Cold Cuts

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Prosciutto di Parma: quality and care for the choice of the raw materials.

The care for the details and the aging phases, the passion for an ancient work made up of ancient traditions handed down through generations, the balance of the perfumes and tastes of a rich and generous land. The quality and the attention in the choice of the raw material: this is the secret that makes the Prosciutto di Parma one of the most well known and appreciated products throughout the world. Nor preservatives or chemical additives are used, so the result is a tasty and completely natural product. To these ingredients only the skills of the seasoning masters and the dry but delicate air of the Parma hills are added. The uniqueness of this territory is having ideal climatic conditions for the natural seasoning that will give that unmistakable sweetness and taste to the Prosciutto di Parma,a DOP certified product controlled very strictly. The Prosciutto di Parma confirms a very easy to digest product, ideal fro children, athletes and elders thanks to the content of high quality proteins and the natural proteolysis that occurs during the aging.

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The hip tip Bresaola: A Valtellina speciality

The Bresaola Punta d’Anca (hip tip) is an highly selected product. The hip tip is the most precious part of the cow’s thigh, which is dry seasoned with salt, black pepper, garlic, cinnamon and cloves for almost 2 weeks. Then the seasoning for one to three months depending on the size. The Bresaola is a very nutrient cold cut, the aroma is the typical of the aged and seasoned meat, the color a uniform bright red. Great cut into thin slices and seasoned with evo oil and a little lemon juice.

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For more than two centuries, Alebardi butcher shop has been carrying on "the art of knife" since 1802.

The Alebardi family praise the title of the most ancient butcher shop of the whole Lombardy, maintaining the specialization of the butchery. Butcher shop Alebardi selects its own Piedmontese Fassona cows (only females), breeding them through natural non-intensive methods, in the countries of Brescia. Growing them with family passed down recipes, allows to obtain succulent and genuine meats, with a very low quantity of fats. The butchering is made in the own butcher shop. Apart from the meats, the butcher shop propose a selection of the local traditional products, derived directly from Italian porks butchered by the Alebardi.

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Prosciutto di Parma: one of the most representative products of Made in Italy

Only two ingredients, then the seasoning masters skills and the dry and delicate air of the hills that surrounds Parma. The authenticity of this territory, an area extremely limited, this is exactly the one endowed with the ideal climatic conditions for the natural aging that will give that unmistakable sweetness and taste to the Prosciutto di Parma. The Prosciutto di Parma is a genuine and tasty product. Since always no preservatives or chemical additives are added, the result is a 100% natural product.

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La Cinta di Guido

The breeding in the fields is free range, over some hectares of area. The animals, almost 200, are butchered by expert butchers when they're 3 years old, when they reach 150\180 kg of weight. To obtain excellent results it is necessary to think about the wellbeing of the animals, an Guido does it personally! Cold cuts that rigorously follows the rules of the most authentic Tuscan tradition. The company has joined the D.O.P Safeguard Consortium of the Tuscan Cinto pork, so it is endowed with a sure traceability of the final products.

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Favola is the one and only mortadella of the world stuffed and cooked in the natural pork rind.

Favola is the one and only mortadella of the world stuffed and cooked in the natural pork rind. Its dough is made up only by careful selected pork meats, the finest ones, that can give a natural pink color. Moreover the fat parts come exclusively from the throat, both for its hardness and its gustative characteristics, finer than fat coming from other parts. Among the other ingredients it is to point out the acacia honey, that contributes exalting a full taste. A gluteen-free product and with a low content of fats, as a consequence easy to digest and light, without any poliphosphates and milk derivatives, no glutamate and NON GMO.

