Cured Meats

category
1057
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by: Redazione

Gianoncelli, best of bresaola since 1967

The Salumificio Gianoncelli has been producing Bresaola della Valtellina and other high quality cured meats since 1967, when the company...
1155
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Traditional cured meats from the Aosta Valley

Traditional cured meats from the Aosta Valley are made from beef and pork, seasoned with lard, spices and herbs and...
696
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by: Tania Montelatici

Food delights of the South Tyrol

The South Tyrol has many typical food products, which are appreciated all over the world. Among them, the famous Schüttelbrot,...
471
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by: Tania Montelatici

Mortadella Bologna nutritional values

Made entirely using pork meat, Mortadella Bologna is one of the more famous food products in the world and the...
592
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by: Tania Montelatici

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,...
102
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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...
1222
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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...
2208
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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...
1355
Views
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...
733
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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...
1937
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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...
925
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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...
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