Salam d’la duja

Novara & Vercelli, Piemonte

Salam d’la duja – Photo ©

Salami fresh pork fat dipped in the same animal and stored nell’orcio clay (“Doja” in Piedmont). In addition to minced meat, lard and traditional spices in the dough is usually added some ‘garlic and second zones, a few glasses of red wine, mostly Barbera.

Just packaged salami are left to dry for ten days, then put nell’orcio and completely covered with melted fat pork. The seasoning gives them extra softness. Are typical of lowland rice between Vercelli and Novara, Banchette (TO); Borgomanero (NO), Brion (NO); Caltignaga (NO); Cervatto (VC); Fobello (VC).

They can be eaten after a few weeks or even after a year of seasoning (in this case are slightly spicy). They are eaten as meats, such as they are, or used in different preparations, including the “bread” (main course with rice, beans and, of course, “the salami Doja).

The production of “salam d’la duja,” a pure pork sausage preserved in fat, is limited principally to parts of Piedmont, though it also includes the area of Lomellina in Lombardy. The Piedmontese provinces involved are those of Novara and Vercelli: these areas are damp because of the presence of numerous waterways and rice fields and thus do not constitute a favorable environment for the traditional methods of curing meat, which require dry conditions.

The type of sausage produced here is first cured for a brief period and then left to mature in a “duja,” a special container which was originally in terracotta, though nowadays it is often made from materials such as steel. The sausage is placed in the “duja” and covered with a layer of melted leaf lard which, when solidified, allows it to mature without becoming hard.

The best “salame della duja” is made with pure pork from pigs that have been fed primarily on cereals. The best cuts are the shoulder, the leg, the loin, the neck and the belly. The meat is ground relatively coarsely and seasoned with salt, pepper, garlic and red wine (sometimes also with cinnamon and nutmeg). It is then packed into skins to form a sausage, whose weight decreases as it is cured. Curing takes about 5 weeks, and then the “salame” is immersed in lard in the “duja” for a period of up to a year or even more.

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