<p>Produced exclusively with fresh and highly selected meats, they have the characteristic slice with cubes of lard and peppercorns. The salami is stuffed into natural casings of different sizes and the resulting product has a weight ranging from 1 kg to 3 kg. The small salami, on the other hand, is stuffed into synthetic casings also of two different sizes: with one you get a small salami weighing about 0.5 kg, with the other 0.8 kg. To make their flavor more characteristic, fresh garlic and a good splash of wine are used among the aromas.</p> <p><strong>SIZE / WEIGHT:</strong> about 550 grams - Product subject to natural weight loss.</p> <p><strong>SPECIFIC NOTES:</strong> Coarse-grained seasoned salami.</p> <p><strong>INGREDIENTS:</strong> Pork, salt, dextrose, pepper, garlic , antioxidant: E 301; preservative: E 250. Non-edible casing.</p> <p><strong>STORAGE METHOD:</strong> Cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 90/120 days.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Ideal for the classic cold cuts platter, with semi-mature cheeses or accompanied by a delicate and harmonious white wine.</p> <p><strong>PRODUCER:</strong> Salumi il Borgo srl via Collandino 200 E1 53014 Siena</p> <p>Nutritional declaration average values per 100g Energy 1785 kj/430 kcal; protein 28g; fat 35g of which saturated fatty acids 14g carbohydrates 0.8g of which sugars 0g, salt 4.4g</p>

<p>The aged guanciale produced by Tuscans is a cut of meat deriving from the cheek of the pig, this piece is made up of fine fat with a vein of tender meat inside. The guanciale is salted and spiced and then aged for several months. Guanciale is used in Italian cuisine for the preparation of various dishes, some of the most famous are spaghetti all'<strong>Amatriciana</strong> and <strong>Carbonara</strong> . To fully enjoy the guanciale it is necessary to remove the rind and cut the product by hand dividing it into strips, at this point it is ready to be used in the preparation of delicious homemade sauces or simply to be spread on fresh bread.</p> <p><strong>SIZE / WEIGHT:</strong> about 350 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Vacuum-packed slice of seasoned Tuscan Guanciale.</p> <p><strong>INGREDIENTS:</strong> Pork meat; salt; dextrose; sucrose; garlic; pepper; chili pepper; preservatives: E250; E252. Inedible casing.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 90/120 days.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Guanciale can be enjoyed plain, thinly sliced or just warmed up and then placed on slices of bland bread or bruschetta. In this case we recommend pairing with strong red wines or double malt beers. However, its true vocation is to end up in sauces, especially amatriciana and carbonara of which it represents the fundamental element. Discover all the <strong>recipes</strong> with Guanciale on our BLOG, you will also find suggestions, curiosities and much more!</p> <p><strong>PRODUCER:</strong> Salumi il Borgo srl via Collandino 200 E1 53014 Siena</p> <p>AVERAGE NUTRITIONAL VALUES PER 100gr OF PRODUCT: energy value 626kcal/2615 kj, fat 63g/ of which saturated 25.2g, carbohydrates 0g/ of which sugars 0g, proteins 14.15g, salt 3.23g</p>

<p>A seasoned cured meat made from Italian pork loin, flavored with wild fennel and pepper wrapped in vegetable paper. The fillets are cured with salt and pepper, massaged and dried in dryers. In this case wild fennel seeds are added to the outside. Cured pork loin has a low percentage of fat, usually around 4%. It is rich in mineral salts such as sodium, potassium, calcium, phosphorus, magnesium and zinc, as well as important quantities of vitamins B1, B2, B6 and PP.</p> <p><strong>SIZE / WEIGHT:</strong> About 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Lombatella is the part of the boned loin and has a lean slice with a thin layer of fat. Surface treated with pepper and wild fennel.</p> <p><strong>INGREDIENTS:</strong> Pork meat, salt, dextrose, sucrose, garlic, pepper, chilli pepper, preservatives: E250; E252. Surface treated with wild fennel and pepper. Inedible casing.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 90/120 days.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Excellent for carpaccio (a bed of rocket salad, thinly sliced loin, flakes of seasoned cheese, extra virgin olive oil and a few drops of balsamic vinegar), as a Tuscan appetizer or for the simple filling of sandwiches and focaccias.</p> <p><strong>PRODUCER:</strong> Salumi il Borgo srl via Collandino 200 E1 53014 Siena</p> <p>Nutritional declaration average values per 100g Energy 1691kj/ 407 kcal; protein31g; fat 31g of which saturated fatty acids 9.9g carbohydrates 0.5g of which sugars 0.3g, salt2.6g</p>

<p>The Tuscan capocollo, widespread throughout the region, is a sausage obtained by processing the upper portion of the pig's neck and part of the shoulder. The Tuscan capocollo, widespread throughout the region, is a sausage obtained by processing the upper portion of the pig's neck and part of the shoulder. The addition of fennel on the surface gives it an absolutely irresistible aroma and a delicate and enveloping flavour. To obtain a finished product, we start with the sectioning of the mizzen of the pig and we proceed with the cut of the 4th front from which the lean is extracted. It is immersed for 15 minutes in a solution made up of vinegar, garlic, pepper and hot pepper. Once extracted from the solution, the lean meat is massaged to let the exhaled aromas penetrate and remains in salt for 4-5 days. This step is used to flavor the meat and contributes to the final flavor of the product.</p> <p><strong>SIZE / WEIGHT:</strong> about 700 grams.</p> <p><strong>SPECIFIC NOTES:</strong> The Tuscan capocollo has a lean slice with infiltrations of fat. It is treated on the surface with pepper and wild fennel.</p> <p><strong>INGREDIENTS:</strong> Pork meat, salt, dextrose, sucrose, garlic, pepper, chilli pepper, preservatives: E 250; E252. Surface treated with wild fennel and pepper. Inedible casing.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 20/40 days.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Perfect in the classic platter of cold cuts, in combination with semi-mature cheeses or with the simple filling of sandwiches and focaccias.</p> <p><strong>PRODUCER:</strong> Salumi il Borgo srl via Collandino 200 E1 53014 Siena</p> <p>Nutritional declaration average values per 100g Energy 1466 kj/ 352kcal; protein 31g; fats 25g of which saturated fatty acids 8.8g carbohydrates 2.2g of which sugars 0g, salt 2.8g</p>

<p>Obtained from fine meat of Cinta Senese D.O.P breed pigs reared in the wild and fed naturally. The sausage, aged for about 15 days, is seasoned with salt, pepper and garlic.</p> <p><strong>SIZE / WEIGHT:</strong> about 200 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Cured sausage of pure Cinta Senese breed, medium/large grain.</p> <p><strong>INGREDIENTS:</strong> Cinta Senese DOP breed pork, salt, dextrose, pepper, antioxidant E301, garlic, preservative: E252</p> <p><strong>STORAGE METHOD:</strong> Cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 20/40 days .</p> <p><strong>RECOMMENDED PAIRINGS:</strong> excellent to taste with fresh bread and croutons, cut into rounds to serve as a snack as an aperitif or in a platter of cold cuts and cheeses.</p> <p><strong>PRODUCER:</strong> Salumi il Borgo srl via Collandino 200 E1 53014 Siena</p> <p>Nutritional declaration average values per 100g Energy1699kj/ 410kcal; protein 23g; fat 35g of which saturated fatty acids 9.9g carbohydrates 1.8g of which sugars 0g, salt 3.4g</p>

