Sicily – Sicilia Salami

Capocollo di Suino Nero dei Nebrodi

Small in size and dark coat (characteristic of pig breeds native Italian), Blacks Nebrodi pigs are bred in the semi-wild in wide areas and pasture, only in conjunction with the parties used the integration of food.

Fellata di suino nero dei Nebrodi

Small in size and dark coat (characteristic of pig breeds native Italian), Blacks Nebrodi pigs are bred in the semi-wild in wide areas and pasture, only in conjunction with the parties used the integration of food.

Guanciale o Buccularu di Suino Nero dei Nebrodi

Small in size and dark coat (characteristic of pig breeds native Italian), Blacks Nebrodi pigs are bred in the semi-wild in wide areas and pasture, only in conjunction with the parties used the integration of food.

Lardo di suino nero dei Nebrodi

Small in size and dark coat (characteristic of pig breeds native Italian), Blacks Nebrodi pigs are bred in the semi-wild in wide areas and pasture, only in conjunction with the parties used the integration of food.

Lonza di suino nero dei Nebrodi

Small in size and dark coat (characteristic of pig breeds native Italian), Blacks Nebrodi pigs are bred in the semi-wild in wide areas and pasture, only in conjunction with the parties used the integration of food.

Pancetta Suino Nero dei Nebrodi

Small in size and dark coat (characteristic of pig breeds native Italian), Blacks Nebrodi pigs are bred in the semi-wild in wide areas and pasture, only in conjunction with the parties used the integration of food.

Prosciutto di Suino Nero dei Nebrodi

Pig legs of the black race or local “Perugia” brady reared on acorns and berries, beech woods of Nebrodi. A month before killing the pigs are fed with beans and cereals.

Salame Sant’Angelo

Salami made from finely minced rather than ground top-quality pork meat; stuffed into natural bowels and hung to age.

Supprissato di Nicosia

Lean meats of choice plus the neck, medium grain are ground, seasoned and bagged.

Suzu – gelatina di maiale

The pork and beef seconds are boiled, seasoned, boned and pressed. It can be eaten immediately but can be kept for some time.

Composition.

U Suppessatu

Whole pieces of meat first choice (or sopracoscia thread should still be round pieces) are placed in brine, dried, salted again, tied tight with string and pressed with wooden sticks and left to dry.

Real Italian Salami products available for purchasee online.

Calabrese Salame Sliced by Veroni (4 ounce)

Note:Not eligible for Amazon Prime.

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.

Get $125 off: Pay $0.00 upon approval for the Amazon Business Prime Card. Terms apply.

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

Note:Not eligible for Amazon Prime.

Prosciutto di Carpegna Deboned Aged 20 Months D.O.P. from Italy - 14.8 Pounds Approx.

Note:Not eligible for Amazon Prime.

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

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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

High Standards of Quality Control - We Ship with Ice Packs - Ships from New York

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

REFRIGERATE AFTER OPENING

Product of Italy

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

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