Salame Milano is made of a mixture of meat and ground fat.
It develops a delicate and particularly sweet taste after a few months of ageing. It has a very compact and uniform texture.
Without gluten or milk derivatives.
Salame Crespone has a distinctive texture. Its filling is ground in such a way as to enhance the quality of the fresh Italian meat it is made with.
It has an artificial casing and is aged for several months.
Without gluten or mil... Read More
Salame Napoli is made of a mixture of fresh Italian pork, black pepper and spices.
It has a firm and dense consistency, a bright red colour and is speckled with pepper grains.
Artificial hand-tied casing. Without gluten or milk d... Read More
Spianata Romana is a typically flat cured salami with small pieces of lard in it.
It has an artificial casing and is aged for several months.
Without gluten or milk derivatives.
Salame con Finocchio has a distinct flavour given by fennel seeds.
It has an artificial casing and is aged for several months.
Without gluten or milk derivatives.
Salsiccia Napoli Piccante Dritta typically has a stick-like shape.
Its special curing is done with hot peppers, which give it a distinctive taste.
Without gluten or milk derivatives.
Salsiccia Napoli Piccante Curva has a typical "horseshoe" shape.
Its special curing process is also partly done with hot peppers, which gives it its distinctive taste.
Without gluten or milk derivatives.
Salame Spianata Piccante is a typically flat cured salami.
Its filling, in addition to pieces of lard, also has hot pepper, which gives it a spicy flavour.
Without gluten or milk derivatives.
Salame Ventricina Piccante has a vibrant red colour due to the hot pepper used in its curing.
When sliced, the lard pieces in it are visible.
Without gluten or milk derivatives.
Subalpino salami has a hand-tied natural casing.
The filling has a medium-thick grain and is made up of 80% lean meat and 20% fat mixture.
Without gluten or milk derivatives.
Salame Rosa has a cylindrical artificial casing.
The meat used is ground to a medium grain.
Once aged, the slices have a light pink colour, hence its name.
Without gluten or milk derivatives.
Lardo alle erbe is a product with an intense flavour.
After being selected and trimmed, it is salted and seasoned with herbs from the Langhe Region.
Without gluten or milk derivatives.
This raw smoked Pancetta is made with fresh lean meat.
After salting and smoking, it undergoes a long natural-ageing process.
The result is a delicious product with a light smoked flavour.
Coppa Nostrana is prepared using fresh, select, Italian pork necks.
After a period of salt-curing, the meat is put in an artificial casing and aged for about 3 months.
The slices are very compact.
Without gluten or milk deriv... Read More
This product is made using very lean bacon and pork necks.
After curing in salt for about 15 days, the bacon is wrapped around the coppa, tied and aged for two months.
Pancetta arrotolata is made from fresh rind-free bacon seasoned with spices and flavouring.
It is ready to eat after ageing for about 2 months.
Also available in the garlic seasoned version.
The salami with deer is a very special product.
Stuffed into natural casing, tied by hand and aged slowly, this salami is characterized by a very intense flavour and a delicate aroma.
Without gluten or milk derivatives.
Salame con Cinghiale is very special.
Ageing gives it a unique taste due to an expert mix of pork and wild boar meat.
Without gluten or milk derivatives.
Salame al Barolo is a typical speciality of the Piedmont Region.
It is prepared according to an ancient Langhe rustic recipe.
To make this special salami, only top quality Italian pork is used, which is then macerated in Barolo wi... Read More
Salame al Tartufo is unique in its category.
To make its filling, truffle pieces are mixed in with select, fresh, Italian meats. With ageing, it takes on the exceptional and unmistakeable aroma of truffles, one of the most valuable roo... Read More
Salame cotto sapore di Langa is a typical product of the Piedmont Region.
Once filled and tied, it is cooked for a long time and then vacuum sealed.
The slices have a medium grain with diced lard pieces.
Without gluten or mil... Read More
Tacchinella Rustica is made using naturally seasoned turkey breast, which is wrapped in a net and oven-roasted.
This type of cooking allows browning and brings out a delicate flavour.
Without gluten or milk derivatives.
Baita cooked ham is a quality product that has a delicate taste and smooth texture.
It is made from selected, fresh, pork thighs.
Without gluten or milk derivatives.
This cooked ham is at the “Top” of the range of products made by Salumificio Subalpino.
