Salami

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    • 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]
    • 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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    • 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.
    • 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.
    • 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.
    • 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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    • 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.
    • 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.
    • 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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    • 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.
    • 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.
    • 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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