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 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]

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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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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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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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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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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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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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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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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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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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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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