<p>It is a seasoned stretched pancetta obtained from Cinta Senese D.O.P. bred in the wild and fed naturally. It is treated on the surface with ground black pepper to enhance its characteristics.</p> <p><strong>SIZE / WEIGHT:</strong> about 350 grams.</p> <p><strong>SPECIFIC NOTES</strong> Commonly called "rigatino" due to the characteristic striped appearance of the slice, which sees the red of the lean and the white of the lard alternate.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 0/4°C.</p> <p><strong>INGREDIENTS:</strong> Cinta Senese D.O.P. breed pork; salt; garlic; pepper; chili pepper; preservatives: E250; E252.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Excellent in the kitchen for the preparation of Sauces and first courses, or cut into slices spread on bread or for imaginative second courses rich in flavor and taste.</p> <p><strong>PRODUCER:</strong> Salumi il Borgo srl via Collandino 200 E1 53014 Siena</p> <p>Nutritional declaration average values per 100g Energy 1722 kj/415 kcal; protein 26g; fats 35g of which saturated fatty acids 11.8g carbohydrates 0.2g of which sugars 0.1g, salt 2.5g</p>

<p>Well spiced and tasty homemade salami with a strong taste, very lean, produced with skilfully mixed pork and wild boar meat. With a very strong but not aggressive flavour, the wild boar is a prized animal of the Tuscan tradition with which a salamella can give its best.</p> <p><strong>SIZE / WEIGHT:</strong> 300 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Aged fine-grain salamella.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>INGREDIENTS:</strong> Pork meat, wild boar meat 35%; salt; dextrose; pepper; garlic; chili pepper; antioxidant: E301; preservatives: E250; E252. Inedible gut.</p> <p><strong>AVERAGE EXPIRY:</strong> 40/80 days.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> excellent to be enjoyed with fresh bread and croutons, cut into slices to serve as a snack as an aperitif or in a platter of cold cuts and cheeses.</p> <p><strong>PRODUCER:</strong> Salumi il Borgo srl via Collandino 200 E1 53014 Siena</p> <p>Nutritional declaration average values per 100g Energy 1464 kj/353 kcal; protein 21g; fat 30g of which saturated fatty acids 9.2g carbohydrates 0.9g of which sugars 0.4g, salt 5.4g</p>

<p>Obtained from the processing of meat from the shoulder and belly of the pig, seasoned for fifteen days and flavored with natural flavourings, our sweet salamella is excellent to be enjoyed on any occasion, on mixed platters of cold cuts, with bread sticks and pretzels, on wood-fired homemade bread.</p> <p><strong>SIZE / WEIGHT:</strong> 300 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Medium-grain seasoned salami/ large.</p> <p><strong>INGREDIENTS:</strong> Pork; salt; dextrose; wine, pepper; antioxidant E301, flavourings, preservatives: E250; E252. Inedible casing.</p> <p><strong>AVERAGE EXPIRY:</strong> 40/80 days.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>PRODUCER:</strong> Salumi il Borgo srl via Collandino 200 E1 53014 Siena</p> <p>Nutritional declaration average values per 100g Energy 1464 kj/353 kcal; protein 21g; fat 30g of which saturated fatty acids 9.2g carbohydrates 0.9g of which sugars 0.4g, salt 5.4g</p>

<p>A seasoned cured meat produced with finely minced Italian pork and flavored with white wine. Stuffed in natural casings. The raw materials used are mainly pork and the "hard" fat of the same animal, hand-cut into characteristic squares and subsequently mixed with garlic, salt, pepper and spices such as dogwood, cinnamon and cloves. The fat (or hard rigatino) ultimately represents a third of the compound which is stuffed into natural casings and undergoes a maturation of about twenty days and a seasoning of four months. As an accompaniment, staying in the area, you could opt for the classic Maremma loaf made with soft wheat, water and possibly natural yeast: obviously without salt. Although it finds its natural combination with a full-bodied red, it finds an ideal gustatory harmony with the bubbles given its clear prevalence of fat.</p> <p><strong>SIZE / WEIGHT:</strong> about 350 grams.</p> <p><strong>SPECIFIC NOTES</strong> Averagely matured medium/large grain salami.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>INGREDIENTS:</strong> Pork; salt; dextrose; wine 1%, pepper; antioxidant E301, flavourings, preservatives: E250; E252. Inedible casing.</p> <p><strong>AVERAGE EXPIRY:</strong> 90/120 days.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Ideal for the classic cold cuts platter , with semi-mature cheeses or accompanied by a delicate and harmonious white wine.</p> <p><strong>PRODUCER:</strong> Salumi il Borgo srl via Collandino 200 E1 53014 Siena</p> <p>Nutritional declaration average values per 100g Energy 1464 kj/353 kcal; protein 21g; fat 30g of which saturated fatty acids 9.2g carbohydrates 0.9g of which sugars 0.4g, salt 5.4g</p>

<p>Soft salami with a unique taste, typical of the territory of the Sibillini Mountains, what in the Marche calls "Ciauscolo", to be enjoyed sliced and spread on the bread. Produced by our cured meat craftsman according to traditional methods with various cuts of pork meat is spicy with pepper and fresh and smoked garlic with local woods for about a week. It is ideal for croutons and canapés.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> spreadable salami with a very fine grain produced with bacon and pork cheek; Package vacuum.</p> <p><strong>organoleptic characteristics:</strong> seasoning: a week ca - form: typical stick.</p> <p><strong>INGREDIENTS:</strong> pork, salt, pepper, garlic, steed, natural flavors. antioxidants: E301. Preservative: E250, E252. Smoking flavoring - colorless product, gluten-free, milk and its derivatives. Non -edible gut.</p> <p><strong>STORAGE METHOD:</strong> temperature between 0/+4 °.</p> <p><strong>AVERAGE EXPIRY:</strong> 90/120 days.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> The Norcia spreads salami is ideal as an appetizer spread on croutons and canapés also combined with fresh cheeses and fruit. Norcia</p> <p><strong>PRODUCER:</strong> The craftsman of Salvatori salami- Norcia (PG).</p> <p>Nutriz.medi values for 100gr of product: energy value643kcal/2655 kJ, Grassi63.1G/ of which Saturi22.9g, carbohydrate1.4g/ of which sugars 0.9g, protein7.4g, Sale3.92g</p> <p>for more than thirty years the Salvatori company has been producing quality cold cuts in the area of Italy where the art of Norcineria originated. Founded in 1980 in Norcia (Perugia) the Salvatori company has always been oriented on quality production, in rigorous respect for tradition. This philosophy has meant that over the years the production moved from a small laboratory (where it all started) to a much wider and modern structure, capable of combining quality and tradition, also innovation. The new production structure is able to respond to the continuous market needs, focusing on the objectives of all time: compliance with the hygienic health rules to protect the consumer; The excellent quality of its products, quality that for thirty years has distinguished the Salvatori company.</p>

