to salting and pressing peppering. Trimming, made during the first stage of preparation gives the pillow a quasi-triangular.

And ‘prepared with the fat covering the region of the cheeks and part of the neck. The meat is placed on a sloping table, sprinkled with salt or pepper, for a period that varies by weight from 4 to 15 days.

Mass simultaneously or subsequently in the press, is hung to dry air and smoke. The maturation lasts from 30 to 60 days and the product can be considered ready when it acquires a consistent look, compact, tough and a characteristic odor.

The Guanciale, for its special fragrance, has a remarkable ability to season many dishes, such as thrushes spit and boiled beans.

The Guanciale is so called, as you know, because it is produced by the cheek of the pig, weighing about 2 to 2.2 kg, triangular. It is finished manually removing non-edible parts, after the salting is done, done using sea salt and various seasonings: cinnamon, black pepper and herbs, with which the cheek undergoes a real massage, after which it is allowed to stand for 15 days.

During this period, the pillow is under 3 and salting at the end, is washed with white vinegar and then strong peppery. Subsequently, it is put to rest, hanging with string to wooden sticks as you do with the musteba.

From the drying following phase, which lasts about 15-20 days, and that of maturing for 75 days beginning dell’asciugatura. The finished product is packaged, but sold loose and full.

Those just mentioned are still mostly handcrafted, kept alive with great dedication and attachment to local traditions. The gastronomic scene is completed, then to other equally intense and details that make the Nuorese one of many areas of Italy that deserve to be even more “discoveries” or “rediscovered” by the Italians themselves.

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