SALAMI

Coppa

The seasoned "Coppa" certainly is a handmade good.

This product requires a particular manufacture; it's possible to distinguish this sausage for its red color and for its strong aroma.

The result of a meticulous use of salt and spices make it a very refined product.

Fresh sausage - Salsiccia fresca

Sweet  -  Spicy

Fresh sausages are made from pork meat  that have not been previously cured. They must be refrigerated and thoroughly cooked before eating. Sweet is natural, while spicy has chili added.
 
These pork meats are typically salted and stuffed into a tubular casing, producing the characteristic cylindrical shape. 

Mortadella

Mortadella Bologna, the most famous sausage in the culinary tradition of the city of Bologna, dates back to the sixteenth century.

Since the late Renaissance, there have been numerous literary and historical references to the product. In more recent times, the original area of production was extended to outlying districts as the food-making business and associated commerce expanded.

Mortadella Bologna may be oval or cylindrical in shape. Its texture must be close and inelastic. When cut the Mortadella Bologna will be smooth and uniformly pink in colour.

Each slice must be composed of at least fifteen per cent of small pearly-white squares of animal fat.

The squares of fat must be evenly distributed and firmly embedded in the meat mixture.

Mortadella Bologna has a distinctive aromatic scent and a characteristic taste, free of any hint of smoking.

The area of production of Mortadella Bologna encompasses the following regions: Emilia Romagna, Piedmont, Lombardy, Veneto, Tuscany, the Marches, Latium and the province of Trento. 

Parma Ham

About Production

For centuries, Prosciutto di Parma® has been prized for its enticing aroma and incomparable flavor. By law this famous ham can be made and cured only in the gently rolling countryside near Parma, Italy.

Four ingredients are essential to the production of Prosciutto di Parma®: Italian pigs, salt, air and time. Prosciutto di Parma® is an "all natural ham" additives such as sugar, spices, smoke, water and nitrites are prohibited.

Making a Prosciutto di Parma® is a long and painstaking process. The curing is controlled carefully so that the ham absorbs only enough salt to preserve it. By the end, a trimmed ham will have lost more than a quarter of its weight through moisture loss, helping to concentrate the flavor. The meat becomes tender and the distinctive aroma and flavor of Prosciutto di Parma® emerge. Nutrition

A serving of two slices (roughly one ounce) of Prosciutto di Parma® contains

about 75 calories, 6 grams of protein, 6 grams of fat, roughly two-thirds of it the “good” unsaturated kind.

Because Prosciutto di Parma® has almost no carbohydrates, it is a wonderful choice for low-carb dieters.  Endurance athletes such as bicycle racers and soccer players, in Italy and elsewhere, use Prosciutto di Parma® as an energy booster because it contains free amino acids, a “quick metabolizing” form of protein. Prosciutto di Parma® is also a good source of many B-vitamins, especially thiamin, and contains 500 milligrams sodium per serving.

A Source Of Energy

It is the free amino acids in Prosciutto di Parma® that provide the “quick energy” needed by mountain climbers, bicycle racers and other athletes.  The metabolic process of neoglucogenesis converts amino acids to glucose, the body’s main source of energy. The sodium content helps replace lost electrolytes during endurance activities. And, because Prosciutto di Parma® is a cured meat with a relatively low moisture content, it can be carried on long hikes and climbs without fear of spoilage.

A Highly Digestible Food

Prosciutto di Parma® is valued by Italians as a protein source that is easily digestible.  During curing, proteolytic enzymes break down the long protein molecules into smaller molecules called amino acids. The high content of free amino acids is the main reason why Prosciutto di Parma® is so digestible.

Prosciutto di Parma® is nearly always served in very thin slices. It is, therefore, easy to chew and the digestive enzymes can go to work quickly and efficiently to break down the protein for absorption. 

Prosciutto di Parma "MEC"

The Prosciutto Crudo Mec is a very famous products like Prosciutto di Parma and Prosciutto Nostrano.

It’s made with pigs imported from European Countries

All legs are prepared and seasoned in the Parma Area.

The quality of Prosciutto Crudo Mec is guaranteed by a strict selection on imported pigs.  

Prosciutto di Parma "NOSTRANO"

The Prosciutto Nostrano is a very famous products like Prosciutto di Parma, but not stamped by Consortium.

It’s made with national pigs fed with feed business, acorns and vegetables in excess of the domestic consumption.

The quality of Prosciutto Nostrano is guaranteed by both the consistency of the meat and the sapidity of the lard. Usually its production is still handmade and is also sold under the name "Ham Campagnolo" or "Ham Contadino."

Salame Calabro Piccante

Calabro, the adjective for Calabria, is often used to name spicy salami, regardless of where they are from, due to the widespread use of chili throughout southern Italy.

This salami is much moister than our organic hot salami and can also be used in cooking.

Calabro is a nice and spicy salami. The medium shape condenses its sweet and moist flavor, while the chilli livens things up.

Salame Campagnolo

You can also call it "Country Salami" or “Mountain Salami” but at the end you have the same product, and especially a quality product that many nations envy us.

Over the years the recipe or better recipes have refined the taste, making the product suitable for the palate of people who have changed habits.

The basic ingredient of this salami are noble cuts of pork: shoulder and fillets with only a slight trimming of fat. Per completare la quantità necessaria di grasso (non dimentichiamo che è un salame a grana "grossa") vengono aggiunte rifilature ovvero le parti che vengono rimosse dalle cosce in fase di preparazione del prosciutto crudo. To complete the necessary quantity of fat (this is “big” grain salami) is added trimmings or the parties that are removed from the thighs in preparation of ham.

Pork meat Il tutto viene macinato grossolanamente e poi viene messo per 24 in "concia" ovvero a bagno con vino rosso di corpo (barbera, barolo, barbaresco, merlot, chianti…ogni zona usa un vino diverso) con l'aggiunta di pepe nero in grani, sale, aglio tritato finissimois grossly ground and then is added black pepper in grain and salt. Everything is put into the pig guts or synthetic casings.

Then the salami are seasoned for at least 60 days (the best is represented by 120 days) in dark rooms, ventilated but at the same time wet.

When cutting the slice the appearance is of an intense red color and uniform dotted with large white spots of fat.

Nutritional Value: Energetic Value 375Kcal, Proteins 27,9%, Sugars 0,5%, Lipidi 30,5%, Cholesterol 95mg, Water.

Salame Milano

The Salame Milano is one of the most popular Italian salami. The product is made from minced pork put into the pig guts or synthetic casings. The sausage colour is ruby red.

The meat mincing is quite thorough in order to receive the rice grain aspect, meaning a constant and equal distribution of lean meat and fats.

The sausage is valued for its sweet taste and aromatic flavour.

The seasoning period varies and lasts up to 200 days for bigger pieces of sausages, then is rolled in flour to stop the outer layer drying out too much or vacuum packed.