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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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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