Salami

Salami Salami Felino, fennel salami Toscana, little picante sausages, Salami Abruzzese, Salami with porcini mushrooms, truffle salami, wild boar salami with truffles, etc.
Salami

Salami Felino, fennel salami Toscana, little picante sausages, Salami Abruzzese, Salami with porcini mushrooms, truffle salami, wild boar salami with truffles, etc.

  • Every landscape has its salami

    Cascina Stella, Piedmont.

    The meat products, cured meats and pasta Cascina Stella are created for the love of tradition and attention to traditional values: they have the genuine taste typical of the area around Asti and Piedmont.
    The generation-by-generation skills, knowledge and achievements of the past are important clues to Cascina Stella`s actions and decisions today.
    All of Cascina Stella`s foods are made in terms of purity and goodness: this is due to the animals` natural diet, breeding methods, processing systems and respect for traditional recipes. We dedicate our dedication and passion to those who seek truth, history and authenticity in a product.


    copyright text : cascinastella.com
  • Cascina Stella, Piedmont.


    copyright photo / image: cascinastella.com

    Butcher`s family Abbracchio swears by heavy sausage pigs and the spice of their homeland. Barolo, Barbera and beef from the autochthonous Fassone breed give each salami its special taste.

  • Each landscape has its Salami

    Albino Chiesa, Italian Riviera.

    seasoned Rustic grobgekörnt and clear are the salami from Liguria, for example, with the garlic from the Ligurian Vessalico, who has been recognized by Slow Food as Presidio.


    copyright text : viani.de
  • sliced salami

    Bonfatti, Emilia Romagna.

    Only from the finest Italian pork is Bonfatti his salami ago, according to special recipes from the various regions of Italy. The classics do very well in the bar.


  • sliced salami

    Antica Corte Pallavicina, Emilia Romagna.

    Specialties, so there is only from this farm: the Gentile is soft and mild, the Salame Strolghino made exclusively from the meat of pigs slaughtered for Culatello ham, so selected quality.


  • sliced salami

    Bisanzio Salumi, Emilia Romagna.

    Very lean ham salami medium grit in a textile sheath. The Bonfetta (beautiful disk) has the shape of a drop. Beautiful sectional image with balanced taste, which may be described as a typical Italian. Ideal for an appetizer plate and finished Ciabattini. If perfectly accompanied by spicy white wines, fresh red wines or a tart Italian white beer.


  • sliced salami

    Ruliano, Emilia Romagna.

    Salame Felino. From the flesh of pigs for the Parma ham, medium coarse grained, seasoned with black pepper and at least 1 month air dried. In the consistency it is still soft and easy to cut, the taste is mild and without garlic. The natural gut maturation is refined by noble mold. An authentic salami with a clear, good taste.


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