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Since 1903 we process high quality fresh selected pork meats coming from Friulian breedings with passion

The four generations experience and the love for the well done things, are the unique ingredients that make the cold cuts producer Lovison the reference point for the Friulian cold cuts. The musetto is a rustic and delicious cold cut, with a big grain paste and endowed with a great softness, both a sweet and spicy taste, used by the most famous Italian chefs , among which Carlo Cracco, in their recipes. The sausage: for its production the meat used are the ossocollo, the shoulder and the belly, which are processed at high temperature immediately after the butchering and flavored with species. The product is then tied by hand and dried in cellars for 12 hours. The soppressa is made season with some species for 8 months in the wine cellars. The result is a product with mid grain and a taste balanced between thigh and belly following the tradition. The knife tip made salami is made up only with meat processed at hot temperature than seasoned with a mix of selected spices. The substantial difference that distinguish this product from the others is the cutting of the meat made by hand by the butchers in cubes of 2 centimeters. After the salami are tied by hand are put in drying wine cellars for 3 days.

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The Cinta Senese is the ancestor of all the Tuscan pigs

The natural environment is the Montagnola Senese, a hill zone at 250-300 meters of height. These hills covered by immense holm oak wood, an unlimited source of acorns, offer an ideal situation in the undergrowth for the gazing of these free range bred pigs. The gazing breeding based on food as acorns, tubers, roots gives these porks meat its unique taste and characteristics. Positive effects on saltiness and tastiness, the meat is more red and tasty than the other pork meats. The meats have better organoleptic qualities thanks to the higher concentration of unsaturated acid fats, particularly the Omega 3 and Omega 6 series. Its lard is richer in oleic acid polyunsaturated acts fats compared to the traditional ones. The fat is less consistent and more fluid, so more pleasant at the palate, this allows the cold cuts obtained to have a faster spread of the aromas used for spicing it, assuring the product optimal aromatic characteristics.

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Piemontese Fassona Bresaola by Macelleria Mastra Alebardi

Macelleria Mastra Alebardi produces its own Bresaola exclusively with Piedmontese Fassona beef selected and bred directly by them. The characteristics of the raw materials first are discovered in the taste and colour, the processing of meat is executed with the highest care respecting the traditional techniques, exalting the quality of a meat poor in fats but rich in iron. The slice has a red intense colour, the diameter is a bit longer than the classic bresaola because we're talking about quite big animals, which is the Piedmontese Fassona bred in Italy. The characteristic taste of meat is predominant with a light spiced aroma, creating a unique taste. With this cold cut you can prepare outstanding recipes, from starters to first dishes and main courses, without forgetting quick treats. The Bresaola carpaccio (raw meat sliced thinly) with arugula is a easy, light an quick to prepare main course.

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Salumificio Lovison: high quality standards

After a hundred years long history the Lovison's products still haven't lost their craftsmanship and traditional tastes, they continue to be an important testament of a simple but rich in flavors and colors cuisine. The Musetto, apparently a cotechino (gelatinous pork sausage in a natural casing) but actually a cold cut, is the result of a careful selection of meat coming from cheeks, throat fat and pork rind. This product was born in 1903 in Spilimbergo. Apart from the Musetto, the Salumificio Lovison produces also many other cold cuts, like the sausage, the salami also in the knife-tip made version and the soppressa. The great Chef Carlo Cracco has transformed the musetto Lovison in a stuffing for his restaurant ravioli. Ravioli stuffed with musetto Lovison with vegetables mustard. Ingredienti for the pasta: 1kg of 00 type flour 8 egg yolks 1 full egg 20g of extra virgin olive oil For the stuffing: 200g of Musette lovison 80g of Savoy cabbage mash tun Make the 200g of stew Savoy cabbage browning with 50g of onion, then pour them with water and salt and cook them for 1 hour at least. Blend them in the mixer adding the musetto Lovison, season with salt and black pepper. For the mustard (80g) 80g of celery julienne cut With the flour, eggs, oil and salt make an italian fresh pasta. Pat the dough, put in some stuffing and give it the "cappelletto" shape. Cook the ravioli for 3 minutes in boiling salted water. Put them on a soup plate together with the vegetable mustard and the celery.

