Salumi

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

In a mix that is similar to his Ventricina, Luigi di Lello uses meat from the loin, shoulder and ham and seasons with chilli and fennel to make a s...

The Salsiccia is a lovely, looping sausage that is more coarsely ground than the soppressata. It is made with meat from the shoulder and aged for s...

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...

The most iconic product from the province of Teramo in Abruzzo, Costantini Slow small batch produce their Ventricina which they age in a pig bladde...

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...