salted meats Italy

...We do it with all the care that one of the most cherished cured meats on our family tables deserves. Only fresh legs, weighing over 15 kg, from heavy Italian pigs, salted and flavored with a blend of aromatic herbs. Carefully deboned to avoid tearing the muscle fibers, the ham is slowly cooked in a steam oven at a temperature of about 68°C. This is our simple recipe: quality meat and attention to processing. Only in this way will the cooked ham be tender and enticing, sweet, never sour.

...TUSCAN SALAMI, Made with selected pork meats, medium grind, and diced lard, it is stuffed into collagen casing and aged. PROSCIUTTO - pork leg "CASALINGO ALLA TOSCANA" FINOCCHIONA, Made with selected pork meats, is a typical Tuscan salami in collagen casing flavored with fennel seeds. PANCETTA made from pure pork, rolled or flat, salted and aged in the Tuscan style.

The Salumificio Merlotti began its activity in the immediate post-war period in Castel d'Ario, the town that was the birthplace of the legendary racing driver Tazio Nuvolari. From a craft shop, over time, the company has grown, offering its products in an increasingly widespread manner. In the third generation of entrepreneurs, the salumificio moved its production unit to Marmirolo (MN) in a facil...

...For over 40 years, Monica & Grossi has been producing prosciutto di Parma Dop, prosciutti crudo, and prosciutti cotti. Additionally, it markets Prosciutto crudo di San Daniele, speck, prosciutto affumicato, culatta, and culatello con cotenna. Only the highest quality national meats are selected, processed with great expertise by master prosciuttai, and aged in the airy environments of...