16 other products in the same category:
Culacciona salami Whole, perfume, uniqueness and flavor in this soft paste salami.
Mariola di Salame takes its name from the use of natural pork casing (“mariola”) to stuff it. One of the finest salamis, which thanks to the use of natural casing allows a high seasoning together with a selection of superior quality meats: trimming of Culatello with coppa and shoulder.
Classic frankfurter made from selected mixed pork and bovine meat, handcrafted by one of the best delicatessens in Trentino. Try them grilled, served with tasty sauces or in salads.
Salami "with a sweet taste" and very thin. The Strolghino of culatello should be eaten tenderly. This salami is aged for only 20 days.
The classic "Kaminwurzen» South Tyrolean products with beef and smoked pork meat in natural intestine.
Wurstel with a delicate flavor, embellished by light smoking. Try them in salads and when it's a little colder with beans in soup. 2 wurstel pack.
Il Ciauscolo, the spreadable salami recognized by the Marche Region as a "traditional product".
TheNatural cotechinoit is made with selected coarsely minced meat, flavored with salt and spices and finally stuffed into natural casings. Fresh cotechino, still to be cooked. We recommend cooking at least 3/4 hours in unsalted water after making small holes in the casing and wrapping the cotechino in a tight cloth. Available from October to February.
In this gourmet reinterpretation of the famous Lucanian soppressata, selected wild boar meats (ham and fillet) are processed with knife-tip pork fat, i.e. the mixture is chopped by hand cutting thus giving a more authentic flavor to the salami. This soppressata is perfect for adding liveliness to your appetizer.
The special version of the traditional Sant'Olcese salami. Limited production and lactose. An experiment a complete success!