Salame fiorettino

Reggio Emilia, Emilia

salame fiorettino – Photo Salumificio del Buongustaio

Territory concerned to the production
Province of Reggio Emilia, with particular reference to the Apennines.

Description of product
The raw material is represented by the Italian heavy pork, the same used for the production of Parma ham, hand reared with leftover whey from dairies, which reaches weights up to 180-190 kg. The cuts used are: back, bottom, cuts the thread of the ham (or ham), chuck, trimmings of bacon (or bacon), cup, subcutaneous fat in the dough (preferably one of the pillow and throat) and fat area backbone for lard. The meat is minced with plates having holes of the size of 8 mm and is well used to tan amalgamata. The ingredients are: salt, cinnamon, cloves, nutmeg, peppercorns and powder, other spices, then squeezed or crushed garlic in dry wine.

Bagging is used for the kind of pig gut (possibly also known as filzetta or cane). The preparation of the gut provides washing and rest in water, rosemary, garlic for a night intera.La Fiorettin distinctive feature is the addition of sausage in the dough, cut the bacon but not crushed by hand in order to prepare the cubes with side 1 cm. The lardons are cut as extra dough at the time of cutting the salami over, have the characteristic appearance of flower, from which comes the name of salami Fiorettin.

History found
The pig breeding and production of derivatives obtained by natural methods (salting, drying) is always in the area where Emilia has become an important economic role over time. In this context, where it is traditionally the Italian heavy pigs bred especially suitable for the production of meat for processing, he said the raising of pigs in relation to the production of Parmigiano Reggiano for the use of secondary products of cheese making, in particular serum, which greatly improves the quality of the meat. In other Emilia reality have emerged locally manufactured products have gradually acquired the status of typical products of different areas, particularly in Reggio Emilia has said this salami, distinct from of Felino, equally the product area (such as “Type cat “) to which you have news, with regard to the specific product, from the 18th century and, as regards the name at least since 1931. It is therefore a product strongly linked to local tradition although made in limited quantities and even today the subject of production for own consumption in much of the area of Reggio Emilia.

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

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

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