Unique salami made from short-aged ham meat that will impress even the snobbiest salami eaters!
This exclusive salami Mandòla, whose name recalls the Italian traditional music instrument, the mandolin, is made exclusively from selected, heavy-weight national pig. Prepared with sea salt, whole spices and left to soak in Gutturnio red wine. Perfect with white bread, seasonal fruit and red wine.
A perfectly seasoned but not too spicy soppressata made with certified beef meat. This is great with mozzarella on a panino, or on an antipasto platter.
One of the noblest traditional Calabrian cured meats, the raw ingredient used is halal-certified beef, in a sweet version, then stuffed into natural casings, aged and smoked naturally.
Pre-sliced. Organic, from grass-fed local cow breeds that makes a soft and mellow carpaccio-like meat.
Carne Salada, which literally translates to "salted meat", is a delicacy of Trentino that is now produced all over Italy. Here at Fattoria Fontetto it\'s produced organically from grass-fed local cow breeds that makes a soft and mellow carpaccio-like meat. The ability to know the best cuts and balance between ingredients, as well as the expert trimming skills and massaging of the meat during salting are all key factors to producing the best Carne Salada, and Fattoria Fontetto certainly ticks all the boxes. Best served sliced on a chopping board as an aperitivo, with a drizzle of olive oil and some black pepper.
A very aromatic but delicately flavored dry-cured ham. It\'s excellent when thinly sliced for use as deli sandwich meat or as a nice complement to a main dish or as a pizza topping!
Prosciutto cotto literally means cooked ham in Italian. It is the most commonly used deli product in Italy. It is also very low in sodium. The uses of the prosciutto cotto are as many as the uses of ham with sandwiches and pizzas being most common. Lactose-free and Gluten-free! This product comes in vacuum pack.
A certified spicy beef salami made from quality meat which is coarse ground and seasoned with pepper and natural aromas
The raw material used is halal certified beef, minced with aromas, spicy, stuffed into natural casing, seasoned and smoked naturally. This product comes in vacuum pack.
Neapolitan Salami in a new version with Hemp Seeds
This special version of Neapolitan Salami is both healthy and tasty. Rich healthy fats and essential fatty acids. It is also a great protein source and contain high amounts of vitamin E. Hemp seed has no drug content and is purely a health food item. This product comes in vacuum pack.
A prestigious italian charcuterie product, produced in the traditional artisan method
Culatta is made exclusively from selected, heavy-weight national pig hind legs. Only selected national heavy pigs are used to produce it, and the processing operations must take place in the lowlands of Parma and Piacenza only. The slice colour is intense red, with fat white in the exterior; the aroma is an intense fragrance of cellar seasoning; and the taste is soft and sweet like Parma Ham, but with a consistent taste like Culatello. This product comes in vacuum pack.
A traditionally Italian dry cured sausage blended with fennel
This italian pork sausage with fennel is made from the finest pig’s meat and has been enriched with aromatic fennel before being stuffed into natural pork casings. Produced from meat of the belly and shoulder combined with just the right amount of fennel, this is a traditional italian sausage that everyone will love.
Italian Salami with fresh grated truffle
This seasoned truffle sausage by Peveri Carlo is cured with real pieces of Italian Truffles for a fuller taste and and amazing aroma as you slice. Only made with the finest pork and truffles. Excellent as appetizer or for a gourmet sandwich. Vacuum-free, peeled product.
Short-matured salami, prepared with fine grinded Culatello meat (the lean leg meat of domestic pig)
The relatively short curing time results in a very tender salami. It is particularly lean and has a sweet, delicate flavour. The Strolghino Salami is prepared with the addition of a small amount of salt and spice.
Unique salami made from short-aged ham meat that will impress even the snobbiest salami eaters!
This exclusive salami Mandòla, whose name recalls the Italian traditional music instrument, the mandolin, is made exclusively from selected, heavy-weight national pig. Prepared with sea salt, whole spices and left to soak in Gutturnio red wine. Perfect with white bread, seasonal fruit and red wine. This product comes in vacuum pack.
Traditional Italian Pork Belly meat, salt cured and spiced with black pepper
Pancetta Piacentina comes from the fat part of the pig belly, called ""pancettone"". All pigs originate from the regions of Emilia Romagna and Lombardy, while the production area is limited to the lowlands of Piacenza, whose climate is crucial to obtaining the characteristics of this succulent salami. The scent is delicate, but enriched with pleasant spicy notes. The slice tastes soft, with a tendency to melt, thanks to the presence of fat particles, which also determine the delicate and sweet taste, and the sapidity that makes the product particularly appetizing.
