Soppressata di Rionero Sannitico

Rionero, Sannio, Molise

Soppressata di Rionero Sannitico – photo

Preparation technology.
The choice of pig meat from the loins and in some cases, even that of pork with 2% fat, cut by hand by adding a small percentage of fat (2-3%), is seasoned with salt and peppercorns. Stuffed into the gut of the pig and put under pressure for two days.

After drying is done in a heated and ventilated room, it is moved in the basement or in another suitable place to complete ripening.

When the product has matured, if not consumed immediately, is put in fat in glass jars or bins containing wheat. In this way the product is kept fragrant throughout the summer.

Traditionally hung near the hearth to age and acquire a delicate smoky aroma. Sometimes conserved in olive oil or lard; may contain pork blood or ground sweet peppers for a brighter red color.

a) Raw material: selected meat (loin, neck) and fat of pigs reared locally.
b) Technological: salt and pepper.
c) Additives: none.

A week to ten days in ventilated rooms.

Aging period.
About five months in the cellar.

Production area.
It is produced throughout the Molise. Particularly known and appreciated to Castel del Giudice, Montenero di Bisaccia in the province of Campobasso, in the province of Isernia, and of Rionero Sannitico Macchiagodena.

Source: Atlas of typical Italian products, Insor, 1989-1995

Calabrese Salame Sliced by Veroni (4 ounce)

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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.

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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.

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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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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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