<p>The Norcina salamella, belonging to the Roman tradition, is characterized by the typical horseshoe shape. Very tasty, the medium grain gives it a sweet and intense flavour.</p> <ul> <li><strong>How it is made:</strong> after an initial phase of grinding, the particularly lean pork must be mixed in a particularly accurate way with garlic, pepper and salt and then stuffed into sausages in natural casings. The salamis thus obtained undergo a stewing or dripping phase for about 7-10 days. After this period they are transferred to the maturing rooms, where they remain at a temperature of 15°C and relative humidity of 75% for a minimum of 25-30 days. During this phase, the suitability of the environment favors maturation, and the salami acquire the typical characteristics of flavor and texture.</li> <li><strong>Pairings:</strong> Salamella di Norcia is the typical salami of the butcher tradition to be consumed at any time of the day. Traditionally combined with the Pasqualina cheese pizza, it is tasty both as a filling for sandwiches and as an appetizer together with bread and focaccia or a main course in the characteristic mixed platter.</li> </ul> <p><strong>SIZE / WEIGHT:</strong> about 700 grams - Product subject to natural weight loss.</p> <p><strong>SPECIFIC NOTES:</strong> Fine-grain salami stuffed into casings natural gentle.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Maturation: 25-30 days - Shape: typical horseshoe.</p> <p><strong>INGREDIENTS:</strong> Pork, salt, pepper, garlic, dextrose, sucrose, natural flavors. Antioxidants: E301. Preservative: E250, E252. - Product without dyes, gluten, milk and its derivatives. Inedible casing.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 60/90 days.</p> <p><strong>PRODUCER:</strong> The Artisan of salami SALVATORI - Norcia (PG).</p> <p>AVERAGE NUTRITION VALUES PER 100gr OF PRODUCT : energy value 450 kcal/1864kj, fat 38.1g/ of which saturated 13.9g, carbohydrates 1.5g/ of which sugars 1g, proteins 22.4g, salt 3.95g</p> <h3>The story of Salvatori di Norcia</h3> <p>For more than thirty years the SALVATORI company has been producing quality cured meats in the area of Italy where the art of Norcineria originated. Founded in 1980 in Norcia (Perugia), the SALVATORI company has always been oriented towards quality production, in strict respect of tradition. This philosophy has meant that over the years the production moved from a small laboratory (where it all began) to a much larger and more modern structure, capable of combining quality and tradition with innovation. The new production structure is able to respond to the continuous market needs, focusing on the usual objectives: Compliance with health and hygiene standards to protect the consumer; The excellent quality of its products, a quality that has distinguished the Salvatori company for thirty years.</p>

<p>The Corallina di Norcia salami is a typical product of our lands expertly worked by our Artisan of Cured Meats according to the most ancient traditions. Obtained from selected parts of pork shoulder trimmed of excess fat and tendons and with the addition of small hand-cut lardons.</p> <ul> <li><strong>How it's made:</strong> After an initial phase of mincing, the meat is mixed with garlic, pepper and salt and then, after adding the lardons, stuffed into casings natural. The salamis thus obtained undergo a stewing or dripping phase for about 7-10 days. After this period they are transferred to the maturing rooms, where they remain at a temperature of 15°C and relative humidity of 75% for a minimum of 25-30 days. During this phase, the suitability of the environment favors maturation, and the salamis acquire the typical characteristics of flavor and consistency.</li> <li><strong>Tradition:</strong> In the local tradition, the Corallina is tasted especially during Easter breakfast together with the characteristic pizza or cheese cake.</li> <li><strong>Pairings:</strong> Corallina is the typical salami of the Norcia tradition to be eaten at any time of the day. Traditionally combined with the Pasqualina cheese pizza, it is tasty both as a filling for sandwiches and as an appetizer together with bread and focaccia or a main course in the characteristic mixed platter. To find out more about the Corallina click on our BLOG, you will find suggestions, curiosities and much more!</li> </ul> <p><strong>SIZE / WEIGHT:</strong> about 600 grams - Product subject to natural weight loss.</p> <p><strong>SPECIFIC NOTES:</strong> Salami larded, stuffed into natural casings, tied by hand.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Maturing: 25-30 days - Shape: typical stick.</p> <p><strong>INGREDIENTS:</strong> Pork meat, salt, pepper, garlic, natural flavors , dextrose, sucrose. Antioxidants: E301. Preservative: E250, E252. Product without dyes, gluten, milk and its derivatives. Inedible casing.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 3/4 months.</p> <p><strong>PRODUCER:</strong> The salami craftsman SALVATORI - Norcia ( PG).</p> <p>AVERAGE NUTRITIONAL VALUES PER 100gr OF PRODUCT: energy value 450 kcal/1864kj, fat 38.1g/ of which saturated fats 13.9g, carbohydrates 1.5g/ of which sugars 1g, proteins 22.4g, salt 3.95g</p> <h3>The story of Salvatori di Norcia</h3> <p>More than thirty For years the SALVATORI company has been producing quality cured meats in the area of Italy where the art of butchery originated. Founded in 1980 in Norcia (Perugia), the SALVATORI company has always been oriented towards quality production, in strict respect of tradition. This philosophy has meant that over the years the production moved from a small laboratory (where it all began) to a much larger and more modern structure, capable of combining quality and tradition with innovation. The new production structure is able to respond to the continuous market needs, focusing on the usual objectives: Compliance with health and hygiene standards to protect the consumer; The excellent quality of its products, a quality that has distinguished the Salvatori company for thirty years.</p>

<p>The country salami is one of the most sincere specialties of our Artisan of Salumi. It is made with lean meat from white breed pigs which, after an initial phase of grinding, are mixed with garlic, pepper and salt and then, after the addition of cubed lard, stuffed into natural casings. The meat thus obtained undergoes a stewing or dripping phase for about 7-10 days. After this period, the salamis are transferred to the maturing rooms, where they remain at a temperature of 15°C and relative humidity of 75% for a minimum of 25-30 days. During the maturation phase, the suitability of the environment favors the maturation, and the salamis acquire the typical characteristics of flavor and consistency. Campagnolo salami differs from other salami thanks to its savory, very aromatic taste and the appearance of the fat present in the paste, which is rather coarsely shredded. In contact with the palate, the flavor of the pieces of fat combines with the peppered and salted meat, offering an engaging and different flavor from other cured meats.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams approximately - Product subject to natural weight loss.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Maturing: 25-30 days - Shape: typical stick.</p> <p><strong>INGREDIENTS:</strong> Meat pork, salt, pepper, garlic, dextrose, sucrose. Antioxidants: E301. Preservative: E250, E252. Product without dyes, gluten, milk and its derivatives. Inedible casing.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 3/4 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Campagnolo is the typical traditional salami butcher to be consumed at any time of the day. Traditionally combined with the Pasqualina cheese pizza, it is tasty both as a filling for sandwiches and as an appetizer together with bread and focaccia or a main course in the characteristic mixed platter.</p> <p><strong>PRODUCER:</strong> SALVATORI Artisan of cold cuts Artisan quality since 1980</p> <p>AVERAGE NUTRITION VALUES PER 100gr OF PRODUCT: energy value 450 kcal/1864kj, fats 38.1g/ of which saturated 13.9g, carbohydrates 1.5g/ of which sugars 1g, proteins 22.4g, salt 3.95g</p>

