Prosciutto di Norcia IGP

Norcia, Umbria

Prosciutto di Norcia IGP

To make a tasty and high quality prosciutto one needs a pig of 150 to 190 kg (330 to 420 lb), if it is smaller it absorbs too much salt, if it is larger it is too fat and tends to remain moist inside. The pig should eat whole weat flour, cornmeal, mixed together (100kg or corn and 20kg of flour). Adding acorns to this diet would work well too, but definitely not industrial-style feed.


Cut the pig’s leg, leave the skin on, on the inside part there is a very thin veil that should be taken out otherwise the meat will not absorb the salt. Take 250 g (1 cup) of garlic, peeled and crushed, better if ground in a meat grinder, then spread it all over the prosciutto, also on the side of the skin. Then put it on a table, in a fresh room, near a window so that air can enter, while one should lay some nylon cloths and sawdust under the table otherwise the floor will be damaged. Then one takes 200g (almost a cup) of black pepper, 2.5kg (5lb) of coarse salt, and spreads the mixture on all sides of the prosciutto. If the weather is too dry close the window and wet with a glass of white wine once in a while on top of the salt.

For every 10kg of pig, it should correspond 1 kg of prosciutto, so if the pig is 150kg, the prosciutto will be 15kg, on the table a 15 kg prosciutto will stay for 15 days, while a 19kg prosciutto for 19 days. The salt and pepper amounts are the same for both weights. If the weather is very wet, between the table and the prosciutto one should put some sticks, to let air circulate and move a little the prosciutto. After the time indicated above the salt should be eliminated with a brush, the prosciutto is hung then in a fresh and ventilated room for about 40 days.

After this, it should be washed in water to eliminate the remaining salt, let it dry for a day, then with a knife one should scrape the fat areas, then spread this fat on top of the prosciutto, closing the little veins that formed in the drying process, then take 100g of pepper and spread it on top of the meat (it should attach easily to the fat). Hang it again in a fresh ventilated place, possibly protected from bugs using some mesh bags. It is ready after 150 days from the first salting, the same goes for the shoulder.

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