Cured Meats

category
483
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by: M. T.

Hand-slicing San Daniele Ham

A cutting board; a carving stand; a carving fork; a sturdy, short-bladed knife for removing the rind; and a sharp,...
24
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by: Redazione

The Salame Felino Museum

The Salame Felino Museum  is located in the cellars of the Felino castle, the ancient manor that dominates the valley...
1034
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by: Redazione

Salame di Fabriano

An ancient tradition The origin of Salame di Fabriano is very old and it seems that, between the seventeenth and...
2029
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by: Redazione

The Montagnana Ham: a gourmet cold cut

The Montagnana Ham – Prosciutto di Montagnana, a raw ham known also as Prosciutto Veneto Berico Euganeo DOP, has an...
1193
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by: Redazione

Mortadella of Bologna IGP

Mortadella of Bologna IGP is made from a combination of the best Italian meats processed with the practiced skill of...
599
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by: M. T.

How to taste PARMA ham

With its full-bodied flavour and silky texture, Parma Ham is a world-class specialty food. Favoured by discriminating chefs, this ham...
1820
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by: Redazione

The Sauris Ham – Prosciutto of Sauris

Sauris ham is produced in the village of Sauris, a very small area in the Friuli Venezia Giulia Region, near the...
823
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by: Redazione

Finocchiona salami

Finocchiona is one of the best pork products in Tuscany. If you’re coming to Tuscany you must try a piece...
176
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by: Redazione

Calabrian cold cuts

The pride of Calabrian gastronomy is certainly represented by cured meats. 
So tasty, more or less spicy and loved by...
149
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Würstel, a versatile product

The considerable improvement in quality, the use of high technology and the development of modern distribution, has led to a...
169
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DOK DALL’AVA, Hams since 1955

The name DOK Dall'Ava is associated with the quality of Prosciutto San Daniele PDO and the pleasure of tasting it....
249
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by: M. T.

Renzini now in Montecarlo! #Orassapora!

Renzini Alta Norcineria opens in Montecarlo, offering its typical Umbrian butchery delicacies to the Principality of Monaco’s people. Renzini Alta...
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