1) SALAMI 2) PROSCIUTTO 3) COPPA 4) SPECK 5) MORTADELLA

Contents..
1) SALAMI
1-1) Salami Napoli Piccante
1-2) Salami Felino
1-3) Salami Milano
1-4) Salami Napoli
1-5) Schiacciata Calabra Piccante
1-6) Salami Contadino
1-7) Salami Campagnolo
1-8) Salami Nduja Calabra
1-9) Napoli Curve Ssusage
1-10)Salami di Cinghiale
1-11)Salami Toscano
2) PROSCIUTTO
2-1)
2-2)
2-3)
2-4)
2-5)
SanDaniele Ham
Prosciutto Crudo Deboned Ham Mec
Prosciutto di Parma Ham
Prosciutto di Cinghiale s/o
Prosciutto Toscano s/o
3) COPPA
3-1)
3-2)
3-3)
3-4)
Coppa Piacentina
Culatello di Zibello DOP
Culatello con Contenna
Guanciale-Gola
4) SPECK
4-1)
4-2)
4-3)
4-4)
Speck
Lardo Toscano
Pancetta
Porchetta
5) MORTADELLA
5-1) Mortadella 3kg
5-2) Mortadella di Cinghiale
Salami
Salami has ancient origins. It has evolved over the centuries into
several types that now make up an extended family subdivided into
regional specialities. Italian salamis differentiate themselves
according to the type of meat grinding (whether fine, medium or
coarse) and the spices and ingredients (garlic, chilli pepper, fennel
seeds, wine, etc) used that combine to give each individual type a
specific personality.
Meat, fat and other ingredients are minced together, packed into
casings and matured. Then, towards the end of the maturation
period, each salami type develops its own typical aroma. The shape
is generally elongated and varies in size; when sliced, the inside
looks red with grains of white/pink fat, the aroma is intense and
appetising and the flavour clearly defined.
Some of the most renowned salamis include: salami Milano
(extremely fine grain), salami Felino (medium-sized grain),
Hungarian salami (fine grain and slightly smoked), salami Napoli
(fine grain) and Soppressa Veneta (medium-sized grain), Five types
of salami namely Brianza, Piacentino, Salame di Varzi, Soppressata
di Calabria and Salamini Italiani alla Cacciatora, have been given
Protected Designation of Origin(PDO)-Community recognition.
Salami Napoli Piccante
Category
Price per kg
Remarks
Weight with
packaging
: Salami
:
: Spicy
: 2.5 kg – 3 kg
Description : This Spicy flavoured salami is obtained from minced
pork meat, salt, with addition of black and white pepper and enough red
pepper to give that familiar orange colour. It is also slightly smoked to give
a richer and fuller flavour. Salami Napoli is ideal as a starter, in
sandwiches, as a pizza topping or served in a continental breakfast.
Salami Felino
Category
Price per kg
Remarks
Weight with
packaging
: Salami
:
: Rustic
: 1.5 kg – 2 kg
Description : Salami Felino has a distinct soft texture is dry in
appearance, with white fat and a lean red colour. The meat which is
cylindrical, irregular and tapered, is tied with twine. Salame Felino is
produced traditionally with pure pork. Sophisticated and wonderful with
fruity red wine.
Salami Milano
Category
Price per kg
Remarks
Weight with
packaging
: Salami
:
: Very fine grain
: 3 kg - 4 kg
Description : Salami Milano is one of the most popular of Italian
salami. It is made from a mixture of pork and finely ground beef. It is a
product of considerable size, weighing 3 kg - 4 kg, flavoured simply with
salt and spices. The seasoning process, amongst the longest in the
industry, achieves the compact and low fat quality of this salami. It is
similar in appearance and taste to Hungarian salami. The colour is a bright
red, almost ruby in hue. Salami Milano is ideal as a starter, in sandwiches,
as pizza topping or served as part of a continental breakfast. The Milanese
eat it by itself, or with Milanese bread and with a light red wine.
Salami Tipo Napoli
Category
Price per kg
Remarks
Weight with
packaging
: Salami
:
: Similar to Napoli Piccante but less spicy
: 2.5 kg – 3 kg
Description : The casing of this sausage is produced in Naturino.
The weight of each sausage is around 1 Kg; length is around 35/40 cm. All
products are made with pork from selected Italian farms.
