Liguria Salami


Pork Salami
charcuterie, consisting of pork; cilidrica shape, slightly thinner at the ends, about 30 cm long with a diameter of about 10 cm.


Pork Salami
The production of this type of offal was more than thirty years ago and has spread to almost all municipalities in the valley Bormida.

Gambetto di maiale

Pork Salami
The production of this type of offal was more than thirty years ago and has spread to almost all municipalities in the valley Bormida.

Gigante nera d’Italia

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.


Savory salami best eaten in thick slices; good grilled.


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.

Pate di lardo

The pate comes from the manufacture of bacon fat pig, salted and flavored with local herbs, can be eaten spread on bread slices just heated.

Prosciutta Castelnovese

The product is the result of the ability of a family of salumai Castelnuovo Magra has managed to blend tradition with the Ligurian Tuscan salami, creating a unique for its delicate aroma and taste delicious, enhanced by bread and wine red.

Prosciutto cotto di Sassello Jacob

cured ham produced following an ancient recipe that has over a hundred years from a grocery store butcher Jacob Sassello at present. The conduct of the activity is essentially familiar.

Salame coi lardelli

Pork and beef
Subtle salami flavored with black pepper and garlic.

Salame di Sant’Olcese

Pork and beef
Subtle salami flavored with black pepper and garlic.

Salame crudo e cotto di Sassello

Pork and beef
Salami, both cooked and raw, is a sausage handcrafted to a traditional recipe of the area of Sassello.

Salame Genovese

Genoa Salami – Salami made from coarsely ground meat; spiked with white wine.

Salamino di animelle e sangue di maiale

Pork and beef
The pig’s blood mixed in equal parts with fresh milk is topped with pine nuts, salt, pepper and sweetbreads cut into small pieces and saute with the onion. It is all in the bag pork intestines and salami, tied with string, take the form of sausages of 400-500 grams. They consume freshly cooked in the pot.

Salsiccia di Pignone

Pork and beef
The processing of the sausage is an ancient tradition of Pignone, again witnessed by many in the country until a few decades ago, all families reared one or more pigs and meat processing was performed with the help of experts.

Salsiccia Ligure

Pork and beef
Sausage or pork sausage-shaped tube with a diameter of 2-3 cm, medium-grain dough, with a fat percentage of 15-16%, the salt mixture but generally not too spicy.


Pork and beef
The saguinacci can be enjoyed, after being boiled, fried in a pan with onions. Sausages of sweetbreads and pig’s blood (sausage, fresh, cooked).

Testa in Cassetta

Pork Salami
Delicately flavored, fatty head cheese.


Pork and beef
The head of swine (including rind, cheek, tongue and muscles) is boiled with spices that vary from area to area. When the head is cooked is boned, cut with a knife and put the mixture into molds shaped trunk. Leave for a few days, and consume sliced.

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