Umbria Salami

Cold meats: the typical Umbrian sausages are produced mainly in the area of Norcia, which for many centuries preserved the tradition of meat processing for the production of hams, sausages and all kinds of sausage, hence the term “norcino”, who then since Roman times was the expert engaged in pork processing.

Among the most typical mazzafegati meats (liver sausages sweet and salted that are consumed both fresh and cured), the Sanguinaccio (blood pudding pork, white wine, spices and orange peel).

Also important is the production of sausages of deer, which occurs in the area of Nocera Umbra as deer flake or filet (sirloin, boneless and defatted), bocconcini di daino (small sausage mixture), cacciatorini deer (cured sausage) and ham deer (leg bone).

Cacciatorini DOP

Pork Salami

Cacciatorini sausages are popular for their characteristic taste and small size, which is quickly seasoned and can always be consumed fresh, since eaten quickly one at a time.

Bocconcini di Daino


Mildly gamy tiny sausages.

Budellaccio di Norcia

Pork Salami

Sausage flavored with salt, pepper, and fennel seeds, dried by the hearth and grilled.


Pork Salami

Pork Salami Salami shoulder and neck stuffed into pork bladder, amply spiced; sometimes smoked or conserved in olive oil or flavored with cooked wine.

Ciauscolo or Ciavuscolo

Pork Salami

A soft, spreadable pate’-like smoked pork sausage, often spiked with garlic and vino cotto.

Coppa Umbra

Pork Salami

A head cheese flavored with orange zest.

Corallina di Norcia

Pork Salami

A salami of finely ground pork mixed with cubes of pork fat, scented with garlic, sometimes smoked over juniper wood and aged up to 5 months.

Fiocco di Daino


Intensely red and mildly gamy cured buck tenderloins.


Pork Salami

Liver sausage; flavored with orange zest, pine nuts, raisins, and sugar when sweet. A must on Carnevale tables.

Mortadella Umbra

Pork Salami

From the Val di Nera; like the Mortadella of Abruzzo, it is threaded with a single large strip of lard.


Pork Salami

Fatty meat from the pig’s belly, shaped in rectangles or coiled. Essentially it is un-smoked bacon; it is served raw as an antipasto or cooked in numerous dishes.

Prosciutto di Daino


Ham made from buck thighs.

Prosciutto di Norcia IGP

Pork Salami

The most characteristic Umbrian cured meat; large pear-shaped ham, rosy or red, slightly spicy, subjected to a salt cure for 2 to 5 months and then aged a minimum of 1 year.

Salame di Cinghiale

Wild boar

Salami made from the wild boars that roam Umbria’s woods.

Salame di Daino


Subtly gamy buck salami.

Sella di San Venanzo

Pork Salami

It was born from the refined pork butchering art of the grocers from San Venanzo, a town situated in the middle of the very green area on the slopes of Mt. Peglia. It is a particular kind of lard preserving some lean meat grafted into the scented fat part.

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