Schiacciata Calabra Piccante
Category
: Salami
Price per kg
:
Remarks
:
Weight with
packaging
Typical Salami from the
Southern Calabria Region
: 2.5 kg – 3 kg
Description : A version of the famous spicy 'soppressata'. This is
Schiacciata Calabra Piccante produced from pigs, raised on farms in the
Calabra area. This is a superb "compressed" salami, using the meat of the
thigh of the pig. It is cut by hand, then combined with the lard of bacon,
cut into cubes and seasoned with lots of salt and pepper. It is stuffed in a
natural casing, and matured in a cellar for about four months. Schiacciata
Calabra Piccante tastes excellent with slices of bread and a full bodied
wine, but is also wonderful eaten by itself, as a simple appetizer.
Salami Contadino
Category
Price per kg
Remarks
Weight with
packaging
: Salami
:
: One of the best homemade Italian Salamis
: 3.5 kg – 4 kg
Description : This air dried sausage is a classic. It is a "peasant"
salami made from pure pork to which a special blend of spices is added.
This is a tasty, homemade sausage with a slight taste of garlic. Great for a
snack or simple appetizer.
Salami Campagnolo
Category
Price per kg
Remarks
Weight with
packaging
: Salami
:
: Similar to Salami Milano but with a bigger grain
: 3.3 kg – 4 kg
Description : The highest quality salami consisting of lean pork with
cubes of pork fat (lardello). The meat is made exclusively from Italian
"heavy" pig breeds. The product is compact, with a delicate bouquet and a
sweet taste. The colour is ruby red with white lardelli. The salame
originates from the territories of the provinces of Ravenna, Forlì, Rimini
and Bologna. Beautiful with a light Chianti or a sweet white wine.
Salami Nduja Calabra
Category
Price per kg
Remarks
Weight with
packaging
: Salami / Sausage
:
: Raw Sausage, Mild Spicy
: 400 grams – 600 grams
Description : Nduja is perhaps the ultimate salami from Calabria. It is
rustic, powerful, fiery and irresistible in flavour. Originally from Monte
Poro, near Capo Vaticano, it is widespread throughout the region. Its name
is etymologically related to the French tripe sausage, even though most
agree that this salami was probably introduced into Calabria by the
Spanish.Strong and marked in flavour, it is quite smooth and tender. Nduja
Calabra Salami is prepared by hand from finely minced cuts of selected
pork, skillfully seasoned, and packed into natural sausage skins. The
flavour is at first quite sweet, then explodes with the full force of Calabrian
chilli pepper. It is an expression of Southern Italian culture, in all its
lightheartedness, passion and good humour.
Napoli Curve Sausage
Category
Price per kg
Remarks
Weight with
packaging
: Sausage
:
: Great to eat with pizza
: 500 grams – 700 grams
Description : This sausage, matured for 20-45 days, is produced from
pure pork and flavored with spicy ground red pepper and other spices. It is
cylindrical and folded into a "U" shape, with a diameter of 2-4 cm and a
length of 30-60 cm, and weighing between 500g-700g. The meat has an
average grain, and is of a distinct red colour, with lean-pink lardelli and
white fat.
Salami di Cinghiale
Category
Price per kg
Remarks
Weight with
packaging
: Salami
:
: Ruby Colour, very intense, wild taste
: 800 grams – 1 kg
Description : Wild boar salami undergoes the same processes as
pork meat salami however since wild boar meat often contains less fat, the
final product tends to have a drier texture and stronger flavour.
It is best enjoyed with a full-bodied red wine
Salami Toscano
Category
Price per kg
Remarks
Weight with
packaging
: Salami
:
: Known as “Finocchiona”
: 4 kg – 5 kg
Description : Salam Toscano is a large sausage (3-4 inches across)
made with ground pork and cubes of fat that are seasoned with garlic, salt,
and spices, and stuffed into the pig's large intestine. It is then seasoned for
several months, until it is ready to be eaten either as an antipasto or
sandwich meat. This flavour-rich pork and beef salami is coarsely ground in
the traditional Tuscan-style. Salami Toscano is studded with piquante black
peppercorns, which provide a pleasantly tangy flavour profile without being
overly spicy. A terrific accompaniment to sharper Italian cheeses.
Prosciutto Crudo (cured ham)
Considered the “Prince” of Italian charcuterie products. Prosciutto
Crudo is a matured product made from selected pork.
