Cured Meats

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1791
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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...
1945
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by: Redazione

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...
1359
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by: Redazione

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,...
1053
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by: Redazione

Mortadella Bologna nutritional values

Made entirely using pork meat, Mortadella Bologna is one of the more famous food products in the world and the...
1052
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by: Redazione

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,...
503
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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...
1932
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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...
2772
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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...
2107
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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...
1277
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by: Redazione

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...
2548
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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...
1523
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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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