Salame all’aglio

Val Rendena, Trentino


It is a true specialty characterized not only by the discreet flavor of garlic, the softness that comes from being used for this sausage of the best parts of the pig and the very fine paste that is obtained through a special process.

It is widespread throughout the Trentino and is produced both artisanal and industrial.

For the production of garlic sausage – salam da l’ai – Val Rendena they use the meat of pigs born and raised in Italy, live weight of 180 kg, also used for the production of ham marked and then large quality. The meat, carefully selected, unnerved and stripped of fat unfit, is ground with a mincer with a plate with holes of 6 mm exit, then seasoned with salt, black pepper, garlic, ground nutmeg, potassium nitrate, acid L ascorbic acid and mixed.

Finally, for long enough so the dough “to love” as the jargon. This step, if carried out with mechanical mixer, usually lasts five minutes, while, if done by hand, has no definite time limit, but is evaluating the capacity of pork when the dough is ready.

Subsequently there is the stuffing of the dough right into the intestine of cattle, size 60-65 mm, which is then tied up and repeatedly point to facilitate the expulsion of any air. La dewatering phase, undoubtedly the most delicate, must be carried out at controlled temperature and humidity, taking care to make a cold phase of about two days and then a hot stage, with different temperatures gradually diminishing for seven days. The product must also be aged for a period ranging from 30 to 60 days.

The garlic sausage – salami to the – Val Rendena was produced in 1800 and still owes to the fact that garlic flavoring in the mountains favored stronger taste and in keeping with the spirit mountain people. Almost every family had one or more pigs that in the autumn, were slaughtered and the meat was used for the production of sausages to be stored and consumed during winter.

Today almost no family breeds pigs for this purpose. Some butchers have remained, more or less large, which, while using modern machinery and equipment, continue to produce this salami, year-round, with the traditional method, thus providing consumers with a typical product of Val Rendena and contributing meanwhile to keep customs and a piece of local history.

Source: Atlas of traditional products Trentini, 2004 Fourth Edition – Autonomous Province of Trento

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