Salsiccia di Calabria DOP

Calabria

Photo Il Corsaro

The origin of traditional Calabrian salami was probably at the time of Greek colonization of the Ionian coast and the splendor of Magna Graecia. Historical records describe processing of pork from the seventeenth century. At that time you place the first written reference, contained in a work entitled “As set out in Calabria”, where mention is made of a wide use of technical specification for processing pork. More recently the production of sausages in Calabria is proven by statistics, published after the time of Murat censuses, dating from the early nineteenth century. In those documents it also highlights the use of herbs and spices derived from local plants to give more flavor to the meat.

Among the distinguished witnesses to the goodness of the Calabrian salami is Casanova. He recounts in his memoirs, he had dined, during a trip to Calabria, near the cafeteria of Bishop Cavalcanti Francescantonio. He tasted the salami from Calabriaand judged it to be the best he had ever eaten.

How to consume
The particular taste and intense reds are enhanced with the turning of local traditions, high alcohol content. The sausage, which became part of tasty recipes southern cuisine, can be enjoyed even by itself, served as an appetizer along with other meats and cheeses, combined with sourdough bread.

How to preserve
Salsiccia di Calabria DOP keeps well for about a year in cool, dry place where it is traditionally hung from the ceiling to complete the curing process. Alternatively, it can be made in oil or in grease and stored in glass containers or even in plastic bags under vacuum, or simply in the refrigerator.

How we make
The Sausage Calabria is a product obtained from meat and shoulder sottocostola pigs, bacon and natural fragrance ingredients. The meat and fat are processed when the internal temperature is between 0 and 3 ° C. The percentage of fat in the dough should be between 15 and 20 percent for every kilogram of meat processed.

The mixture is stuffed into natural pork casing, then drilled and then hand woven into the characteristic shape of a chain. The seasoning is short to medium term.

Source: ISMEA

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