It is made with the best, fresh, selected, pork thigs, which are delicately flavoured and boiled with flowering spices.
This traditional m... Read More
Max is an excellent, cooked, medium-priced ham. It offers good quality for price.
Its elongated oval shape makes it easy to slice.
Without gluten or milk derivatives.
“Il Casale” is a cooked ham with a captivating and balanced taste.
It has a vibrant aroma and slices easily.
It offers just the right combination for an Italian cooked ham.
Without gluten or milk derivatives.
Freschissimo is the best quality cooked ham with regard to its balanced lean to fat ratio.
Its shape allows for easy and efficient slicing.
Without gluten or milk derivatives.
Mulino cooked ham is made with selected, fresh, pork thighs that meet a high-quality heavy-weight standard.
A lengthy cooking time gives the ham a firm slice and an extremely delightful tenderness.
Without gluten or milk derivativ... Read More
A precise cooking method, a mixture of aromatic herbs and spices and expert preparation make Brace a sophisticated ham, which can satisfy even the most demanding palates.
Without gluten or milk derivatives.
Truffle variant of the “Top” of the range of tf products made by Salumificio Subalpino.
It is made with the best selected fresh pork thighs, delicately flavoured and boiled with flowering spices and veins of black truffle.
Wit... Read More
Cooked ham obtained from fresh pork thighs, salted and flavoured in brine, then steamed. The meat is of EC origin.
Tipycal aroma of cooked ham, savory with spicy notes.
It is available in whole and half formats, vacuum-packed in d... Read More
Cooked ham obtained from fresh pork thighs, salted and flavoured in brine, then steamed. The meat is of EC origin.
Tipycal aroma of cooked ham, savory with spicy notes.
It is available in whole and half formats, vacuum-packed in d... Read More
Cooked ham produced with fresh pork thighs, salted and flavoured in brine, then steamed. The meat is of EC origin.
It has a typical aroma, sweet with fruity and slightly spicy notes.
It is available in whole and half formats, vacu... Read More
Cooked ham produced with fresh deboned pork thighs, salted, flavoured in brine, then steamed. The meat is of EC origin.
It has a typical aroma, sweet with fruity and slightly spicy notes.
It is available in whole and half formats,... Read More
Cooked ham produced with fresh deboned pork thighs, salted, flavoured in brine, hand shaped and steamed, according to tradition. The meat is of EC origin.
The processing methods define the quality of the product as Traditional. It has ... Read More
Cooked ham produced with fresh deboned pork thighs, salted, flavoured in brine, hand shaped and steamed, according to tradition. The meat is of EC origin.
The processing methods define the quality of the product as Traditional. It has ... Read More
Cooked ham produced with fresh deboned pork thighs, salted, flavoured in brine, then steamed. The meat is of EC origin.
The processing methods define the quality of the product as Scelto. Organoleptically, the Scelto cooked ham has a g... Read More
Cooked ham produced with fresh deboned pork thighs, salted, flavoured in brine, hand shaped and steamed, according to tradition. The meat is of EC origin.
The processing methods define the quality of the product as Alta Qualità. Organ... Read More
Cooked ham produced from fresh deboned pork thighs, salted and flavoured in brine, hand shaped and steamed, according to tradition. The meat used is of National origin.
The processing methods define the quality of the product in Alta Q... Read More
Mortadella produced with pork of EC origin, minced and mixed with salt, flavourings and spices.
The lardons are obtained by dicing the hard fat from the pork's throat. Made following the traditional Bolognese recipe, compliant with the ... Read More
Mortadella produced with finely chopped EC pork mixed with salt and flavourings, no added polyphosphates.
The lardons are obtained by dicing the hard back-fat of the pig.
When cut it is pink with white and compact lardons. The pro... Read More
Mortadella produced with finely chopped EC pork mixed with salt and flavourings, no added polyphosphates.
The lardons are obtained by dicing the hard back-fat of the pig.
When cut it is pink with white and compact lardons. The pro... Read More
Salami produced with finely chopped, salted and flavoured pork from EC origin, stuffed into synthetic casing.
The product is seasoned according to tradition, in controlled environments. It has a fine grain and the typical aroma of the ... Read More
Salami produced with fresh pork pancetta, of EC origin. Coarsely chopped, salted, flavoured and stuffed into synthetic casings.
