Salame gentile, Salam gentil

Piacenza, Emilia

salame gentile – Photo Salumificio Peveri Carlo

The production area comprises the whole of the province of Piacenza.

Description of product
The raw material consists of a mixture of boneless pork shoulder, chopped ham, thin throat, resulting from domestic pigs, with added salt, flavorings and preservatives. The preparation is made by grinding in mincer with die hole of about 6 mm in diameter. Salting is carried out using salt, sugar (sucrose, dextrose), spices, antioxidant and preservative. Thereafter, there shall be careful mixing the dough and then all’insaccatura natural pig gut (or kind or culare filzetta), puncture of the envelope and then the ligation steps sparse. Drying is performed at an ambient temperature varying between 13 ° and 22 ° to allow adequate drying of the product. The seasoning is made with room temperature around 10-16 º C and relative humidity between 70 and 90%. lasts for a minimum period of 60 days from the time of salting.

History found
The sausage has always been a pride of the city of Piacenza. Attilio Rapetti the Journal writes, “The Dark” and published in the newspaper “Freedom” in Piacenza, the article “Salam and cup” where calls un’altrapoesia Valente Faustini: “Salam young! Codghinass! And much MEJ s’ien long half brass! Vegna bit … ” the noble salam (t s’al pias long and Sutil “Salami young cotechini! is so much better if they are half a yard long! … then comes the salami nice (if you like long and thin)” .

The definition of “salami gentile” is also used in the work of Ferdinand Arisi “Other things Piacenza art and history” – P.. 99 – Boselli and the Butcher: “… for a whole year would be drawn (sparingly, because it does not end sooner than expected) to this source … to see the guts … assume functions and looks new, different transparencies depending on the thickness and measurement of meat to rise up in dignity in the rare company of food, elevated to the rank of sausage (luganga “yes” salcicciotto (cudghein), salami or just kind … ”

Instructions for use
The product can be sold in bulk or packed in vacuum or modified atmosphere, whole, sliced or sliced.

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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