Salame

Salami, an Italian specialty

An authentic salami unleashes a desire that lovers of meat they hide without success. The flavor and satisfaction that the different types Italian salami they offer find no comparison with other meat selections. More than elsewhere in Italy, salami reaches the apex of taste, giving enthusiasts the deepest experience.

A salami is the perfect symbol of the evolution of the Italian culinary tradition. Originally this art belonged to the countryside, as a technique for preserving food, to provide a correct intake of proteins in the periods without fresh meat. In a land of explorers and navigators the importance of salami as a food cannot be underestimated, it is precisely the creativity of the Italian people that have brought out peculiar varieties and types of regional salami over time.

Production begins with a mixture of minced meat (pork, beef, veal, venison or wild boar) and other types of ingredients (salt, spices, pepper, fennel, wine and aromatic herbs). The preparation is then stuffed into natural (clean animal intestine) or artificial "gut", treated with an edible mold and hung to dry.

Let yourself be led by poison in an exciting Italian journey!