Valle d’Aosta salami

Bon Bocon from Arnad

This is a pure pork salami, prepared only with the best parts of pork meat: shoulder, leg and loin. The cuts of meat are finely minced and then mixed with salt, spices, natural flavors and red wine.

Boudin Salami – Valle d’Aosta

Boudin (black pudding or potato salami) is among the most popular classic sausages of Valle d’Aosta cuisine. Prepared according to the old recipes of our grandparents and passed from one generation to another.

Cacciatori Saouseusse – Valle d’Aosta

It is the most traditional mountain salami of Valle d’Aosta together with ‘Boudin’. This type of salami is called “alla cacciatora” because it became a favorite food among hunters. Its small size made it ideal for carrying in knapsacks and for easy consumption whenever hunger kicked in.

Cacciatorini DOP – Small Seasoned Sausages

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. Moreover, the name of this sausage derives exactly from a widespread rural use of hunters who used to bring short sausages with them in their excursions because, considering their reduced size, they could place them easily in their sacks.

Coppa with Juniper – Valle d’Aosta

Coppa with juniper is one of Bertolin’s key products. Tender and firm, cylindrical in shape, slightly flattened at each end, it requires accurate cutting and a careful removal of fat. The “coppa al ginepro” is an old family recipe, modified for present consumer needs and taste.

Valle d’Aosta Lard of Arnad DOP

Made exclusively from pig shoulder, the Lard of Arnad melts in your mouth, giving you a pleasant sweet taste. It is presented in an elegant jar of glass. The product is certified with a ‘Denomination of Protected Origin’ label, which means that it is made exclusively within the town district of Arnad in the region of Valle d’Aosta. It is recommended to taste the lard on a piece of black bread or prepare it with honey and chestnuts.

Mocetta Motzetta – Valle d’Aosta

Mocetta is one of many traditional cured meats of Valle d’Aosta. In the old times it used to be made from mountain goats. Presently mountain goats are kept in national parks; nonetheless, a few farmers raise them for production of this delicious meat. Usually now mocetta is made from beef.

Tzemesada or Mesada Val d’Aosta

A fresh version of Mocetta, with a softer texture.

Teteun – Valle d’Aosta

Teteun is an exclusive speciality of Valle d’Aosta which is obtained by salting cow’s udders. This product is generally flavored with a sauce made of parsley, oil and garlic. Its aroma is exalted by the sweet-salty matching with jam of figs or raspberries, raisins and “martin sec” in syrup.

Wild Boar Salami – Valle d’Aosta

Mignons of game salami are small-size sausages that are best eaten with a full-bodied red mountain wine. Made from wild boar meat (at least 50%) and pork, they are produced following an antique recipe. They are substantial delicacies with an intense, aromatic flavor.

Jambon de Bosses DOP – Valle d’Aosta

Valle d’Aosta Jambon de Bosses belongs to the category of salt-cured and naturally aged uncooked meats, or “salumi.” A Valle d’Aosta Jambon de Bosses will weight at least 7 kilos. The ham is partly flattened by natural methods and tied in the middle by a string that passes though a hole drilled in the upper end of the leg. The meat tends to have a wine-red colour and a fibrous texture.

Salsicia Valdostana – Valle d’Aosta

The pork and beef are chopped and flavored, mixed and stuffed in natural casings before they are put out to dry.

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