Cold Cuts

Salami “Bastone” is a typical Italian product originally from the Umbria region. It has an elongated and thin shape, similar to a stick, hence the name.
It is made with pork cuts (such as pork shoulder, ham and bacon), finely ground and seasoned with salt, pepper, garlic and natural flavorings. This is the slightly spicy version, with the addition of chilli.

How to eat it:

It can be eaten as an appetizer accompanied with bread and cheese, or it can be eaten in a wrap or in a sandwich.

Named after its one of its main ingredients (fennel), this is one of Tuscany’s oldest and most loved salami. It is soft and has a beautiful aroma of black pepper and fennel.
The product allegedly owes its origins to a thief who stole a fresh salami and hid it in a barrel of wild fennel. When he returned for it, he found it had absorbed the aromas and had become even more delicious.

How to eat it?
It is usually served as an appetizer, accompanied by rustic bread and small cubes of pecorino cheese. Finocchiona also makes a great sandwich filling, along with gorgonzola cheese or pecorino cheese.l

Typical salami from Calabria, the ‘Nduja is a sausage of soft texture and spicy taste.
Prepared mostly with the fat of the pig, with the addition of hot pepper is stuffed into
natural casing before being smoked. Recommended recipe: eat with slices of toasted bread.

Our is a traditional charcuterie product made from bacon boneless pork loin, rind on, carefully trimmed,
Flavored with chopped rosemary and various spices, and topped internally; is rolled
with herbs such as garlic, sage, bay leaves, rosemary and wild fennel.

The cook process is done at medium temperature steam and ended with a brazing outside.
The intense aroma, the strong roasted flavor make it suitable to be consumed as
hot or cold dish in each occasion.

Sliced fresh on the shipping day, wrapped on grease proof paper

Typical salami for slicing, produced with lean mixtures, without nerves and cartilage

Spianata is a typical salami from the Italian region of Calabria. It has a traditional flattened shape and is made with pure lean pork meat mixed with cubes of lard enriched with black peppercorns and spicy chilli.
How to eat it?
You can serve it as an appetizer with other cold cuts and focaccia, or put it in sandwiches and paninis. It can also be diced used in a spicy frittata or added to pasta dishes. It makes a great pizza topping, too!

Internationally-acclaimed, San Daniele ham - which is a PDO product (Protected Denomination of Origin) - stands out from other Italian ham for its unique processing, which doesn’t involve removing the trotter. 

San Daniele ham is still only and exclusively made within the city limits of the Municipality of San Daniele del Friuli, in the province of Udine. This is the heart of Friuli, and more precisely is in the hills located halfway between the Carnic Alps and the Adriatic Sea, where the Tagliamento River runs.  

For a summer menu, combine San Daniele ham with melon or figs (try accompanying the latter also with a plain pizza). Due to its versatility, the product can be used in many recipes. For example, it is used to wrap asparagus placed in a heat-resistant dish greased with butter and mascarpone cheese and then baked in the oven. 

Original and unique.

Made from selected Italian ham and attractively packaged in a cotton casing, Golfetta is a unique and authentic pleasure with an unmistakable flavour. Light and tasty, it's ideal for the modern consumer: with high protein and low fat content (40% less fat than traditional salami), Golfetta is perfect as part of a main course. Perfect on its own, or dressed with a little olive oil and lemon juice to bring out all its flavour.

 Soppressata is a special type of cold cut that is similar in appearance to salami but made with leaner cuts of pork. Unlike salami, soppressata is usually cut with a knife rather than with a meat grinder. Sopressata Veneta got its name from the practice of pressing the salami between planks of wood, resulting in a straight, flattened shape.

How to eat it

It can be eaten as an appetizer alongside other cold cuts and cheese and preserved vegetables, or with traditional polenta.

Strolghino di Culatello is a small salami obtained by the lean trimmings of the Culatello.

It is distinguished by fine grained meat and it is tasted at its best young and in thick slices.

Less salt, more flavour 
Salame Felino is a particular type of Italian cured pork sausage made in a small hilly village located in Italy's central Emilia-Romagna region. It’s made with less salt than usual salami but it’s packed with favour.
What does it taste like?

Light peppery flavor, with notes of underbrush and white wine.
How to eat it?
While Salame Felino is excellent on its own, but it also goes well with bread and focaccia, Parmesan, wine and Ale-style beers. You can also use it in a savory pie or in a wrap.

Sliced fresh on the shipping day, wrapped on grease proof paper

The Coppa  (or pork loin) has a taste sweet and spiced.

It has characteristics that make it unique:

• The meat that is used come from the internal slaughter and the anatomic part is worked from fresh, without thermic alteration.
• The trimming and the cleaning take place from fresh and they are done by masters butcher; the product is massaged and mixed with natural spices and it will rest during a week, to absorb flavors and aroma that will confer it a unmistakable taste.
• A next aromatization with spices is hand made, to guarantee the homogeneity on all product surface.
• At the end of the process, the slow aging let to get an excellent result and an incredible product, great both as for cuisine (antipasto, typical dishes) and as enjoy it as a simple sliced, in line with a perfect Norcina tradition.