Traditional Cured Pork shoulder slices produced in the city of Piacenza
Obtained using the cervical muscles of pigs raised in Emilia-Romagna and Lombardy regions, where the ancient art of the butchery masters, combined with a unique and inimitable microclimate, make this product a real masterpiece. When cut, the slices of Coppa Piacentina are compact and homogeneous. The scent is delicate, with a seasoned meat aroma, and a slight spicy fragrance of pepper. The flavour is characterized by an outstanding sweetness, in pleasant contrast with the characteristic aroma that distinguishes the seasoned products. This product comes in vacuum pack.
A certified beef salami, with an exceptional harmony among the Calabrian spiciness, the sweetness of the meat - typical of well-seasoned products - and the delicate aroma of garlic. Lactose&Gluten free
One of the noblest traditional Calabrian cured meats, the raw ingredient used is halal-certified beef, minced, with garlic and spicy flavourings, then stuffed into natural casings, aged and smoked naturally.
Dry cured flavoured Salami with garlic. Ready to eat! Lactose&Gluten-free
All Salumificio Suppa products are good for appetisers and starters or in the preparation of delicious and exquisite recipes that exalt their flavours.They are always looking for genuine meat whose origins are controlled and certified, using only basic ingredients as the traditional family recipe wants. A perfect gift for all the halal salumi lovers!
This is a truly specialty: like a cross between Pancetta and cooked ham!
They leave the porks\' legs in seasoned salt for two weeks, before smoking them for about one hour and finally flavouring them for four days with honey brine. At this point the Pancetta is ready to be combined into a deli meat product, which is then steam cooked for nearly a whole day before spending two hours in a wood oven. This product comes in vacuum pack.
Fully deboned chicken breast stuffed with spinach and cheese, hand-tied and then oven roasted.
Chicken is flavoured with a mix of herbs and flavours (rosmary, sage, garlic and bay leaf), lemon and white wine. This product comes in vacuum pack.
With under 3% fat and high energy and proteins, Bresaola is the deli meat of choice for athletes and people who love to stay healthy.
Bresaola is obtained from a muscular cut of meat from the cow\'s haunch, which is trimmed and salted before being left to dry and mature. This product comes in vacuum pack.
Product made from minced cuts of pork from heavy Po Valley pigs (whole bellies, ham trimmings, shoulder), cured with salt and spices before being stuffed into natural “torto bovino” beef casing. After being filled into casings, the product is left to dry for around 48 hours, before being left to mature in the factory for at least 15 days.
Eat at different maturation stages depending on personal taste (softer and creamy after a short maturation, drier with more intense aromas and flavours after advanced maturation). Cut into slices around 2-3 mm thick and remove the casing before consuming. Eat a few minutes after slicing, to encourage the typical flavours to emerge. Restricted consumption is recommended for those on low-calorie diets or who suffer from high blood pressure, due to the presence of saturated fatty acids and high salt content. There are no restrictions to the use of this product for those sensitive to the presence of allergenic substances (as defined by current legislation), due to the lack of these substances in both the ingredients and the finished product.
Made using only whole turkey breast from male birds reared in Italy, carefully selected.
These turkey breasts are processed by hand and cooked for 12 hours in two phases to guarantee optimum sliceability and enhanced aroma and taste. Recommended for athletes and anyone who pays attention to what they eat. This product comes in vacuum pack.
It is an original salami produced in the region of Milan, using pork, pepper and various spices. Soft texture and pleasantly mild taste.
This salami is prepared according with to a traditional recipe using meat that has been finely minced to the consistency of rice grains. This product comes in vacuum pack.
The most typical salami of Parma\'s hilly region.
The product is made by filling pork into natural casing and matured it in the characteristic microclimate of this area. Perfect as appetizer or with rustic bread and a lightly sparkling red wine. Cut it diagonally to enjoy the dense, soft pork filling, intense aroma and unmistakable savoury flavour. This product comes in vacuum pack.
Speck is a smoked cured ham with a distinctive flavour.
Speck represents well the character of Alto Adige’s cuisine —a delightful and nuanced merging of Northern European and Mediterranean traditions. The characteristic aroma is a result of being lightly, slowly and naturally smoked over a beech wood fire and mature for at least 6 months. This product comes in vacuum pack.