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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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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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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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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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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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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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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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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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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