<p>Salami with a delicate taste, produced by our Artigiano dei Salumi with finely minced pork shoulder and belly. It is the typical salami of the butcher tradition.</p> <ul> <li><strong>How it is made:</strong> After an initial phase of grinding, the meat is mixed with garlic, pepper and salt and then stuffed into natural casings. Once the stewing or dripping phase has been carried out for about 7-10 days, the salamis are transferred to the maturing rooms, where they remain at a temperature of 15° C and relative humidity of 75% for a minimum time of 25-30 days. During the maturation phase, the suitability of the environment favors maturation, and the salami acquire the typical characteristics of flavor and consistency.</li> <li><strong>Recommended pairings:</strong> Norcia salami " nursinetto", is the typical salami of the butcher tradition to be eaten at any time of the day. Traditionally combined with the Pasqualina cheese pizza, it is tasty both as a filling for sandwiches and as an appetizer together with bread and focaccia or a main course in the characteristic mixed platter.</li> </ul> <p><strong>SIZE / WEIGHT:</strong> about 200 grams - Product subject to natural weight loss.</p> <p><strong>SPECIFIC NOTES:</strong> Fine-grained seasoned salami.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Maturing: 25-30 days.</p> <p><strong>INGREDIENTS:</strong> Pork meat, salt, pepper, garlic, dextrose. Product without dyes, gluten, milk and its derivatives. Antioxidants E301, Preservatives E250 E252. Inedible casing.</p> <p><strong>STORAGE METHOD:</strong> A cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 60/90 days.</p> <p><strong>PRODUCER:</strong> SALVATORI Artisan of cold cuts Artisan quality since 1980 - Norcia (PG).</p> <p>AVERAGE NUTRITION VALUES PER 100gr OF PRODUCT: energy value 450 kcal/1864kj, fats 38.1g/ of which saturated 13.9g, carbohydrates 1.5g/ of which sugars 1g, proteins 22.4g, salt 3.95g</p> <h3>The Story of Salvatori di Norcia</h3> <p>For more than thirty years, the SALVATORI company has been producing quality cured meats in the area of Italy where the art of Norcineria originated. Founded in 1980 in Norcia (Perugia), the SALVATORI company has always been oriented towards quality production, in strict respect of tradition. This philosophy has meant that over the years the production moved from a small laboratory (where it all began) to a much larger and more modern structure, capable of combining quality and tradition with innovation. The new production structure is able to respond to the continuous market needs, focusing on the usual objectives: Compliance with health and hygiene standards to protect the consumer; The excellent quality of its products, a quality that has distinguished the Salvatori company for thirty years.</p>

<p>Image for illustrative purposes only</p> <p>The Coppa di testa di Norcia of our Artigiano dei Salumi is known and renowned for its special taste, capable of satisfying any palate. When cut, it has a pinkish, dark pink colour, the slice is homogeneous, not jagged, elastic and with a good consistency. The white ribs highlight the presence of cartilaginous parts of the ears. The scent is delicate but spicy.</p> <ul> <li><strong>How it's made:</strong> From an organoleptic point of view, the mix of meats with the addition of flavorings guarantees a product with a unique taste and extraordinary as regards the aromaticity. Delicious cooked sausage. It is produced by processing the porcine head pulp, suitably cleaned, cooked and then salted, spiced, stuffed into the characteristic jute wrapper and finally subjected to a blast chilling cell.</li> <li><strong>Pairings:</strong> The Coppa di testa di Norcia is the typical "humble" product of the norcina tradition for which the saying "just a piece of bread, a glass of red wine and the company of true friends to touch the sky with a finger!”. It obviously lends itself to being eaten accompanied with bread, perhaps adding a thin slice of orange.</li> </ul> <p><strong>SIZE / WEIGHT:</strong> Slice of approximately 900 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Pork head pulp and natural flavourings; vacuum packed.</p> <p><strong>INGREDIENTS:</strong> Pork head, rind, salt, pepper, garlic, natural flavourings, sucrose, E621, antioxidant E301, preservative E250. Product without dyes, gluten, milk and its derivatives. Inedible casing.</p> <p><strong>STORAGE METHOD:</strong> Keep at + 4°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 90/120 days.</p> <p><strong>PRODUCER:</strong> SALVATORI Artisan of salami - Norcia (PG).</p> <p>AVERAGE NUTRITIONAL VALUES PER 100gr OF PRODUCT: energy value 355 kcal/ 1388 kj, fats 28.7g / of which saturated 9.81 g, carbohydrates 0.8 g/ of which sugars 0.8 g, proteins 18.4g, salt 0.8g</p> <h3>The story of Salvatori di Norcia</h3> <p>For more than thirty years l he SALVATORI company produces quality cured meats in the area of Italy where the art of butchery originated. Founded in 1980 in Norcia (Perugia), the SALVATORI company has always been oriented towards quality production, in strict respect of tradition. This philosophy has meant that over the years the production moved from a small laboratory (where it all began) to a much larger and more modern structure, capable of combining quality and tradition with innovation. The new production structure is able to respond to the continuous market needs, focusing on the usual objectives: Compliance with health and hygiene standards to protect the consumer; The excellent quality of its products, a quality that has distinguished the Salvatori company for thirty years.</p>

<p>Image for illustrative purposes only</p> <p>Typical sausage of the Umbrian lands that skilfully blends the full and generous flavor of the wild boar of our mountains with the sweet and intense taste of our white breed pigs.</p> <ul> <li><strong>How it's made:</strong> For its preparation our Artigiano dei Salumi uses lean wild boar meat, with the addition of pork bacon to make the dough less dry and prolong its shelf life, since wild boar meat has such characteristics that, used alone, it would season quickly. Once the mixture has been prepared, which involves the use of spices and natural flavourings, everything is stuffed into casings and left to dry and then age.</li> <li><strong>Pairings:</strong> The sausage of wild boar is appreciated in the creation of tasty appetizers rich in flavor both alone and in combination with medium-aged cheeses in the classic mixed platters; it is especially excellent with Easter Cheese Pizza .</li> </ul> <p><strong>SIZE / WEIGHT:</strong> 300 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Fine grain cured sausage vacuum packed.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Maturing: 40-60 days - Shape: typical vacuum-packed stick.</p> <p><strong>INGREDIENTS:</strong> Pork, wild boar meat 30%, salt, pepper, garlic, dextrose, sucrose, natural flavourings.- Product without dyes, gluten-free, milk and its derivatives. Antioxidants E301, Preservatives E250 E252. Inedible casing.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 30/60 days.</p> <p><strong>PRODUCER:</strong> The Artisan of salami SALVATORI - Norcia (PG).</p> <p>AVERAGE NUTRITIONAL VALUES PER 100gr OF PRODUCT: energy value 338 kcal/1403kj, fats 25g/ of which saturated 8.7g, carbohydrates 1.5g/ of which sugars 1g, proteins 26g, salt 3.89g</p> <h3>The history of Salvatori di Norcia</h3> <p>For more than thirty years the SALVATORI company has been producing quality cured meats in the area of Italy where the art of Norcineria originated. Founded in 1980 in Norcia (Perugia), the SALVATORI company has always been oriented towards quality production, in strict respect of tradition. This philosophy has meant that over the years the production moved from a small laboratory (where it all began) to a much larger and more modern structure, capable of combining quality and tradition with innovation. The new production structure is able to respond to the continuous market needs, focusing on the usual objectives: Compliance with health and hygiene standards to protect the consumer; The excellent quality of its products, a quality that has distinguished the Salvatori company for thirty years.</p>