The ham is elongated and pear shaped; its internal colour is more
or less rosy, uniform and edged with a fat layer. The aroma is
fragrant, the taste is delicate, faintly salty, and flavourful.
The most famous hams are protected by the PDO and PGI
designations: Prosciutto di Parma Ham, Prosciutto di San Daniele,
Prosciutto di Modena, Prosciutto di Carpegna, Prosciutto Veneto
Berico – Euganeo, Prosciutto Toscano, Prosciutto di Norcia and
Jambon de Bosses.
Time, pork and salt - these are the only ingredients used in the
processing of cured hams. After selecting the pork legs (with a
weight ranging from 9.5 to 14 kg), they are rubbed with salt for an
extended period. After a period of rest, they are washed, brushed,
dried, and checked for any possible defects and then set to dry at
temperatures that do not exceed 15° C. After this , the long and
slow maturation process begins and lasts for a period from 8 to 16
months, inside suitable and air-conditioned premises, where the
hams are hung on racks.
This process enables hams to develop the organoleptic features that
have rendered them world-famous. During maturation, hams are
“smeared”, i.e. their muscle parts are covered with a mixture
(usually based on pork fat, salt and ground pepper, plus other
ingredients that vary according to tradition and custom) that
prevents hams from drying too rapidly.
San Daniele
Category
Price per kg
Remarks
Weight with
packaging
: Cured Ham
:
: Typical of the Friuci Venezica Giulia Region
: 7.5 kg – 8 kg
Description : San Daniele is made from Fresh pork legs of
animals born and raised in 10 Italian regions. It has a uniform redpink profile with fatty streaks of pure white. It has an intense,
sweet flavour and delicate after-taste. Best accompanied with a dry
white wine.
Parma Ham (Prosciutto di Parma) 22M
Category
: Cured Ham
Price per kg
:
Remarks
:
Weight with
packaging
The most famous and delicious ham
in the world
: 8 kg – 9 kg
Description : Prosciutto di Parma (Parma Ham) is, without doubt, one
of the most popular products in the world. Its reputation is due to the
unmistakable taste, delicious and refined, that distinguishes it from other
hams. The PDO mark guarantees the authenticity and freshness of this
exquisite salami. The specific and essential feature of Prosciutto di Parma
is the complete absence of dyes, preservatives or flavourings, the only
ingredients added to the meat are salt and air from the hills of Parma.
Parma ham is made from the thighs of some of the highest quality breeds
born and raised exclusively in Italy, and grown in ideal conditions. Parma
Ham is perfect as a starter, in a platter of cheese and meats or in panini.
Prosciutto Toscano s/o
Category
Price per kg
Remarks
Weight with
packaging
: Cured Ham Deboned
:
: Delicious black pepper crust
: 6 kg – 7 kg
Description : People have written books about Northern Italy's cured
raw hams. Broadly speaking, they can be divided into two categories, dolce
(sweet), and salato, casalingo, or Toscano (salty, home made, or Tuscan).
The former are more refined and more expensive. The latter are more
heavily salted, and rubbed with a spice mixture called agliata, made with
garlic and pepper.
This is a certified Prosciutto Toscano DOP. Its surface is heavily peppered.
It is more flavourful than a prosciutto dolce, and (in ours opinion) better
resists temperature and humidity summer. In short, the perfect
accompaniment to melon, especially in summer.
Coppa
Coppa has a production process similar in many ways to that of
cured hams or long matured salamis. It is typical of the Parma and
Piacenza areas. Coppa Piacentina has been given the PDO
Community recognition. However, it is also produced in other areas
of Italy, where they use different processing methods and are sold
under different names (for example, Capocollo, which, if made in
the Calabria region, has been given the PDO mark)
Coppa is cylindrical and pointed at both ends. Its texture is
compact, but not elastic. A red ham with white to pink fat veins, it
is one of the most nourishing charcuterie products. It has a mild
and characteristic smell with a delicate taste that becomes more
refined with maturation.
Coppa is produced using the neck muscles from large-sized pigs.
The first phase is the salting, with a mix of salt, pepper and various
spices (such as cinnamon, cloves and nutmeg) skillfully rubbed so
that it can penetrate the meat. The product is wrapped in pork
casing and tightly bound, It then moves on to the drying and
maturation phase which lasts from 3 to 6 months and takes place in
premises with controlled temperatures and humidity levels.