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Cinta senese cold cuts: excellent products

These sausages are made from the meat of an indigenous breed of pigs, the so-called Cinta Senese. The meat of these pigs is much tastier than of the other races, as in the rearing and feeding of these animals, great emphasis is placed on high-quality forage.

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SALUMIFICIO Sfreddo TRIESTE, HAM WITH BONE : " In Trieste we produce cooked and smoked hams and others specialties from 1968 "

It 's the " Prague Ham " known for excellence in the city of Trieste which comes from Central European culinary tradition. It is obtained by processing heavy foreign thighs carefully selected. This Prague with bone is delicately flavored and lightly smoked with beech wood that gives it a nice and unmistakable flavor. The product must be sliced by hand into the vice.

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Salumificio Sfreddo: since 1968 in Trieste

The Salumificio Sfreddo from Trieste, since its foundation, has had as its main objective the reaching of the Total Quality. In 1999 the company has obtained the DNV certification for the quality system ISO 9001\2008. The company is particularly careful to food intolerances. Besides the traditional "Cotti all'Italiana" line, Salumificio Sfreddo offers a series of "marked spike" products guaranteed by the AIC ( Italian Celiacs Association), and certified as a STP product as a smoked specialty without any allergen as the monosodium glutamate, caseinatum, lactose and milk derivatives. This approach answers both the requests of the national and the international market, particularly interested in a wise gamma of food products which can satisfy the most different and demanding tastes.

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Salami Strolghino di Culatello

It is a small salami coming from the southern part of Parma, it is made up of the meat obtained through the same processing techniques of the Culatello. In the past every family bred in its own house the pigs, a blessed animal which was fed with the rests of the meals. The Strolghino is born exactly from these home-made productions, it was the first salami eaten only a few weeks after the processing of the pig's meat. The accurate choice of the meats and the ingredients is an essential phase for the final result. After the grinding the paste is bagged in a very thin bowel with accelerates the drought and leads it to the right maturation in s short time. Its taste is delicate and light, it has to be eaten still soft. The best way to prepare the Strolyghino salami is cutting it into thick slices and match it with some fragrant bread or crunchy toasts as the tradition suggests. It is a great fanciful aperitif accompanied by fresh wines both sparkling and still.

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Piedmontese Fassina Bresaola by Macelleria Mastra Alebardi, this product is not packaged but it is cut at the moment of the purchase

The slice is red intense colored, the diameter is a bit bigger than the classic Bresaola, because it is taken from bigger animals which is the characteristic of the rump of the Piedmontese Fassona. The Macelleria Mastra Alebardi realizes its Bresaola exclusively with Piedmontese Fassona race cows directly bred by them. The characteristics of the raw material can be easily recognized in the taste and colour of the meat which is elaborated with extreme cure respecting the traditional techniques, the quality of a meat poor of fats and rich of iron. Its taste is sweet, the flavor of the meat really stands out, the spices are light and not intrusive.

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The Black Pig from the Nebrodi Mounts Capocollo

The Nebrodi Mounts Black Pig Capocollo The definition of "Nebrodi Mounts Black Pig" describes a local race of pigs typical of the territories within the area of the Nebrodi Mounts in the north west Sicily. Judging from the fossils and the references written by ancient writers, the presence of the animal had been already confirmed during the greek period (7-6 century B.C), as a testimony of the immense heritage that is still nowadays safeguarded in these valleys. During the middle age its breeding decreased due to the religion of the new conquerers; another factor that determined its decline was the gradual disappearing of woods which previously covered most of the Sicilian territory. In the last years there has been a convinced reintroduction of the breeding of this specie, on which multiple studies have been made in order to give value to its productions. The Black Sicilian pig is now a officially recognized race and managed by the ANAS (National Association of the Farmers of Pigs) The Nebrodi Mounts black pig is black skinned, and it has strong black bristles that reach the length of 10cm almost, looking like a mane and reminding of a boar, it has small-middle size (60-65 cm average) The breeding system is "en plain air", that is to say that the Pig lives exclusively in the natural environment fed with barley and field beans to maintain the organoleptic qualities of its meat and all its natural genuiness. The Capocollo is taken from the neck of the Black pig and its meat is naturally very salty and perfumed, and it is worked by able masters with natural aromas. Aspect: Cylindric and lengthened shape Consistency: tender, compact Aspect after the cut: The slice is compact and its colour is red intense with some variable fat veins. Weight: between 1 and 1.8 kilograms. Smell and Taste: persistent and intense accompanied by the natural species and aromas. Curiosities: it is exclusively produced with black pig meats from Nebrodi Mounts. It takes its name from the nearest part to the head of the black pig.