<p>Image for illustrative purposes only</p> <p>Salumi with a unique and decisive taste is one of the characteristic and most representative products of the butcher culture and the flavors of our land expertly interpreted by our Artisan of cured meats. It has a less refined texture and is larger in size than other sausages on the market. Suitable for lovers of full, rich and uncompromising flavours.</p> <ul> <li><strong>How it is made:</strong> It is produced by filling a natural pork casing with a mixture of cuts of noble meat such as ham and tenderloin trimmings, added to the shoulder and lard. The mixture thus obtained is flavored with garlic, pepper and other spices.</li> <li><strong>Pairings:</strong> The rustic sausage of Norcia is excellent for any occasion and in particular as a component of appetizers in the typical cold cuts platter characteristic of our lands. It should be eaten plain, accompanied by a good slice of bread, crescia or cake al testo. Perfect with Easter Cheese Pizza for a combination rich in taste and tradition.</li> </ul> <p><strong>SIZE / WEIGHT:</strong> about 300 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Medium-large grain cured sausage vacuum packed.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Maturation: 20-25 days - Shape: typical vacuum-packed stick.</p> <p><strong>INGREDIENTS:</strong> Pork, salt, pepper, garlic, dextrose, sucrose, natural flavourings, E301, E250, E252 - Product without colourings, gluten free, Milk and its derivatives. Inedible casing.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 30/60 days.</p> <p><strong>PRODUCER:</strong> The artisan of salami SALVATORI - Norcia (PG)</p> <p>AVERAGE NUTRITIONAL VALUES PER 100gr OF PRODUCT: energy value 454 kcal/1879kj, fats 39.7g/ of which saturated 14.1g, carbohydrates 1.4g/ of which sugars 0.9g, proteins 22.7g, salt 3.98g</p> <h3>The history of Salvatori di Norcia</h3> <p>For more than thirty years, the SALVATORI company has been producing quality cured meats in the area of Italy where the art of butchery originated. Founded in 1980 in Norcia (Perugia), the SALVATORI company has always been oriented towards quality production, in strict respect of tradition. This philosophy has meant that over the years the production moved from a small laboratory (where it all began) to a much larger and more modern structure, capable of combining quality and tradition with innovation. The new production structure is able to respond to the continuous market needs, focusing on the usual objectives: Compliance with health and hygiene standards to protect the consumer; The excellent quality of its products, a quality that has distinguished the Salvatori company for thirty years.</p>

<p>Image for illustrative purposes only</p> <p>Selected pork loin, salted and seasoned by our Salumi Artisan according to the ancient butcher's tradition. Lombo is appreciated for its soft, delicate flavor and its leanness. It has a pink colour. The modest content of adipose tissue and connective tissue makes the meat soft, which is why it is an excellent dish both for dinners with friends and for everyday life.</p> <ul> <li><strong>How it's made:</strong> The loin (loin or fillet) is first boned and then lightly marinated and finally tied and left to season. The seasoning varies from 45 to 55 days.</li> <li><strong>Pairings:</strong> Norcia seasoned lonzino can be eaten in slices as a carpaccio with a drizzle of extra virgin olive oil and parmesan flakes. It goes well with fresh, soft and semi-hard cheeses. Good throughout the meal and on all occasions both as an appetizer and as a second course with fresh bread or bruschetta.</li> </ul> <p><strong>SIZE / WEIGHT:</strong> About 400 gram slice.</p> <p><strong>SPECIFIC NOTES:</strong> Lean cured pork loin.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Seasoning: 45-55 days; Shape: vacuum-packed Lonzino slice.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 3/4 months.</p> <h3>The story of Salvatori di Norcia</h3> <p>For more than thirty years the company SALVATORI produces quality cured meats in the area of Italy where the art of butchery originated. Founded in 1980 in Norcia (Perugia), the SALVATORI company has always been oriented towards quality production, in strict respect of tradition. This philosophy has meant that over the years the production moved from a small laboratory (where it all began) to a much larger and more modern structure, capable of combining quality and tradition with innovation. The new production structure is able to respond to the continuous market needs, focusing on the usual objectives: Compliance with health and hygiene standards to protect the consumer; The excellent quality of its products, a quality that has distinguished the Salvatori company for thirty years.</p>

<p><strong>Features:</strong> Cured meat with an original shape and a <strong>unique and decisive taste</strong> . The name is due to the particular <strong>oval shape</strong> due to the packaging of the meat in a casing still sewn by hand, and to be tied in pairs of two so that they can be seasoned astride a barrel or a wooden pole. Its <strong>production is limited</strong> and this characterizes it as a niche product available almost exclusively in the production area. The peculiarity of this cured meat is that a bar of lard is inserted inside each <strong>gut</strong>, before being filled. which, in addition to making the Coglioni di mule unmistakable, gives them a particular softness and flavor.</p> <p><strong>Production:</strong> It takes place using <strong>lean pork</strong> from the shoulder, loin and ham trimmings, finely minced and seasoned with salt, pepper and white wine in which cinnamon and cloves have been infused. The mixture is then left to mature for at least 24 hours in modern steel containers. During the seasoning, the mixture is mixed several times before being stuffed by hand. Then the casing is tied and with the same string a cross binding of the salami is practiced as if they were four wedges.</p> <p><strong>Recommended pairings:</strong> The mule balls are excellent as a salami for every occasion and above all as a component of appetizers with their perfectly recognizable and characteristic slice. They can be <strong>consumed plain</strong>, accompanied by a good slice of <strong>bread</strong>, crescia or torta al testo, but also after having been soaked in <strong>red wine</strong> for a couple of days. We recommend cutting it with a knife into slightly thick slices to fully savor its flavour.</p> <p><strong>SIZE / WEIGHT:</strong> 300 grams approximately - Product subject to natural weight loss.</p> <p><strong>SPECIFIC NOTES:</strong> Medium-large grain cured salami.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Maturing: 25-30 days.</p> <p><strong>INGREDIENTS:</strong> Pork meat, salt, pepper, chilli pepper, garlic, dextrose, sucrose, natural flavors. Antioxidants: E300. Preservative: E250, E252. Product without dyes, gluten, milk and its derivatives. Inedible casing.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> Antioxidants E301, Preservatives E250 E252.</p> <p><strong>STORAGE METHOD:</strong> A cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 90/120 days.</p> <p><strong>PRODUCER:</strong> L'Artigiano dei Salumi Salvatori srl - Norcia (PG).</p> <p>AVERAGE NUTRITIONAL VALUES PER 100gr OF PRODUCT : energy value 450kcal/1864 kj, fats 38.1g/ of which saturated 13.9g, carbohydrates 1.5g/ of which sugars 1.0g, proteins 22.4g, salt 3.95g</p> <h3>History of Salvatori di Norcia</h3> <p>For more than thirty years, the SALVATORI company has been producing quality cured meats in the area of Italy where the art of Norcineria originated. Founded in 1980 in Norcia (Perugia), the SALVATORI company has always been oriented towards quality production, in strict respect of tradition. This philosophy has meant that over the years the production moved from a small laboratory (where it all began) to a much larger and more modern structure, capable of combining quality and tradition with innovation. The new production structure is able to respond to the continuous market needs, focusing on the usual objectives: Compliance with health and hygiene standards to protect the consumer; The excellent quality of its products, a quality that has distinguished the Salvatori company for thirty years.</p>

