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Salami

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    Garlic Salami in Zia

    • Weight kg. 3.00 approx.
    • Flavored with fresh garlic
    • Coarse grind
    • On the Net
    • Minimum seasoning 30/40 days
    It is a pure pork sausage, obtained exclusively from the selected pulp of animals raised in a natural way, whose meat is minced coarsely, flavored with the addition of fine salt, ground black pepper and minced garlic. Stuffed in natural casing with the typical pear shape.
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  • Matured Spicy Sausage

    • Size 0.600kg average weight
    • Seasoned with chilli
    • Coarse ground
    • Minimum maturation 15/20 days
    From Naples with passion, the delicious coarse-grained spicy sausage: a strong flavour that bursts out at the first taste and wins you over with all its strength. Its characteristic spicy flavour comes from a sapient mixture of the best coarse-ground cuts of pork, combined with flavourings and spices, especially hot chilli and the special “droga Calabra”. Ideal to enrich the most classic of dishes of the Neapolitan tradition: pizza.
     
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  • Rustica (Matured Sausage)

    • Size 0.600 kg average weight
    • Medium-fine ground
    • Smooth
    • Minimum maturation 15/20 days
    More than salamelle, they are two specialities. The chunky and short curved horseshoe-shape, for Passita (dried), elungated and thin for Rustica (matured), are expertly processed by master salami makers. The best pork cuts are chosen to keep the natural tenderness intact. The slow maturing, which determines the name “passita”, is chosen exactly to confer its unmistakable delicateness. Even the spices are used sparsely to not break the harmonious taste of the meat. Instead for Rustica, tradition requires a short maturation to preserve its characteristic sweet flavour for your appetising first courses.
    Details

  • Salame all’aglio

    • Weight kg. 1 / 1,200 c.a.
    • Flavored with fresh garlic
    • Coarse grind
    • Unbound
    • Minimum seasoning 20/30 days
    Salami flavored with garlic and quality wine, all squeezed through the traditional cloth, with the typical traditional shape. Stuffed in natural casing.
     
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  • Salame Ancient Recipe

    • Size 1/1.400 kg average weight
    • Hand cut
    • Coarse ground
    • Hand tied
    • Minimum maturation 30 days
    Its name "Salame montanaro" (mountain salami) comes from an old farming tradition, as our town is at the foot of the Modena Appenines. In the winter they used to kill a pig in each farmhouse for family use. A pig was reared in each familywith the cooking leftovers, acorns and maize; bringing it to weigh over 200 kg. The mountain dwellers came down from the nearby mountainsand together with the farmers they did “Apcaria”, in other words, they killed the pig and each piece was given its value. The value of mountain salami is especially due to the lean meat of the pig, rump, shoulder, pieces of ham and 15/20% of bacon. It was all ground and mixed, seasoned with natural flavourings, wine, garlic and stuffed in to natural casings. Then the salame montanari dried in the kitchen in front of the fireside and were left to mature in the old cellars. By following these principles, our products are guaranteed under the use of only national certified meat. Following ancient traditions, heritage of an old Modenese farming custom.
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  • Salame Gentile

    • Weight kg. 1 / 1,200 c.a.
    • Medium grind
    • Unbound
    • Minimum seasoning 30 days
    It is a bagged charcuterie product obtained from the processing of minced pork. For the production, only pork from national farms is used. The finished product consists of pork mince, seasoned and stuffed into natural (gentle) gut, not tied. The shape is cylindrical tubular. The length at the end of maturation is on average 30 cm.
     
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  • Salame Milano

    • Size 3.50 kg average weight
    • Fine ground
    • Diameter 90 mm
    • In a net
    • Minimum maturation 60 days
    Lean pork subjected to fine grinding, combined with a very long maturation period (90 days), produce the characteristic “grain rice” effect. Salame Milano was born from the patient dedication of master salami makers and became the prince of the table thanks to its bright red colour, an intense and full scent and delicate sweet flavour. Put couple of strictly thin-cut slices into the middle of the traditional “michetta Milanese”, a typical white bread, or indulge by combining it with more fanciful ingredients.
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  • Salame Modena

