Naples, Campania

samurchio – Photo & text Regione Campania

In ancient times, during the pig feast, big fuming pots would appear at every street corner, to sell tasty samurchio, a meat obtained from boiled cow blood shaped with cow or pig intestines.

Samurchio has a 2 hundred year old tradition in the province of Naples, and in particular in the areas of Calandrino, Sant’Antimo and Melito, but it has almost disappeared today. Like many ancient products, it was a recipe that was invented for economic reasons: it was used to exploit all the resources available from the animals, butchered for domestic use, by the poor population.

To this day the old preparation procedure is used, the cow blood is poured, using sifters recovered from the intestines of the cow and pig, spices with chili peppers and pepper, to flavour it and hide the unpleasant flavours that it has. The sifting is performed to reduce to a minimum the coagulation and preserve the blood as long as possible before it is cooked.

The cooking is made in big copper saucepans, usually on fascine, wood residuals and it lasts about 20 minutes. Often, to mitigate the unpleasant odors due to the intestines, aromatic herbs amongst which bay leaves, are added to the boiling water.

Today the use of blood is a problem for the possibility of patogenous and dangerous microorganisms to develop, this problem is obviously resolved using tools and utensils that have been sterilized and also by boiling the blood.

Calabrese Salame Sliced by Veroni (4 ounce)

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Product of Italy

Veroni Salami Milano - 1 Lb Slice

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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.

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Carefully selecting raw materials and stringently monitoring production and curing techniques to generate the highest product quality.

Today, Veroni brings a fine selection of their choices directly to your table.

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

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ut 6 months

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

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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


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