Our salamis

A selection of fresh "hot" ground cuts of meat: shoulder, loin, trimmings of ham or bacon, the firm fat from bacon, the tender fat from the cheek... each piece makes its own particular contribution to the harmony of the mixture, flavoured with salt, spices and natural flavours and then stuffed, in most cases, into natural hand-tied casing. 

Slow seasoning completes the task, to achieve that cellar aroma and flavour

typical of artisan salami, with a slightly irregular shape.

All salamis are produced at our historic premises at Castelnuovo Rangone, each according to a different recipe based on an Italian regional tradition.