Salame Genovese

Liguria

Salame Genovese sant’Olcese – Photo Salumificio Parodi

production area: Orero Serra Riccò and Sant’Olcese (Val Polcevera).

curiosity: Behind Genoa, on the border between Val Polcevera and Valle Scrivia, Genoa salami is produced, the unmistakable smell of smoke from wood stoves gave him placed in rooms where the sausages undergoing ripening process.

This sausage was born in Orero then Sant’Olcese village of nearly two centuries ago and since then the recipe and processing methods have remained virtually unchanged. Worthily continues to accompany the beans in the spring outing of the Genoese.

Little known outside its region, this salami was once the preferred by ship cambusieri for his type of work and the choice of ingredients that make it resistant to the action of salt.

The upper Val Polcevera charcuterie tradition is represented by a craft forms of production resulting from family members.

According to oral sources, were probably drawn real agistment contracts: the butchers bought calves and turn them to breeders and farmers in the area of S. Olcese and municipalities and neighboring valleys, to run the fattening phase. When the cattle were ready for slaughter, they were again repurchased at fair livestock price.

The number of butchers and Sant’Olcese Orero is now reduced to three: two in Sant’Olcese and one in Orero.

Features: The reputation of the small towns of Sant’Olcese and Orero, located in Val Polcevera, respectively, and capital of the municipality of Serra Riccò is given of welcoming slaughterhouses producing sausages, including the best known and appreciated is raw sausage meat mixture, popularly known as salami Sant’Olcese. Salame S. Olcese and Orero is a sausage of beef and pork raw (also formerly of mule) or cylindrical pillow, kneading medium grain with fat eyes rather large, characteristic odor and characteristic.

Preparation: The pork fat (30%) and lean (20%) and mixed with equal amounts of beef lean, tanned, stuffed in natural casings with garlic, vinegar, and herbs. At this point the salami undergoes a process of smoking: the sausages are exposed to wood smoke strong (or chestnut oak) for a few days, in suitable, blacks made by the smoke, before going into the rooms of seasoning.

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