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San Daniele Raw Ham "Il Camarin" ,a small artisanal reality

The ham making company "Il Camarin" is a small artisanal reality that produces only few thousands of pieces per year, these are very accurately selected and then most of them are destined to the selling to the finest butcheries and high restaurants. We're talking about raw hams endowed with exceptional piebald marking and aging, that distinguish themselves for their sweetness that can be guaranteed only by a well measured use of salt. Apart from the "magic" air of our city, the following characteristics have become fundamental to achieve the best result: - Selected thighs which comes exclusively form the best farm animals. - Artisanal making processes which are cured in each detail. - The minimum quantity of salt strictly necessary to guarantee a sweet and soft product. - A long aging that is necessary to give value to the importance of the piebald marking treated. The careful selection of the raw materials and the meticulous making processes are then concretized in a sweet and perfumed raw ham, always soft, born to satisfy the need of quality that always distinguish the high butchery.

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Azienda Agricola Marchesini: We Cultivate with Love, We Breed with Care.

The Agricultural Company Marchesini breed extremely carefully its own pigs, the breeding farm is divided in sectors to guarantee the hygiene and health of the animals. The production cycle include the nourishment of the pigs with products obtained by the traditional cultivation. The company cultivates itself the 4 useful raw materials for the feeding of the pigs (corn, barley, rape and soy). All the producing processes are energized by the solar energy tanks to the photovoltaic system. The Agricultural Company Marchesini is a modern reality that includes all the passages from the cultivations of the grains for the breeding of the pigs, the breeding, the butcher, and then the aging in a equipped cellar.

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Macelleria Mastra Alebardi Butcher Shop

The Butcher Shop Mastra Alebardi offers a selection of the best and most representative products of the Regional food tradition of the Franciacorta lands, producing only with pigs exclusively breed in Italy and butchered by Alebardi Butchery. The pigs destined to the production of cold cuts are singularly worked in order not to alterate the nourishment of the meets. Local Drunk Bacon(Pancetta): It is an ancient recipe by Grandfather Zaccaria, we use only the thin part of the Pancetta (Bacon). The making is without bacon rind. It is put under infusion for 40 days with white wine, salt, pepper, cloves, juniper berries and Nubia garlic than it is wringed out and put into bowel and ages for 120 days. Montisola type Salami: The Montisola type Salami is produced only with pigs exclusively breed in Italy and butchered by Alebardi Butchery. The pigs destined to the production of cold cuts are singularly worked in order not to alterate the nourishment of the meets. The meet, hand cut with knife is stuffed in the natural bowel. Local Salami: Produced only with pigs exclusively breed in Italy and butchered by Alebardi Butchery. The pigs destined to the production of cold cuts are singularly worked in order not to alterate the nourishment of the meets. Still nowadays, following the original recipe by Grandfather Giuseppe Alebardi, during the production of the Salami, the meet is mirror cleaned to remove every nervous fiber, than it is seasoned with red wine and kneaded with Nubia Red Garlic, salt,pepper and our species. This making let us obtain a compact, thin and easily digestible Salami with a balanced and fine taste. Aging time: 50 days Local Coppa (air cured pork meat) Produced only with pigs exclusively breed in Italy and butchered by Alebardi Butchery. The pigs destined to the production of cold cuts are singularly worked in order not to alterate the nourishment of the meets.