<p>Image for illustrative purposes only.</p> <p>Pure pork salami with a delicate taste, produced according to the classic recipe: it is obtained from pork with the addition of lard, all minced with salt, pepper and spices . The fat parts inside are distributed evenly and finely. Once stuffed, it is seasoned for a period that varies between three and four months. It takes its name from its Milanese origins.</p> <p><strong>SIZE / WEIGHT:</strong> Slice of approximately 450 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Salami medium-aged fine-grained vacuum-packed.</p> <p><strong>STORAGE METHOD:</strong> Cool, dry place</p> <p><strong>INGREDIENTS:</strong> Pork, salt, pepper, garlic, dextrose, sucrose. E301 antioxidants. Preservative: E250 E252. Without dyes, gluten, milk and its derivatives. Inedible casing.</p> <p><strong>AVERAGE EXPIRY:</strong> 7/8 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Salami to be eaten at any time of the day, it is tasty both as a filling for sandwiches and as an appetizer together with bread and focaccia or a main course in the characteristic mixed platter.</p> <p><strong>PRODUCER:</strong> SALVATORI Artisan of cured meats Artisan quality since 1980</p> <p>AVERAGE NUTRITIONAL VALUES PER 100gr OF PRODUCT: energy value 626kcal/2615 kj, fat 63g/ of which saturated fats 25.2g, carbohydrates 0g/ of which sugars 0g, proteins 14.15g, salt 3.23g</p>

<p>Image for illustrative purposes only.</p> <p>Medium-large grain cured meat prepared with lean pork. It is flavored with hot spices which make this product a true artisan speciality. It is kneaded and stuffed into non-edible casings and aged for approximately 25-30 days.</p> <p><strong>SIZE / WEIGHT:</strong> Slice of approximately 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Medium-aged, spicy, fine-grained salami vacuum-packed.</p> <p><strong>STORAGE METHOD:</strong> Cool, dry place.</p> <p><strong>INGREDIENTS:</strong> Pork, salt, dextrose, sucrose, spices, flavourings. Antioxidant: E301. Preservative E250-E252. Smoke flavourings. Without dyes, gluten, milk and its derivatives. Inedible casing.</p> <p><strong>AVERAGE EXPIRY:</strong> 3/4 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Tasty salami both as a filling for sandwiches and as an appetizer together with bread and focaccia or as a match with the characteristic mixed platter.</p> <p><strong>PRODUCER:</strong> SALVATORI Artisan of salami - Norcia (PG).</p> <p>AVERAGE NUTRITIONAL VALUES PER 100gr OF PRODUCT: energy value 450kcal/ 1864kj, fat 38.1g/ of which saturated 13.9g, carbohydrates 1.5g/ of which sugars 1.0 g, proteins 22.4g, salt 3.95g</p> <h3>The story of Salvatori di Norcia</h3> <p>From over thirty years the SALVATORI company has been producing quality cured meats in the area of Italy where the art of Norcineria has had to origin. Founded in 1980 in Norcia (Perugia), the SALVATORI company has always been oriented towards quality production, in strict respect of tradition. This philosophy has meant that over the years the production moved from a small laboratory (where it all began) to a much larger and more modern structure, capable of combining quality and tradition with innovation. The new production structure is able to respond to the continuous market needs, focusing on the usual objectives: Compliance with health and hygiene standards to protect the consumer; The excellent quality of its products, a quality that has distinguished the Salvatori company for thirty years.</p>

<p>Couples are pork loin cut into thin strips, spiced and dried. Slightly spicy and very tasty, their shape makes them perfect for a meat-based snack. Of Roman origin, in ancient times they were obtained from aged horses. It is served in particular in taverns as an appetizer or snack.</p> <p><strong>SIZE / WEIGHT:</strong> about 250 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Strips of Vacuum-packed dried pork loin.</p> <p><strong>INGREDIENTS:</strong> Pork meat, salt, pepper, garlic, dextrose, sucrose, natural flavourings. E301 antioxidant. Preservatives E250-E252. Without dyes, gluten, milk and its derivatives. Inedible casing.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>PRODUCER:</strong> SALVATORI Artisan of cured meats - Norcia (PG).</p> <p>AVERAGE NUTRITIONAL VALUES PER 100gr OF PRODUCT: energy value 213kcal/890kj, fats 5.4g/ of which saturated 1.8g, carbohydrates 1.0g/ of which sugars 0.7g, proteins 46.9g, salt 0.8g</p> <h3>Salvatori's story of Norcia</h3> <p>For more than thirty years, the SALVATORI company has been producing quality cured meats in the area of Italy where the art of butchery originated. Founded in 1980 in Norcia (Perugia), the SALVATORI company has always been oriented towards quality production, in strict respect of tradition. This philosophy has meant that over the years the production moved from a small laboratory (where it all began) to a much larger and more modern structure, capable of combining quality and tradition with innovation. The new production structure is able to respond to the continuous market needs, focusing on the usual objectives: Compliance with health and hygiene standards to protect the consumer; The excellent quality of its products, a quality that has distinguished the Salvatori company for thirty years.</p>