The product is seasoned according to tradition, in controlled environments. The salami has a medium grain a... Read More
Salami produced with pork pancetta and ham of EC origin. Coarsely chopped, salted, flavoured and stuffed into synthetic casings.
The product is seasoned according to tradition, in controlled environments. The salami has a medium grain ... Read More
Salami produced with pork of EC origin, finely chopped, salted, flavoured and stuffed into synthetic casing.
The product is seasoned according to tradition, in controlled environments.
It has a fine grain and a spicy and slightly ... Read More
Salami produced with pork pancetta and ham of EC origin. Coarsely chopped, salted, flavoured and stuffed into synthetic casings.
It has a medium grain and the typical aroma of the Ventricina characterized by the presence of aromatic he... Read More
Salami produced with pork pancetta and ham of EC origin. Coarsely chopped, salted, flavoured and stuffed into synthetic casings.
Seasoned according to tradition, in controlled environments, while keeping it pressed between steel grids ... Read More
The product originates from the processing of medium-grain minced pork meat. The dough is seasoned with salt, herbs and spices; in the spicy version, the paprika is predominant.
When cut it has a compact slice with a delicate aroma, th... Read More
Aged cold cut made using fresh meat from the pork neck muscle. Salted, flavoured and matured according to tradition, in controlled environments. The meat used comes from EC countries.
The slice is red in color with white intramuscular ... Read More
Aged cold cut obtained from the lean part of the pork's belly, dry salted and flavoured.
Available in four different versions: classic, smoked, pepper flavoured and chilli pepper flavoured.
The meat comes from EC countries.
S... Read More
Aged cold cut produced with fresh Italian meat obtained from the pork belly. Salted, flavoured and aged according to tradition, in controlled environments.
On the palate it is soft, sweet with aromas of spices and aromatic herbs. When ... Read More
Aged cold cut produced with fresh Italian meat obtained from the pork belly. Salted, flavoured and aged according to tradition, in controlled environments.
On the palate it is soft, sweet with aromas of spices and aromatic herbs. When ... Read More
Cold cut made with fresh Italian meat obtained from the pork belly. Skilfully trimmed, salted and left to mature in rooms with controlled temperature / humidity.
The process called "steccatura" in italian, is carried out by fixing two ... Read More
Aged cold cut produced with the central part of the fat covering the belly of the pig, trimmed in order to limit the fat part in favor of the lean one.
The meat is of Italian origin and it is salted, flavoured and matured according to ... Read More
Aged cold cut produced with pork belly wrapped around a flavoured and salted Coppa. The meat comes from EC countries.
Cylindrical in shape, when cut it shows parts of lean meat of a bright red color with veins of fat. The flavour is th... Read More
Meat-based gastronomic product, obtained from pork middles of EC origin, which, once salted and flavoured, are baked in the oven.
The porchetta has an intense taste typical of roasted meat and is flavoured with herbs and spices.
V... Read More
Gastronomic product based on meat obtained from EC turkey which, once salted and flavoured in brine, is then baked in the oven.
The product has a typical flavour, with spicy and citrus-like notes.
The roast is vacuum-packed in the... Read More
Product obtained from fresh pork belly trimmed and salted in a brine consisting of salt, spices and flavourings. After salting, the product is steamed and slightly smoked, in order to give it a natural browning and the typical aroma.
... Read More
Meat-based product obtained from the whole part of the deboned pork limb, flavoured, briefly aged and then steamed.
It has a pleasant texture, on the palate it is savory with aromas of aromatic herbs and spices.
Vacuum packed in a... Read More
Aged cold cut obtained from the leg of fresh deboned and skilfully trimmed pork. The meat is salted and flavoured with a harmonious blend of spices and a smoky aroma.
The product is traditionally dried and aged in controlled environmen... Read More
Aged meat-based product obtained from the pork cheek, characterized by lean muscle veins with an important component of fine fat.
The processing is characterized by dry salting and aromatization, followed by a short ageing in controlle... Read More
Cooked ham obtained from fresh deboned pork leg. It has a typical aroma: sweet with fruity and slightly spicy notes.
The product is without rind and is available in special industrial formats, for slicing or for gastronomic preparation... Read More
Mortadella produced according to the typical traditional Bolognese recipe, with or without pistachio.
