Salame cotto e crudo di Sassello

Inland Savona, Liguria

Salame cotto parzialmente affettato

Since they did not throw anything away from the pig, a time of Sassello salami, as well as in mostardella Genoa, went to finish the processing residues of raw salami. Once you kill the pig in the period going up from the beginning of November to Easter and since there were no modern refrigerators, the only way to preserve the flesh of swine from unwanted degradation, was to prepare meats and sausages.

In ancient Rome, to preserve the meat of the pig is essentially salted and smoked. The Art of Agriculture Columella, agronomist of ancient Rome, there is a section dedicated to slaughter and salting pork. Here are given clear: all animals, but especially pork, should be kept without drinking the day before slaughter so the meat is more dry. “If you drink, in fact,” the salted meat would never end to exude water.” Then follows the procedure for the preparation consisting of a boning and a roasted salted with salt, not too finely chopped. The different parts are then salted and put under weight daily rubbed with salt, until maturation is completed. Then wash with fresh water and hang the meat in the pantry, where he arrived a little ‘smoke, so to dry completely.

Features: Salami, both cooked and raw, is a sausage handcrafted to a traditional recipe of the area.

The sausage is stuffed into natural casings that, depending on the type of body and gut, may be maturing from 1 to 6-8 months.

Preparation: The salami has a process quite similar to that of crude.

The cooked salami, unlike the raw salami, provides for the addition of connective tissue and skin, resulting from the head of the pig (75%), the skin and lean bacon. Spiced with salt, pepper and nutmeg, it is ground and stuffed into beef casings, the “tasconi” (big pockets). After running a mild slur, the product is cooked in pots at 70 ° C for 6 hours. Last stage is cooling.

For the raw Salami In contrast, the lean and completely free of all connective tissues and nerves, is mixed with a variable percentage of fat bacon throat (about 25%). Then salt and pepper is added and grind. For the sausage casings are used raw pork and locally are called “culari” (last part of the intestine rectum). It then goes on to slur, and drying where the temperature and humidity are constantly monitored, so that, over time, humidity increases and temperature decreases until it reaches the stage of ripening at a temperature of approximately 12 ° C and humidity 60%.

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