<p>Superior quality product prepared with only selected pure pork meats, delicately flavored and stuffed into natural casings. To make this authentic delicacy, our artisan pork butcher carefully selects the pork which is then minced to obtain a fine paste. Once stuffed into natural casings to obtain the individual and characteristic pieces, it moves on to the cooking phase. Subsequently, a light natural smoking with beech wood gives the product that taste that makes it delicious and inimitable.</p> <p><strong>SIZE / WEIGHT:</strong> Pack of 300 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Without gluten, polyphosphates and milk derivatives. Vacuum packed.</p> <p><strong>INGREDIENTS:</strong> Pork meat, water, salt, spices, sucrose, flavourings, spice extracts, Antioxidant E301, Preservative E250. Inedible casing.</p> <p><strong>STORAGE METHOD:</strong> Keep at +4°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 60/90 days.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Frankfurters can be combined with everything and are enjoyed in all seasons. Excellent for delicious sandwiches, they make cold pasta salads delicious, but they also brighten up winter salads. Ideal with soft cheeses, light beer but also with good red wine.</p> <p><strong>PRODUCER:</strong> SALVATORI Artisan of cured meats - Norcia (PG).</p> <p>AVERAGE NUTRITION VALUES PER 100gr OF PRODUCT: energy value 259 kcal/1083kj, fats 22.2g/ of which saturated 7.42g, carbohydrates 0.3g/ of which sugars 0g, proteins 14.6g, salt 2.32g.</p> <h3>The story of Salvatori di Norcia</h3> <p>For more than thirty years, the SALVATORI company has been producing quality cured meats in the area of Italy where the art of butchery originated. Founded in 1980 in Norcia (Perugia), the SALVATORI company has always been oriented towards quality production, in strict respect of tradition. This philosophy has meant that over the years the production moved from a small laboratory (where it all began) to a much larger and more modern structure, capable of combining quality and tradition with innovation. The new production structure is able to respond to the continuous market needs, focusing on the usual objectives: Compliance with health and hygiene standards to protect the consumer; The excellent quality of its products, a quality that has distinguished the Salvatori company for thirty years.</p>

<p>Produced with the best lean parts of the pig, our mortadella has a tasty flavor and an intense aroma. Our mortadella does not contain gluten or milk derivatives and is produced without the addition of polyphosphates.</p> <ul> <li><strong>How it is made:</strong> To make this authentic delicacy, our craftsman Norcino carefully selects the pork which is then minced to obtain a fine paste. Subsequently, the characteristic cubes of fat are prepared which give the particular sweetness to the cured meat. The mixture resulting from the shredding is first subjected to bagging and then to a long cooking. In this phase, which is the most delicate, dry air stoves are used. Immediately afterwards comes the time for the cold shower and finally the rest in the cooling cell.</li> <li><strong>Pairings and suggestions:</strong> With its delicate and aromatic scent, Mortadella lends itself to various preparations and various uses in the kitchen. In short, it is an extremely versatile product. To start, it can of course be eaten in slices or cubes, accompanied by bread, as an appetizer, but its uses certainly don't end there. In fact, Mortadella is a constant presence in many traditional and modern dishes.</li> </ul> <p><strong>SIZE / WEIGHT:</strong> 600 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Pure pork mortadella stuffed into natural containers.</p> <p><strong>INGREDIENTS:</strong> Pork meat, salt, spices, flavourings, dextrose, antioxidant E301, PISTACHIO, Preservative E250. Inedible casing.</p> <p><strong>STORAGE METHOD:</strong> Store at +4°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 90/120 days.</p> <p><strong>PRODUCER:</strong> The Artisan of cured meats SALVATORI - Norcia (PG).</p> <p>AVERAGE NUTRITIONAL VALUES PER 100gr OF PRODUCT: energy value 288kcal/1206 kj, fats 25.0g/ of which saturated 8.26g, carbohydrates 0g/ of which sugars 0g , proteins 15.7g, salt 2.42g</p> <h3>The story of Salvatori di Norcia</h3> <p>For more than thirty years, the SALVATORI company has been producing quality cured meats in the area of Italy where the he art of butchery originated. Founded in 1980 in Norcia (Perugia), the SALVATORI company has always been oriented towards quality production, in strict respect of tradition. This philosophy has meant that over the years the production moved from a small laboratory (where it all began) to a much larger and more modern structure, capable of combining quality and tradition with innovation. The new production structure is able to respond to the continuous market needs, focusing on the usual objectives: Compliance with health and hygiene standards to protect the consumer; The excellent quality of its products, a quality that has distinguished the Salvatori company for thirty years.</p>

<p>Soft salami with a unique taste, typical of the Sibillini Mountains area, to be enjoyed both sliced and spread on bread. Produced by our Artisan according to traditional methods with various cuts of pork, it is spiced only with pepper and fresh garlic and Norcia black truffle and then smoked with local woods for about a week.</p> <p><strong>SIZE / WEIGHT:</strong> about 200 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Truffle spreadable salami without preservatives and additives.</p> <p><strong>SENSORY CHARACTERISTICS:</strong> Maturing: about a week Shape: typical sausage.</p> <p><strong>INGREDIENTS:</strong> pork, salt, pepper, garlic , truffle. Product without dyes, milk and its derivatives.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 0/4°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 60/90 days.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> The spreadable salami is ideal as an appetizer spread on croutons and canapés, also combined with cheese.</p> <p><strong>CURIOSITY:</strong> Noble molds (white or tending to blue in color) can form in the sausage casing during aging.These molds serve three functions: they slow down and balanceol’proteolytic activity, they balance humidity, and above all, they cut out microorganisms that would ruin the product.In this way we will have superficial, nontoxic molds that with a brush will come away after doing their improving work.</p> <p><strong>PRODUCER:</strong> MACELLERIA E FANTASIA SNC DI SANTACROCE SANDRO</p> <p>Nutritional values per 100gr of product: energy value 1799 kj - 430 kcal - Fats 39.4 g of which saturated 15.8 g - Carbohydrates 0.12 g of which sugars 0 g - Protein 18.7 g - Salt 0.1 g</p>

<p>Coglioni di Mulo, the salami with the most particular name, the shape explains its denomination. It is obtained by finely grinding the pork shoulder and the underlying part. The salami is enriched with natural seasonings, such as salt, pepper and garlic, a square section lard is added in the centre. Rigorously stuffed into natural casings, it is slightly softer than other cured meats, aged for 70/90 days, starting from the cellar with a wood-burning fireplace.</p> <p><strong>SIZE / WEIGHT:</strong> about 300 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Product without gluten or milk derivatives.</p> <p><strong>ORIGIN:</strong> Umbria</p> <p><strong>INGREDIENTS:</strong> pork, salt, dextrose, pepper, garlic, preservative: E250, E252, antioxidant E301.</p> <p><strong>STORAGE METHOD:</strong> Cool place and dry.</p> <p><strong>AVERAGE EXPIRY:</strong> 60/90 days.</p> <p><strong>PRODUCER:</strong> Antica Norcineria F.lli Ansuini S.n.c. by Ansuini W. &amp; C.</p> <p>Nutritional values per 100gr: Energy 1646kJ/ 397kcal, fats 33.5g of which saturated fatty acids 11.4g, carbohydrates 3.15g of which sugars 0.1g, proteins 20.8g, salt 3.2g.</p>

