Sopressa Vicentina del Pasubio (DOP)

Valle del Pasubio, Vicenza, Veneto

Sopressa Vicentina del Pasubio (DOP)

The Sopressa Vicentina is an aged salami, cylindrical in shape and prepared with raw, quality pork meat. It may or may not include garlic in its ingredients and comes in medium and large sizes.

The outer layer of the salami has a light patina and is formed naturally as the salami is aged. Its flesh is compact, yet tender.

When it is ready, the soppressa is hung in the cellar to season and is left there for almost a year. The cellar must be fresh and dry to avoid the formation of green mould, which destroys the ageing process. After a correct ripening period, the sopressa should be covered by a light layer of white mould.This sausage is considered the protagonist of all cold meat antipasti, but it can also be cut into thick slices, and served together with polenta crostini, a type of local, grilled corn meal cake, as a main dish.

When sliced, its color is slightly opaque and it has a medium-large grain in which the meaty and fatty parts are not easily distinguished. It has a spicy scent and, in some cases, a fragrance of herbs. It has a delicate, slightly sweet taste with hints of pepper or garlic.

The Sopressa Vicentina is firmly anchored to the culinary traditions of the province of Vicenza, in Veneto, and is used in many of this region’s traditional recipes.

Since the 1950s, several annual farmers’ fairs have been dedicated to the Sopressa Vicentina, the most famous of which is the fair held at Valli del Pasubio in the second week of August.

The Sopressa Vicentina is still produced in the small slaughterhouses dotting the territory of Vicenza, following ancient methods handed down through centuries.

Consorzio Tutela DOP Sopressa Vicentina

Via Enrico Fermi, 134
36100 Vicenza (VI)

phone: (+39) 0445/385829
fax: (+39) 0445/380411

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

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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
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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