Salumi

Mario makes his Carne Salata (which just means salted meat) from the Punta d'Anca, the tender salmon cut in English or eye of the silverside. It st...

Massimo Corra makes our coppa in the Val di Non. He first rubs it with cinnamon, coriander, nutmeg and star anise and then smokes it. Traditionally...

Strolghino di Culatello - to give its full name - is a traditional salame from the Bassa Parmense made with the offcuts from Culatello production. ...

The Bradi Toscani Salame Toscano takes all the good cuts and mixes them with cubes of the best back fat, black peppercorns and red wine. The salty,...

Cotechino is a large pork sausage that gets its name from the rind (cotica) that is an important ingredient in the mix. Our Cotechino comes from A...

Rare breed coppa from Costantini Slow in Abruzzo. Thinly sliced and a perfect accompaniment to a mozzarella salad, roasted vegetables or pulses NET...

Fegatino, like the more well know ciauscolo, hails from Le Marche on Italy's east coast. Candido and Clotilde Passamonti make this long, thin salam...