It is produced by closely following the traditional Emilian recipe of Felino (Parma). This medium ground salami is made only with pure pork, hand-...
Italian Salami
Italian gastronomy boasts a large number of regional specialties that vary mainly in shape, type of meat and casing used, grinding, spices, curing period and production processes. The remarkably varied regional traditions have created unique tastes and flavours that range from the traditionally intense taste to the spicy and smoked aroma.
Sopressa Salami is a product typical of the Veneto area (north Italy)
It is a medium ground salami and has a natural fibre casing.
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This type of salami is typical from the Calabria area (Southern Italy) and is produced only with the best quality pork cuts. It is seasoned and...
This very finely ground salami that has the addition of square pieces of lard. Typical of the Latium region is produced with high quality lean...