The product is available in special industrial formats, for slicing or for gastronomic preparations, in three qualities:
Superio... Read More
Made with fresh meat from the pork neck muscle, salted, flavoured and aged according to tradition. The meat comes from EC countries.
The slice has a red color with white intramuscular fat. The taste is typical, sweet with hints of spic... Read More
Product made using fresh pork meat, salted, flavoured and aged according to tradition.
It has notes of spices and aromatic herbs, available both in the Double Rolled variant, which is soft on the palate, and in the Extra-Lean version, ... Read More
Salami produced with pork meat of EC origin, minced, salted, flavoured and stuffed into synthetic casing. The product is seasoned according to tradition in controlled environments.
Special format without casing, suitable for the indust... Read More
The Bresaola is obtained from selected beef meat that is subjected to dry salting with a mixture of salt, ground pepper and natural flavorings.
Pre-sliced and packed in convenient 100g trays, ideal for retail sale.
Bright red Coppa with white intramuscular fat. It has a typical flavour, sweet with hints of spices and aromatic herbs.
It does not contain allergens and is suitable for both celiac and lactose intolerant consumers.
Pre-sliced and... Read More
Delicious Mortadella, deep pink with white and compact lardons.
The product on the palate has a full and intense flavour, with spicy notes.
Pre-sliced and packed in convenient 100g trays, ideal for retail sale.
This Pancetta is soft on the palate, sweet with aromas of spices and aromatic herbs. It has a compact white fat alternating with well-defined lean of a bright pink color.
Pre-sliced and packed in convenient 100g trays, ideal for retail... Read More
Cooked ham with a captivating and balanced taste, a vibrant aroma and compact slices.
Pre-sliced and packed in convenient 100g trays, ideal for retail sale.
Without gluten or milk derivatives.
Cured ham obtained from selected pork thighs that are salted and set aside to allow the salt to penetrate evenly. They are then washed, air dried and hung to mature for several months.
Pre-sliced and packed in convenient 100g trays, id... Read More
Salami with a fine grain and the typical aroma of the Milano salami, savory, intense and spicy.
Pre-sliced and packed in convenient 100g trays, ideal for retail sale.
Aged cold cut obtained from the leg of fresh deboned and skilfully trimmed pork. The meat is salted and flavoured with a harmonious blend of spices and a smoky aroma.
Speck is traditionally dried and aged in controlled environments. ... Read More
PDO Parma Ham, minimum 14-month maturation.
Produced from pork legs from a pig born and raised in Italy, fed with quality food.
Its sweetness and its properties make this 14 month cured ham a product of exceptional quality.
... Read More
PDO Parma Ham, minimum 16-month maturation.
Produced from pork legs from a pig born and raised in Italy, fed with quality food.
Its sweetness and its properties make this ham cured for 16 months a product of exceptional quality. ... Read More
PDO Parma Ham, minimum 18-month maturation.
Produced from pork legs from a pig born and raised in Italy, fed with quality food.
Its sweetness and its properties make this ham cured for 18 months a product of exceptional quality. ... Read More
PDO Parma Ham, minimum 24-month maturation.
Produced from pork legs from a pig born and raised in Italy, fed with quality food.
Its sweetness and its properties make this ham cured for 24 months a product of exceptional quality. ... Read More
Excellence of the Italian delicatessen, it is produced exclusively in the San Daniele municipality.
Without preservatives or additives, it is obtained from legs of porks born and raised in Italy.
12-month long maturation, the surf... Read More
Cooked Pancetta, seasoned with Barolo wine and smoked; authorised by the Consortium for the Protection of Barolo.
The finely sliced Baroletta melts in the mouth, charming the palate.
It makes a great hors d'ouvre in any season, an... Read More
Pork Loin Carpaccio with Lard.
Lonzardock has a lively red colour with pinkish veining on the cheek lard.
It can be served sliced with aged cheese, garnished with seasonal fruit and herb tufts.
Pork Loin Carpaccio.
Lonzaola is a highly pure lean pork product, dry salted, which takes up the flavours of alpine herbs and red wine brine. It is then dried in a large room, ventilated by fresh mountainn currents.
Finocchiona is the Queen of Tuscan cured meats, the one that stands out most in Tuscan gastronomy for its flavour, aromas and uniqueness, thanks to the aroma of fennel, used in seeds and / or flowers in the dough, and its soft texture. ... Read More
Prosciutto Toscano DOP is a cured and aged meat product, obtained by processing fresh thighs of heavy Italian pigs. It is characterized by a rounded shape, arched on the top, with a weight that varies between 8 and 9 kg.