<p>Spicy guanciale is one of the most appreciated products of butchery and by lovers of strong but not overwhelming flavours, the main ingredient of <strong>amatriciana</strong> and <strong>carbonara</strong>, two of the best known and imitated all over the world. To the eye it has a bright red and orange color, naturally derived from the spices that decorate and flavor it and which give it a consistent scent even from inside the package. To fully enjoy the spicy guanciale it is necessary to remove the rind and cut the product by hand dividing it into strips, at this point it is ready to be used in the preparation of delicious homemade sauces or simply to be spread on fresh bread.</p> <p><strong>PROCESSING OF THE CHEEK JACK:</strong> The cheek pillow is obtained from the carefully trimmed pig cheek. It is salted and cured like bacon, then cured. It looks similar to flat bacon, even if it contains less fat. It comes with the classic lean veins combined with the precious fat which together give the product a strong flavor without comparison. For the processing of the guanciale, our Artigiano dei Salumi foresees four phases: the meat is sprinkled with a mixture of salt and spices, according to the traditional recipe; cold rest, to allow the salt and aromas to be distributed evenly in the meat; after the massage, the product is left to dry in special rooms, for a period ranging from 3 to 5 days with the addition of the chilli pepper and the necessary aromas to make it spicy at the right point; at the end of drying, the seasoning period begins.</p> <p><strong>SIZE / WEIGHT:</strong> about 1200 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Seasoned pork cheek with lean veins combined with fine fat.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Seasoning: about 15 days, whole guanciale.</p> <p><strong>STORAGE METHOD:</strong> Store in a cool, dry place.</p> <p><strong>INGREDIENTS:</strong> Pork cheek, salt, natural flavourings, chilli pepper, dextrose. Product without dyes, gluten, milk and its derivatives. Antioxidants E301, Preservatives E250 E252.</p> <p><strong>AVERAGE EXPIRY:</strong> 20/40 days.</p> <p><strong>PRODUCER:</strong> SALVATORI Artisan of cured meats - Norcia (PG).</p> <p>AVERAGE NUTRITIONAL VALUES PER 100gr OF PRODUCT: energy value 626kcal/2615 kj, fat 63g/ of which saturated 25.2g, carbohydrates 0g/ of which sugars 0g, proteins 14.15g, salt 3.23g</p> <h3>The story of Salvatori di Norcia</h3> <p>For more than thirty years, the SALVATORI company has been producing quality cured meats in the area of Italy where the art of butchery originated. Founded in 1980 in Norcia (Perugia), the SALVATORI company has always been oriented towards quality production, in strict respect of tradition. This philosophy has meant that over the years the production moved from a small laboratory (where it all began) to a much larger and more modern structure, capable of combining quality and tradition with innovation. The new production structure is able to respond to the continuous market needs, focusing on the usual objectives: Compliance with health and hygiene standards to protect the consumer; The excellent quality of its products, a quality that has distinguished the Salvatori company for thirty years.</p>

<p>Cotechino di Norcia has been prepared according to the traditional family recipe for three generations. It provides for the exclusive use of carefully selected national pork. They are coarsely ground and flavored with herbs and spices without the addition of polyphosphates. The vacuum packaging and the heat treatment to which it is subjected allow the cotechino to maintain its flavor and quality unaltered.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Vacuum-packed sausage made from lean and fatty parts of boiled pork.</p> <p><strong>INGREDIENTS:</strong> pork shoulder, pork cheek, rind, salt, spices, natural flavors, antioxidant (sodium ascorbate), preservative E250.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 0/4°C.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> The pairing at the end of the year with lentils is obviously famous, especially Castelluccio or Colfiorito, but it also goes very well with polenta.</p>

<p>Image for illustrative purposes only.</p> <p>Produced with pork pulp to which cubed lard, spices and herbs are added. . This traditional delicatessen product owes its name to its characteristic flattened and curved shape that is obtained at the end of the processing.</p> <p><strong>SIZE / WEIGHT:</strong> Slice of approximately 300 grams - Product subject to decline of natural weight.</p> <p><strong>SPECIFIC NOTES:</strong> Salami with a classic vacuum-packed flattened shape.</p> <p><strong>STORAGE METHOD:</strong> Cool and dry.</p> <p><strong>INGREDIENTS:</strong> Pork meat, salt, pepper, garlic, dextrose, sucrose. E301 antioxidants. Preservative: E250 E252. Without dyes, gluten, milk and its derivatives. Inedible casing.</p> <p><strong>AVERAGE EXPIRY:</strong> 3/4 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Salami to be consumed at any time of the day. Traditionally combined with the Pasqualina cheese pizza, it is tasty both as a filling for sandwiches and as an appetizer together with bread and focaccia or as a main dish in the characteristic mixed platter.</p> <p><strong>PRODUCER:</strong> L’Artigiano dei salumi SALVATORI- Norcia (PG).</p> <p>AVERAGE NUTRITIONAL VALUES PER 100gr OF PRODUCT: energy value 396kcal/1643 kj, fat 32. 5g/ of which saturates 11.4g, carbohydrates 1.5g/ of which sugars 1.0g, proteins 23.8g, salt 3.96g</p> <h3>The story of Salvatori di Norcia</h3> <p>For more than thirty years, the SALVATORI company has been producing quality cured meats in the area of Italy where the art of butchery has had origin. Founded in 1980 in Norcia (Perugia), the SALVATORI company has always been oriented towards quality production, in strict respect of tradition. This philosophy has meant that over the years the production moved from a small laboratory (where it all began) to a much larger and more modern structure, capable of combining quality and tradition with innovation. The new production structure is able to respond to the continuous market needs, focusing on the usual objectives: Compliance with health and hygiene standards to protect the consumer; The excellent quality of its products, a quality that has distinguished the Salvatori company for thirty years.</p>

<p>Matured ham, made with only national meat, preferring Umbrian meat, has an average seasoning of 15 months and is made with the salting of the past, exclusively by hand.<br /> Our craftsman takes care of every detail of the ham, from salting until maturing and does not neglect any aspect of the norcina tradition. We advise you to cut it by hand in order to maintain the organoleptic qualities and the intensity of taste and aroma.<br /> In the cutting procedure, we recommend also keeping a fat part which helps to enhance the goodness of the product.<br /> The ham it is a complete food, rich in iron and selenium and is ideal for any type of diet. It can be served with good homemade bread, even wholemeal, or with fresh salads.</p> <p><strong>SIZE / WEIGHT:</strong> about 1.4 kilograms.</p> <p><strong>SPECIFIC NOTES:</strong> National cured thigh ham without bone.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Average seasoning 15 months.</p> <p><strong>INGREDIENTS:</strong> Pork leg, salt, dextrose. Product without dyes, gluten, milk and its derivatives.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> Antioxidants E300, Preservatives E250 E252.</p> <p><strong>STORAGE METHOD:</strong> A cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months .</p> <p><strong>RECOMMENDED PAIRINGS:</strong> it is the typical product of the butcher tradition to be consumed at any time of the day. Appreciated in the creation of tasty appetizers rich in flavor both alone and in combination with various types of fruit or other cured meats and medium-aged cheeses in classic mixed platters. It is also used in condiments for first courses, white or red, as well as to garnish succulent main courses. It is excellent to be enjoyed with bland bread, with the Pizza Pasquale al Formaggio, also combined with soft cheeses or cooked herbs. We recommend accompanying it with a double malt beer. Would you like to know more? Click on our BLOG, you will find suggestions, curiosities and much more.</p> <p><strong>PRODUCER:</strong> Pizzoni Adelmo e C s.n.c.</p> <p>Nutritional values per 100 g: Calories 368 kcal/1526 kj; Carbs 1.6; of which sugars &lt; 0.5; fats 29.18; saturated fat 9.9; protein 24.7; salt 3.09.</p>