Molise Salami

The best sausages are made in the Upper Molise, where it is still maintained the classic tradition of the butchery. Great reputation is for the brawn, especially in Castel del Giudice, Capracotta and Agnone, where there are also great tasting smoked ham, similar to a ventricina Abruzzo and certainly no less spicy occurs in Montenero di Bisaccia. Sessano has a particular specialty of pork liver sausage, known as “frascateglie” in local dialect, quite similar to mazzafegati and fegatazzi of neighboring regions. Their use is widespread in the company of polenta.

At Rionero they prepares a special sausage, flavored by fennel and preserved in fat.

All the following salamis are from pork.

Cacciatorini DOP

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.

Coppa di Campobasso

In Campobasso the head of the pig, cut off from the body was hung in a hook and garnished with an orange in its mouth, two chillies in its nostrils and a laurel branch in each ear. This tradition is almost no existent today, but we can find it in some popular sayings “vulesse vere la capa to’ appesa a la chianca ru Muccechille cu temone ‘mmocca”.


Molise’s version of Capocollo or Coppa, spiced with chili rather than black pepper.


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.

Pampanella di San Martino

Small pork chops coated with a chili pepper and garlic paste, roasted, then rubbed with salt and vinegar.

Prosciutto Affumicato

Smoked hams rubbed with wine and chili.


Grade pork (leg, loin, neck, etc..) Are minced and mixed with diced hard fat. It is seasoned with salt, pepper and stuffed into natural casings, but did not put in the press. It’s a version of Molise Guilmi fine sausage.

Salsiccia di fegato di Rionero Sannitico

Fennel-flavored sausage conserved under a layer of fat.

Salsiccia Stufata

Cooked sausage that may include pork liver.


Blood pudding scented with raisins, orange zest, parsley, chili, and garlic.

Soppressata di Rionero Sannitico

Salami from lean pork meat and pork fat (preferably from small black pigs). The meat is cut by knife rather than ground, then spiced, stuffed into casings, and pressed under a weight to obtain its characteristic flattened shape (hence the name).

Ventricina Molisana di Montenero di Bisaccia

Spreadable pork sausage similar to Ciauscolo; flavored with chili. A dry, good smelling tasty sausage, seasoned by cold winds going upstream from the sea, fragrant and colored by “pepedigne” which all it penetrates.

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