Valle dei Mocheni, Pergine, Trento, Trentino
Preparation technology.
The first choice of pork (leg, shoulder and part of the chops) are ground with a variable percentage of donkey meat, seasoned and stuffed in natural casings.
Composition.
a) Raw material: pig meat reared locally, more of an ass, always farmed locally. Sometimes, but very rarely, use a small percentage of beef.
b) Technological: salt (2,7-3%), pepper, garlic (chopped or powdered or macerated in white wine).
c) Additives: saltpeter
Maturation.
In place at constant temperature (6-8 °) for a few days.
Aging period.
A month is sufficient, but may mature up to four months.
Production area.
Valley Mocheni Pergine and in the province of Trento.
Source: Atlas of typical Italian products, Insor, 1989-1995
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 APPROXIMATESPackaging: Vacuum-sealed Plastic with Cute Yellow Cloth BagAging: 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 monthsDOP Parma Italy4lb 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