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Prosciuttificio Gherardi Onesto: the excellence from the capital of the Raw Ham

The Ghirardi Onesto's Raw Ham has a captivating,sweet and dedicated taste that reflects its quality that derives from the selection of natural ingredients and the best pork meats, and its lack of preservatives and artificial agents thanks to the artisanal production. The productive methods barehanded down from one generation to another, respecting the traditions and the careful research of the quality. Gherardi Onesto Raw Ham is produced only with pig that are breed in the Po valley. Each Raw Ham is hand-salted and kept in a controlled environment to guarantee the perfection of every detail. It slowly dries off to reach the right level of aging, with the help of the minimum quantity of salt to give the product the right sapidity and balance.

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La Cinta di Guido:"The extraordinary value of Guido's products is due to the closed production chain, where all is home made."

The idea of founding an agricultural company came form Guido's father who had started producing olive oil putting up an integrated system. This activity has been continuing thanks to Guido's passion an efforts to obtain an high quality olive oil absolutely natural, and perfectly mirrors the local territory. But the activity that take Guido's most energies and time is the breeding and the transformation of its beloved Cinta. The breeding of the pigs is, as tradition, free-range all over the properties that extend for some hectares. The animals, almost 300, are butchered by experts when they are 3 years old and they reach 150\180 kg. To obtain the best results it is fundamental thinking to the animals's well-being and Guido takes care of them personally! The extraordinary value of Guido's products is due to the closed production chain, where all is home made. The company joins the safeguard consortium of the tuscan Cinto pig.

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Nebrodi mounts black pig Culatello

The Suino Nero cured meats are produced in an area that belongs to the Nebrodi mountains an it exactly coincide with the whole Nebrodi natural park, where the wide woods offer an irreplaceable habitat for the black pig. The method for breeding the Sicilian black pig is mainly "en plein air", fed with barley and broad beans or buds in some cases. Only a few examples live free-range, eating the spontaneous vegetation of the undergrowth (acorns, tubers, chestnuts,hazelnuts ecc.) The Culatello is one of the most prestigious cured meat of the italian tradition. Taking as a model the raw ham that is made up of the internal thigh, the culatello is obtained through the aging, for 18 months at least, of the rear thigh muscle only. It is left to mature bagged in a bowel, which later is tied with a thick net of ropes. Its weight swing between the 3 and 5 kilos; its shape traditionally reminds of a pear.

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Great Italian Cured Meats. The Camarin: artisan reality of the San Daniel raw ham

A little production, only few thousands units for year, to obtain one of the best San Daniele Dop raw ham, sold in alimentary botiques and among the high quality restaurants. Which are the secrets for this result? The same as always: very large and selected thighs, accurately measured salt, a careful and skillful production, a long aging in the right enviroment and abundance of enzyme. Raw ham between the 14 and 24 months and a 3 year reserve: only tastable at the bar-bistro of the company. Sergio's raw ham the 24 months Il Camarin is an high category San daniele. Its aspect is wonderful: the thin part is red rose-colured tending to the orange with a spread and wide moire and a clean fat part. It's aroma is stunningly pleasant, sweet(particullary near the fat), both delicated and complex, clean and balanced. The flavor analysis reveals an amazing balance between sapidity and sweetness in which the first is correct and never dominates the second, enriched by dried fruit and boiled milk. Endowed with great structure and chewability. The tastes and especially the aromas are more complex in the 36 months reserve, the Dolcenero, deeper, evolved, captivating: a priceless gift offered by the time

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RAW HAM NERO CALABRESE "Nerocalabrese has born from Adriano Ferrari's passion"

The Farming Company Ferrari breeds the best Black Calbrian pig that are still remained, selecting boh the pigs and the raw materials for their nourishment. Very high quality addressed to those who want to remember the aromas and tastes of the past. Our black pig cured-meats are an exellence for the quality of the raw materials, the working processes and for the microclimate that characterise the area. We believe that the good cutted-meats are born from the natural breeding. The company has the task of protecting this endangered species selecting with great attention all the animals, rejecting the ones with even a single imperfection, sending to fatten up for the production of cured-meats. The cured-meats of the Farming Company Ferrari don't contain any pepper(both sweet and hot), this recipe isn't part of our production in order not to alter the taste of the meat. The pepper is only present in the 'Nduja.

