Salame di Varzi DOP

Varzi, Lombardia

Salame di Varzi – photo

The origins of Salame di Varzi go back to the time of the Lombard invasion. The custom of eating pork became established precisely in those areas that the Lombards conquered. In the twelfth century, Salame di Varzi was a much cherished delicacy for the Malaspina marquis, feudal lords of the area, who made it for their own family.

The salami is made from prime quality pork which is minced into rather coarse grounds using a template with a 12-millimetre bore. The minced pork is then stuffed into a casing made of pig entrails which have been pierced to allow the insertion of the meat and then tied up again with thick cord. The sausages are categorised by weight as follows:
Filzetta (weight from 0.5 to 0.7 kilos, minimum ageing 45 days); Filzettone (from 0.7 to 1 kilo, minimum ageing 60 days); Sottocrespone a budello semplice (from 1 to 2 kilos, minimum ageing 120 days); Cucito a budello doppio (from 1 to 2 kilos and more, minimum ageing 180 days).

The salami must slice easily to reveal a bright red meat of compact texture. The fat must be perfectly white in color and in the right proportion with respect to the meat. The taste is sweet and delicate; the aroma, which will be influenced also by the length of ageing, fragrant and distinctive. The certificate of designation of origin is reserved for salami produced in all stages, from the selection of the meat to the termination of the ageing process, within a delimited production zone that encompasses numerous town districts in the province of Pavia.

Preparation technology.
The lean meat of high quality, are chopped by hand rather coarse grained. They are then stuffed into animal intestines, traditionally cresponetto.

a) Raw material: first choice of pork (shoulder, thigh fillet), fat-bodied, sometimes (against the rules) beef. If the dough is covering all the noble parts of the pig, the quality is obviously better.

b) Technological: salt, pepper, infused with old-bodied wine, garlic, nutmeg and other herbs.
c) Additives: saltpeter and powder milk.

Approximately ten days in the kitchen heated, more than ninety days in the attic ventilated and heated.

Aging period.
Six to seven months in a wet basement, preferably under ground.

Production area.
Province of Pavia, Valversa and the Apennines on the borders with Liguria to Ponte Nizza in Valle Staffora.

Source: Atlas of typical Italian products, Insor, 1989-1995

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

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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


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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

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DOP Parma Italy
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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