Trentino – Alto Adige Salami

Trentino has a long tradition in the field of processed meat and cured, the typical culture of the highlands where the climate, on the one hand, it allows the consumption and other required reserves for the long winter months. At one time, through the end of World War have been subject to long blocks of communications due to heavy snowfall as well as the lack of adequate facilities viable.

The pig is worked in all parts of supplying products poorest to the richest, such as salami, which are undoubtedly among the best that can be enjoyed, not least because in the traditions of Trentino missing ham and leg of pork sausage is processed.

The province of Trento is the most devoted charcuterie Rendena Valley, the picturesque valley traversed by the upper trunk of the river Sarca.

Brusti (Baldonazzi o sanguinacci)

Pork & veal

Sweet-and-sour blood sausage featuring chestnut flour, walnuts, raisins, lard, and nutmeg.

Bresaola di Cervo


Intensely red Bresaola, firm and slightly sweet.

Carne Salada


“Salted Meat,” made by marinating beef in a salt brine with pepper, garlic, bay leaves, rosemary, juniper berries, and white wine. The fresh meat is seasoned in wooden casks and preserved in brine for twenty days.


Pork Salami

Smoked sausage featuring the lowly but economical turnip.


Veal and pork

Pork Salami and veal sausage that is stuffed into a mutton casing and smoked over birchwood.


Beef and pork

Chop all the meat rather coarse-grained, seasoned until a thick paste, adding a bit ‘of water and bags in the pig gut.


Beef and pork

The Kaminwurz is raw and smoked pork or beef sausage. Its flavor is similar to the Speck. It develops its taste, depending on the spices used with it, cumin in particular.


Pork Salami

Smoked, salted, or spiced lard, eaten as an antipasto. Lard from the region of Trento, made from the highest part of the pork shoulder, is characterized by a pinkish color, which makes this lard particularly tasty.

Luganega della valle dei Mocheni

Pork Salami

The first choice of pork (leg, shoulder, and part of the chops), ground with a variable percentage of donkey meat, is seasoned and stuffed in natural casings.

Mortandela della Val di Non

Pork Salami

Minced pork sausage that finds its most elaborate expression in Val di Sole and Val di Non sprinkled with cornmeal, is pressed, and smoked over beechwood and aromatic herbs. It has nothing to do with the “mortadella,” only the name is similar.

Mortandela della Valsugana

Pork Salami

Traditional Valsugana product of ancient traditions consists of a meatball of minced pure pork, seasoned, and generally consumed fresh a few days after production.


Pork Salami

The Italian version of Germany’s Frankfurterwurstel, is a pork and veal sausage that is stuffed into a mutton casing and smoked over birchwood. ‘Probusto’ is a specialty type of the city of Rovereto.



Smoked beef, most often served thinly sliced as an antipasto or as part of a Bollito Misto.

Salame all’aglio

Pork Salami

It is a real specialty characterized not only by the discreet flavor of garlic, the softness that comes from being used for this sausage of the best parts of the pig, and the fine paste that obtained through a unique process.

Salsicce del Trentino

Pork Salami

You should eat Trentino sausages fresh, as they are made for both the long and narrow shape, the pasta is excellent, both for spices (pepper, nutmeg, sometimes horseradish, and cumin) that give these little sausages taste particular.


Pork Salami

Mild salami makes use of all the parts of the pig that couldn’t be incorporated in other preparations, including the skin and cheeks seasoned with pepper and spices.

Speck dell’Alto Adige (IGP) or Peze Enfumegade

Pork Salami

Square smoked ham made from the best parts of the back of the pig, which are hung to smoke over beech and juniper wood.

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

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