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AZIENDA AGRICOLA MARCHESINI PIERGIUSEPPE "EXCELLENT COLD CUTS"

These original products were rediscovered from the ancient indigenous tradition and are made according to this tradition. The sausages of Marchesini are the result of a manufacturing process with a closed cycle. Thus, the products are checked carefully and are therefore sure because the family Marchesini controls each phase by itself. It produces the feed for their pigs themselves and proceed with the breeding and fattening of the pigs themselves. The pigs are slaughtered and processed in the establishment. The sausages are matured at Marchesini's until market introduction. Nothing is done outside the Marchesini establishment. The pigs weigh about 180 kg before slaughter and in addition to the fresh meat only salt, spices and wine are added to the products. The products are gluten and lactose free.

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Salumificio Mastra Alebardi

Our Salami (Salame Nostrano) is made exclusively from pork reared by in Italy and slaughtered by the butchery Alebardi. The pork, which is intended for the sausage preparation is processed in a way that the pH of the meat remains unchanged. Even today, the old recipe of Grandfather Giuseppe Alebardi is still applied to the salami production. All nerves and tendons are removed from the meat and it is flavored with red wine. Then the meat is minced with a meat grinder and mixed with red garlic of Nubia, salt, pepper and spices. This processing enables the production of a salami of a compact structure that is lean and easily digestible, even and delicate. The maturing process lasts for 50 days. Ingredients: pork, salt, pepper, garlic from Nubia, Red Wine, salpeter, ascorbic acid.

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Culatello di Zibello DOP Spigaroli - The quality of the coldc cuts begins with territory

Massimo and Luciano Spigaroli are passionate advocates of their home area and the traditional products of their homeland. Because the quality of the sausages begins with the territory: It begins with the production of fodder for the pigs that are raised today with the old traditions of the good old times. Another quality factor is the maturation, which still takes place in the cellars of the Antica Corta Pallavacina.

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Ham producer "Il Camarin"- authentic San Daniele ham

The ham producer Camarin from San Daniele in Friuli still produces their genuine Italian Parma ham (prosciutto crudo) in an artisanal manner.

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Macelleria Balestri Davide "Quality is our tradition"

The cold cuts of Macelleria Balestri are typical of Tuscany and they differ from other providers because of their originality and the exceptionally high quality of its products. We only use the meat of pigs that are bred, raised and slaughtered in Tuscany and the other North and Central-Italian regions.

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Tasty FRANCIACORTA BARRICATO "A truly unique salami"

The salami Goloso Barricato is a truly unique salami, which combines the softness of the "Brescianetto" with the distinct taste of Barricato red wine from Franciacorta, which is included in the sausage dough. The result is a compelling connection, which is a unique product for salami and wine lovers.

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Coppa - Az. Agricola Pontoglio

Coppa is made from the meat of the front part of the pig, especially the meat from the neck and the shoulders.

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San Daniele ham by Il Camarin - Il Camarin is a small artisan company

The Prosciuttificio "Il Camarin" is a small artisan company which produces only a few thousand hams a year. The pieces are chosen with care and mainly sold to restaurants and fine delicatessens.

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Ghirardi Onesto "The company was founded in Langhirano, the capital of Prosciutto Crudo"

The company was founded in Langhirano, the capital of Prosciutto Crudo, in the 1960s. Over time, it has specialized in the production of raw ham and today it is known all over the world. Check out the video!

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La Cinta di Guido: "Cinta Senese is bred, slaughtered and transformed in our company"

The Cinta Senese pigs are bred in the wild. This means that they can run freely on several acres of land and are fed at a feeding station. The herd consists of some 300 animals that are slaughtered when they are 3 years old and weigh about 150-180 kg.