The color of t... Read More
The exquisite delicacy of truffle salami is irresistible: it can be tasted in a thousand different ways and always allows you to bring a deliciously inviting product to the table.
It is a medium-grain minced pork salami with the additi... Read More
Selection of products that can be stored without refrigeration, vacuum-packed.
Each carton contains 10 pieces of the following articles:
- Salamino Toscano Extra, in half
- Pork Salamino with Truffle, in half
- Salamino ... Read More
The goodness of Mortadella enriched with truffles, for a strong and unique aroma.
The very fine grind and its characteristic taste make this product incomparable.
Made only with the best raw materials, to obtain a top quality prod... Read More
This product is obtained from the pork thigh, roasted on irons and flavoured with natural ingredients, with the addition of Black Summer Truffle.
The outstanding craftsmanship of the production process and the extreme competence of the... Read More
Roast made with young pork, seasoned with a mixture of coarse salt and natural spices, then cooked to give the typical crunchiness to the external rind.
Speck Fortezza, due to its short aging, is softer to the touch and has a very delicate and sweet flavour.
It recalls the cured ham, but is tastier and more savory.
Speck Monte, thanks to its selected spices and 4-month maturation period, is a very sweet speck with a distinctive flavour.
The ideal speck for those who love cured meats with authentic but delicate flavours.
Speck Selection comes from selected thighs, which are processed, spiced and slowly aged, according to the Pfitscher family recipe.
The maturation of at least 24 weeks and the processing give the speck a very delicate and characteristic... Read More
Speck Alto Adige PGI is produced according to traditional methods and owes its uniqueness to the spices and slow aging of a minimum of 22 weeks.
Speck becomes PGI only if it passes external control: it therefore receives the fire brand... Read More
The century-old tradition that the company boasts makes the Speck Alto Adige Pfitscher a unique specialty.
Smoked to perfection, it can be savory and tasty, while maintaining a delicate aroma. The extraordinary flavour of this speck is... Read More
Culatello di Zibello PDO has always been considered the undisputed King of Italian butchery.
Obtained from the core of the pork leg, skinned and salted strictly by hand only with Cervia Sea Salt, then, again by hand, wrapped in an excl... Read More
Anticar Ardenga's Culatta is made by maintaining the first portion of the shin and cutting the thigh under the hip. Finally, it is aged together with the Culatelli.
Once tasted it will be anything but a classic Culatta that can be foun... Read More
Salame Felino IGP is one of the best known salamis of the whole Italian gastronomic panorama.
The famous gentle casing guarantees softness even at above average maturations, which combined with the sweetness of the meat, makes Salame F... Read More
Lard d’Arnad PDO is obtained from the processing of solely the shoulder of heavy pigs from farms in the Aosta Valley, Piedmont, Lombardy, Emilia-Romagna and Veneto regions. Properly degreased and subsequently squared, it is placed to age ... Read More
Made from selected Italian ham, the Golfetta, light and tasty, is ideal for the modern consumer.
Attractively packaged and aged in a cotton casing, it is a unique and authentic pleasure, with an unmistakable flavour.
Golfetta is p... Read More
Real Bresaola owes its very high quality to the choice of the best fresh meat obtained from adult cattle, specially selected from registered French or Italian farms.
The perfect and long seasoning, as per tradition, in the typical clim... Read More
The "Cuore" Bresaola is a seasoned product derived from the finest part of the beef thigh, called "Punta D'Anca".
The final result is a Bresaola with a compact shape and of great value, as it is made using only the noble muscles of the... Read More
Typical seasoned product of Valtellina, derived from the finest part of the beef thigh, called "Punta D'Anca".
The final result is a Bresaola with a compact shape and of great value, as it is made using only the noble muscles of the th... Read More
The "Stella Alpina" Bresaola is a seasoned product derived from the finest part of the beef thigh, called "Punta D'Anca".
The final result is a Bresaola with a compact shape and of great value, as it is made using only the noble muscle... Read More
The Carpaccio di Bresaola is a slightly seasoned product which is obtained from the finest part of the beef thigh, called "Punta D'Anca".
The final result is a Bresaola with a compact shape and of great value, as it is made using only ... Read More
