Salame Piacentino DOP

Piacenza, Emilia

salame Piacentino DOP

Some History
Like the Coppa Piacentina and Pancetta Piacentina, the Salame Piacentino was often on the European royal tables at the beginning of the 18th century. In fact, due to the good public relations maintained by Cardinal Guido Alberoni of Piacenza, who supplied the French and Spanish aristocracy with salami from his native city, this cold cut was available at the court of King Philip V of Spain, among others.

Production Phases
The Salame Piacentino DOP is made with lean pork with the addition of 15% to 20% of pig fat.

Production and aging takes place in the plains and hillsides in the province of Piacenza, however never at altitudes above 900 meters (2,952 feet). The meat used comes from pigs grown in the regions of Lombardy and Emilia Romagna.

Salame Piacentino DOP

The lean meat and pork fat are first minced roughly, then seasoned with salt, pepper, garlic, wine and sugar. The mixture is then filled into thoroughly cleaned pork gut and left to dry in temperature controlled rooms below 20°C. (68°F.), for at least 45 days. The minimum length of ageing depends on the size of each salami, whose final weight varies from 400 grams to one kilogram.

The Salame Piacentino DOP is cylindrical in shape, and the slice is bright red in color and the meat is flecked with small white dots of fat. The distinctive aroma is more or less intense according to the length of aging. The flavor is delicate and relatively sweet.

* Production Zone:
Plains and hillsides below 900 meters (2,952 feet) of elevation in the province of Piacenza

* Producers’ Organization:
Consorzio dei Salumi Tipici Piacentini

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