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San Daniele ham

Prosciutto di San Daniele is a completely natural food, free from additives and preservatives, made with pork coming exclusively from Italian pigs and sea salt. It is an excellent source of high quality complete proteins, vitamins and minerals, particularly phosphorus, zinc and potassium. Due to its high nutritional value and easy digestibility, it is suitable for any diet and ideal for athletes, infants and the elderly.

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Prosciutteria Casa Ghirardi Onesto

The "Casa Prosciutteria Ghirardi" is one of the best ham producers in Italy.

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Tuscan "Finochiona" (fennel salami)

The fennel salami belongs to the Florentine tradition. It consists of coarsely chopped meat, fat and wild fennel seeds collected in Tuscany.

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Felino salami by Ghirardi - the long tradition is responsible for the exceptionally good taste

The Felino salami is made from pigs born and reared in Italy of the breeds "Large White" and "Landrace". They are slaughtered at the age of 9 months.

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Cold cuts from the black calabrian pork by FERRARI

The farm Ferrari Adriano is listed in the famous culinary specialties guide "Gambero Rosso" with its 'Nduja from the black pork. It contains no preservatives and antioxidants. The 'Nduja consists solely of the flesh of the Calabrian black pig (Suino Nero di Calabria) from our breeding. Because the passion always pays off (sooner or later).

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The Culaccia di Fontanello - an exclusive product by Salumificio Rossi

The Culaccia is the best part of the ham. It does not contain the bone nor the anterior muscle of the leg. The Culaccia was invented by Riccardo Rossi and is produced exclusively by Salumificio Rossi. For the Culaccia only adult Italian pigs are used, which are controlled by the Consortium for ham production. The Culaccia is produced by natural production methods.

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The black Calabrian pork - high quality cold cuts from a long artisan Calabrian tradition

The high-quality cold cuts from the black pig from Calabria carry the brand "Nero di Calabria" of the consortium, in which the President Franco Simone works with great commitment and passion.

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"Favola" - The first mortadella cooked in the rind

The selected ingredients and the special taste make this mortadella so unique. This product is gluten-free and low in fat, is easily digestible and is free of polyphosphates, milk and GMOs.

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Sausages and meat of the black pig from Calabria

HISTORY In ancient documents we read of animals with black bristles, large floppy ears that fall over the eyes and an oval head with a straight snout.

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NURCINUS, typical and high quality cold cuts from Brescia

Nurcinus uses for their salami only the meat of the pigs of the breed "Gran Suino Padano".

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Butcher MARCHESINI: Salami from Brescia, Culatello, Coppa, Pancetta, Lonzino, Strüsett piccanti - regional, high quality products

Piergiuseppe Marchesini leaves nothing to chance. He produces the provender for his breeding pigs by himself and even takes care of the breeding of the animals. In addition, he oversees the slaughter.

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Two gold medals for Azienda Agricola Berlinghetto

At the International Exhibition of Franciacorta IFFA 2013, the salami SALAME AL BERLINGHETTO and raw ham PROSCIUTTO CRUDO SGAMBATO have been awarded the gold medal in their respective category.

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Butcher AL BERLINGHETTO - Fresh, artisan sausages WITHOUT ADDITION OF GLUTEN or MILK POWDER

...The farm... Al Berlinghetto has specialized in the production of high-quality meats of the region around Brescia. These products are produced by hand and without the addition of gluten or milk powder.

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Parma ham - Prosciutto di Parma

Parma ham, in Italian Prosciutto di Parma, is a delicious, healthy and typical Italian product. The only ingredients are pork meat from pigs bred and slaughtered in Italy and some salt. There are neither preservatives nor additives used. To these two ingredients, they only add the manual dexterity of the ham manufacturers and the dry air of the gentle hills around Parma, the typical production area.

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Italian sausages and cold cuts - export record in 2011

Italian businesses have been successfully searching for promising niches on the international markets. The success speaks for itself: 138,000 tons of products sold for 1 billion and 40 million euros in sales.

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