    • Weight kg. 1.00 approx.
    • Medium grind
    • Hand-tied
    • Minimum seasoning 30 days
    The Franceschini Gino salami factory presents the Modena salami & amp; Modena, produced strictly following the recipes that the master butchers have handed down for generations. Its first choice pork is minced to its unmistakable medium-coarse grain. It is stuffed into shapes with a deliberately reduced diameter to guarantee that exceptional and characteristic softness. Served on a cutting board, ready to be cut with a knife, it will conquer all your guests for its delicate flavor and fragrant taste, spread on a slice of bread and accompanied by parmesan flakes. [/ Testimonial]
    Details

  • Salame Modena Small

    • Size 0.500 kg average weight
    • Medium ground
    • Hand tied
    • Minimum maturation 30 days
    The salumificio Franceschini Gino presents salame Modena & Modena, made by strictly following the recipes that master salami makers pass down through generations. His prime pork is finely ground to produce its unmistakeable medium-coarse grain. It is stuffed into shapes of an intentionally reduced diameter to ensure that exceptional and characteristic tenderness. Served on a platter, ready to be hand-carved, it will win over your guests for its delicate flavour and fragrant taste. Appetising on a slice of bread along with shavings of grana.
    Details

  • Salame Montanaro alla Manica

    • Weight kg. 3.00 approx.
    • Coarse grind
    • Diameter 90 mm
    • On the Net
    • Minimum seasoning 40 days
    The mountain salami in the sleeve is a true gastronomic specialty much appreciated in the north of Italy. Prepared by transforming the best lean parts of the pig, selected and then skilfully flavored, using genuine ingredients from the earth. A state-of-the-art seasoning ends a traditional production process to give you a salami with a homemade flavor to be enjoyed slice by slice combined with a mixed salad and walnuts. Also ideal in a simple sandwich.
    Details

  • Salame Montanaro in Gentile

    • Weight kg. 1 / 1,200 c.a.
    • Medium grind
    • Hand-tied
    • Minimum seasoning 30 days
    We carry on the most ancient culinary traditions to offer you today Montanaro salami, an exceptionally appetizing product, known above all for its delicate taste. The techniques for preparing Montanaro salami, evolving over the centuries, combine the best traditional prerogatives with the most modern nutritional needs, and make it the ideal product for a healthy and natural diet, while ensuring maximum satisfaction. Its unmistakable medium-ground lean pork, finely flavored and stuffed into the traditional “gentile”, an all-natural casing. In the kitchen, it evokes the quality of ancient flavors with Montanaro salami, red onions in oil and grilled artichokes.
    Details

  • Salame rube

    • Weight kg. 0.500 c.a.
    • Medium grind
    • Hand-tied
    • Minimum seasoning 20 days
    The Campagnolo salami comes from an ancient peasant tradition. The secret of its sweet taste is to be found in the extraordinary attention that characterizes each stage of processing. The choice of cuts of meat is done scrupulously, favoring only the best that will subsequently be ground to form the typical medium grain. Keep it at home in the practical 500g format. about: combined with other pillars of the Italian gastronomic tradition such as cherry tomatoes and mozzarella will make a great impression.
    Details

  • Salamella Passita (dried)

    • Size 0.600 kg average weight
    • Medium-fine ground
    • Smooth
    • Minimum maturation 15/20 days
    More than salamelle, they are two specialities. The chunky and short curved horseshoe-shape, for Passita (dried) elungated and thin for Rustica (matured), are expertly processed by master salami makers. The best pork cuts are chosen to keep the natural tenderness intact. The slow maturing, which determines the name “passita”, is chosen exactly to confer its unmistakable delicateness. Even the spices are used sparsely to not break the harmonious taste of the meat. Instead for Rustica, tradition requires a short maturation to preserve its characteristic sweet flavour for your appetising first courses.
    Details

  • Salami Type Napoli fresh

    • Weight kg. 3.00 approx.
    • Coarse grind
    • Diameter 90 mm
    • On the Net
    • Minimum seasoning 40 days
    Only medium-large minced pork can become a Napoli salami. Combine this care with a wise addition of aromas and you will get an unmistakable taste renowned for its sweetness. We bring the Neapolitan tradition to your home to delight a snack break or set up a nice dinner with the sweetest friends. Try it with taralli and dried tomatoes, you will slip into an emotion of pure taste.
    Details