Coppa Piacentina
Category
Price per kg
Remarks
Weight with
packaging
: Cured Ham
:
: Known as well as Capocollo
: 3 kg
Description : The Coppa Piacentina salami is indisputably the most
famous product from the area of Piacenza. The pork from Piacenza has
been popular since the Middle Ages - fourteenth century merchants
favoured Piacenza salami for their 'Pregiatezza' defining them (In order to
distinguish them from the other salumi). The ingredients come from the
processing of the cervical muscles. After salting, the meat is then
refrigerated for one week before being massaged by hand. The meat is
bound with twine, perforated (to allow oxygenation) and put-out to dry in
special drying rooms for a further week. The meat matures for at least 6
months at a temperature of 10 °C and 14 °C and a humidity of 70-80%.
The resulting cylindrical shape is slightly pointed at both ends, with an
inside colour of red with white stripes. Its taste is delicious and delicate.
Culatello di Zibello DOP
Category
Price per kg
Remarks
Weight with
packaging
: Cured Ham
:
: The best cured part of the pig
: 4 kg - 5 kg
Description : Like ham, Culatello is made from the leg of an adult hog
and belongs to the category of naturally – aged foods, precisely from the
muscle section between the topside and shank. After removing skin, bone
and fat, the leg is cut to separate the part destined for the production of
Culatello. The operations of trimming and finishing are followed by the
removal of the femur bone, continuing with the salting and binding; this
last process gives Culatello its renowned and classic round pear-shape.
After the first two to three days of salting, Culatello is massaged and
sometimes salted once more; a resting period follows and after its
completion, it is put into a natural casing. This is the beginning of
maturation that last from six to twelve months before being ready for
consumption. The meat is uniformly red and speckled with pieces of white
fat between the muscle fibres. Before serving, a slow and careful natural
preparation is necessary: the Culatello is freed from the string winded
round it, put into running water and carefully brushed. At this point it must
be plunged into a container filled with dry white or red wine for 2 or 3
days. Once removed from the wine it can be skinned and finely sliced.
Culatello has a rich and refined bouquet which justifies its definition as the
king of sausages. The scent is intense and distinctive, while the taste is
sweet and delicate It is excellent when served with butter curls and slices
of bread.
Guanciale-Gola
Category
Price per kg
Remarks
Weight with
packaging
: Cured Ham
:
: Delicious black pepper crust
: 2 kg
Description : The ham has been thoroughly cured and can be stored
for months. At temperatures of 10 °C – 12 °C, Guanciale-Gola matures
and although a little harder, becomes even tastier. Slices should be
refrigerated between 0 ° C - 2 ° C. Best served thinly sliced.
Speck
This typical charcuterie from the Alto Adige region has been given
PGI Community recognition. Speck from the Alto Adige region is
protected by a specific Consortium that checks and guarantees its
quality by applying the Consortium mark to each piece passing
controls.It is made from raw pork legs, that are smoked and
matured. One of the secrets in making a good Speck is its smoking,
an operation that lasts for about ten days using non-resinous types
of wood (beech, juniper and ash).
Speck is long and flat in shape; the inside is pink with a tendency
towards red and clearly defined fat parts. It has a very distinct spicy
and smoky taste. It is extremely versatile from a gastronomic point
of view.The first step in the production of speck is the preparation
of the so-called "baffe": deboned pork legs subdivided into pieces
with the elimination of excess fat and skin. In this way, the pieces
obtained (which present an even distribution of lean and fatty
parts) are then salted and flavoured with garlic, laurel leaves,
juniper berries, nutmeg and other spices before resting for a period
of about thirty days. Afterwards, the smoking process begins by
placing the meat pieces on steel frames inside large fireplaces; this
process lasts for about ten days at temperatures that never exceed
20°C, and is then followed by the maturation phase that continues
for another five months at least.
Speck
Category
Price per kg
Remarks
Weight with
packaging
: Cured Ham
:
: Smoked taste
: 3 kg
Description : Unmistakable in appearance, aroma and flavour, Speck
is prepared in a unique traditional way. It is made from rear pig legs
seasoned with salt and spices that include pepper, laurel and juniper
berries then smoked. Speck can be served sliced thin or diced and can also
be used to cook as a lighter alternative to bacon. It is also great to eat with
Buffalo Mozzarella.