  • Salami with Fennel

    • Weight kg. 3.00 approx.
    • Flavored with wild fennel seeds
    • Coarse grind
    • Hand-tied
    • Minimum seasoning 30/45 days
    The selection of fine cuts are the meats used in the production of fennel salami. The coarse grinding, the wild fennel seeds and the skill in dosing all this, lead to a unique specialty of its kind.
    Details

  • Salamini

    • Weight kg. 0.200 approx. the one file of n. 3 pieces
    • Medium / fine grind
    • Hand-tied
    • Minimum seasoning 15/20 days
    Traditionally, this salami was born as a snack that was carried in the saddlebag during hunting trips, so it had to be very nutritious and made with healthy ingredients. Even today this tradition is respected, only national pork is used, checking the additives and every stage of processing. In this way, salamis are born with precise organoleptic and nutritional characteristics, with a sweet and savory taste and an aromatic scent.
    Details

  • Spianata Romana

    • Weight kg. 3.00 approx.
    • Coarse grind
    • Crushed
    • Minimum seasoning 30/45 days
    The Spianata Romana is a typical salami of Lazio, tasty but not spicy, strictly prepared based on lean pork, chosen and finely minced, seasoned with salt and pepper and, finally pressed, to give it the characteristic shape of which takes its name. A culinary specialty with a sweet flavor that will amaze all your guests with its interesting, delicately peppery taste. Excellent companion of bread and pizza, to be tried also in the piadina with spreadable cheese.
    Details

  • Spicy Crushed Ventricina Salami

    • Weight kg. 3.00 approx.
    • Flavored with hot red pepper
    • Coarse grind
    • Natural gut
    • Minimum seasoning 30/45 days
    All the flavor of the Mediterranean tradition is preserved in the spicy crushed Ventricina. With a flattened shape, it is a full-bodied paste product, with an intense flavor, whose dough is made with lean pork, coarsely chopped, flavored with the right amount of aromatic ingredients, such as black pepper and red chilli as well to the special Calabrian drug. Stuffed into the casing, then pressed and finally left to mature for a long time in a protected environment. Ventricina is the ideal proposal for those who love intense flavors. Slightly curved in shape, it is unique for its strong and appetizing taste. A coarse grind salami flavored with red chilli pepper, irresistible even for the less trained because it is spicy at the right point.
    Details

  • Spicy Napoli Salami

    Spicy Napoli Salami

    • Weight kg. 2.00 approx.
    • Flavored with hot red pepper
    • Diameter 80 mm
    • Coarse grind
    • Minimum seasoning 30/40 days
    Typical of Campania, but actually widespread throughout Italy, it has a mixture consisting of pork, fat, garlic and a particular selection of aromas and spices, among which the hot pepper and the special Napoli drug stand out. It is recognized for its lively flavor and the bright red color of the slice.
    Details

  • Stuzzichino

    • Weight kg. 0.200 c.a.
    • Medium / fine grind
    • Smooth
    • Approximate seasoning 7/15 days
    A unique, sweet and refined taste. Perfect to be enjoyed as an appetizer or as a snack at any time of the day. Made with fine cuts of meat, lean and delicate, it should be tasted very young in order to savor all the freshness.
    Details

  • Wild boar salami

    • Weight kg. 0.400 c.a.
    • Pork and wild boar meat
    • Fine grind
    • Minimum seasoning 30 days
    One of the most famous animals of the Mediterranean scrub, the wild boar has been used since Roman times for the production of sausages and cured meats. The careful preparation and the delicate balance of the ingredients make salami with wild boar a characteristic product, rich in taste and worthy of appearing on the most prestigious tables. It is characterized by a fine-grained grind and by a low presence of fat, and is an excellent gastronomic aperitif but also suitable for the end of a good dinner.
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CONTACT

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La società ha ricevuto benefici rientranti nel regime degli aiuti di Stato e nel regime de minimis per i quali sussiste l’obbligo di pubblicazione nel Registro Nazionale degli aiuti di Stato di cui all’art. 52 della L. 234/2012. Consultabili nel seguente link :https://www.rna.gov.it/RegistroNazionaleTrasparenza/faces/pages/TrasparenzaAiuto.jspx

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