Lardo Toscano
Category
: Pancette
Price per kg
:
Remarks
:
Weight with
packaging
Renowned for the favourite herbs and
spices flavour
: 4 kg / 5 kg
Description : Obtained by taking the delicious layer of back pork fat
known as 'Sugnosa'. The rind should be removed and the Lardo cut into
thin slices, served as an appetizer or side dish. Fantastic.
Pancetta
Category
Price per kg
Remarks
Weight with
packaging
: Pancetta
:
: Garlic and spicy after taste
: 3 kg – 4 kg
Description : Absolutely delicious pig bacon, Pancetta is hand-cut and
subjected to thorough curing with salt, spices and herbs. The bacon is
washed again with salt, further herb seasoning added before being rolled.
It is the main ingredient for cooked dishes such as Carbonara sauce or to
any dish that requires bacon.
Porchetta
Category
Price per kg
Remarks
Weight with
packaging
: Cooked Ham
:
: From deboned Italian Suckling Pig
: 10 kg – 14 kg
Description : Porchetta is a savory, fatty, and moist boneless roast
pork. The body of the pig is gutted, boned, arranged carefully with layers
of stuffing, meat, fat, and skin, then rolled, spitted, and roasted,
traditionally over wood. Porchetta is usually heavily salted, in addition to
being stuffed with garlic, rosemary, fennel, or other wild herbs. Porchetta
has been selected by the Italian Ministero delle Politiche Agricole,
Alimentari e Forestali as a "prodotto agroalimentare tradizionale"
("traditional agricultural-alimentary product"), one of a list of traditional
Italian foods considered to have cultural relevance.
The result is a wonderful ham that melt in the mouth with a unique texture
and flavour. It is usually eaten cold and is perfect for a delicious sandwich
filling or simply eaten with some grilled aubergines in olive oil.
Mortadella
The typical features of Mortadella are its cylinder shape, and the
appearance of its slice colour: a uniform pink (finely minced meat)
studded with clear-cut white little cubes (the so called lardons,
prime quality fat). Its smell is unmistakable and slightly spicy; its
taste is full and well-balanced thanks to the presence of the lardons
that lightened the meat flavour.
Italian Mortadella has a centuries-old history and is produced using
unique techniques. Mortadella Bologna bears the PGI Community
mark.
The production of Mortadella is unique starting with carefully
selected meats (in the case of PGI Mortadella Bologna, they must
comply with the relevant European regulations in force) that are
minced and turned into a creamy mix passing through three
gradiated mincing machines (the last one bears the significant
nickname of the “exterminator”!). The fat cubes are prepared by
chopping mainly pork throat fat, which is harder and consequently
the most valued part of pork fats.
The mix obtained is then put into casings in the size desired
(Mortadellas are available in all sizes: from 500 grams to 100 kilos)
and cooked. This is the most delicate phase, the characteristic
aroma and softness of Mortadella. The procedure uses dry-air
ovens, with cooking times that vary from a few hours up to an
entire day, according to the size. Mortadellas are then sprayed with
cold water and put in a cooling room for resting, where the product
stabilises.
Mortadella
Category
Price per kg
Remarks
Weight with
packaging
: Cooked Ham
:
: Can include Pistachio
: From 3 kg – 15 kg
Description : Mortadella is made soley from pork meat. A delicious
cooked meat with an intense and characteristic perfume. A special
fragrance which is traditional and delicate. When cut, it has a has a smooth
and uniform pink colour surface. Taste of full and well balanced due to the
presence of small pieces of sweet neck fat and lightly marked with garlic
and aromatic herbs. Mortadella can be used either in cold and cooked
recipes, with bread or cut into cubes as a snack or as an ingredient for
pasta dishes, savoury pies and mixed salads. Particularly good with a dry
white wine.
Mortadella di Cinghiale
Category
Price per kg
Remarks
Weight with
packaging
: Cooked Ham
:
: Has characteristic Ruby Spot
: 4 kg – 5 kg
Description : This Mortadella is made soley from wild boar meat,
with a bigger grain then normal Mortadella. When cut, there are ruby spots
across the slice. The taste is full and well balanced due to the presence of
small pieces of sweet neck fat. Mortadella di Cinghiale has a special
fragrance and its taste is traditional and delicate. Ideal for appetizer, and
for picnic and snack. Particularly good with a dry white wine and vintage
wine.