products

Salame Nostrano

ITS HISTORY NEVER ENDS

Product obtained from the medium-grain mincing of fresh national pork. The cuts used in the different percentages are: coppa, shoulder, thigh, chopped bench or undercut, bacon and throat.
The resulting mixture is stuffed into natural gut (straight beef) and tied at the ends to obtain the classic cylindrical shape. The curing period is about 40 days.
 
When cut, the product is very homogeneous, glossy and shiny, soft but compact, enhancing aromas with spicy notes.
 
The average weight of the product is variable, available in three different weights: g. 500 - g. 800 - g. 1000 approx. On request the 1000 g. size can be supplied with manual tying (bridling).
 

• The product can be with or without garlic.
• Contains no milk derivatives.
• Does not contain sources of gluten.

Sopressa Affettata

ALL THE FRESHNESS AND FRAGRANCE AT YOUR FINGERTIPS

The sliced product in a 100 g bag in a protective atmosphere. The evolution to give the consumer the convenience of always having a product as soon as it is cut, preserving maximum freshness and genuineness.
 
Packaging: 100 g bag in a 10-piece box.

• The product can be with or without garlic.
• Contains no milk derivatives.
• Does not contain sources of gluten.

Sopressa Maxi

A CURIOUS PRODUCT OF VERY LARGE SIZES

Product obtained from the medium-grain mincing of fresh national pork. The cuts used in the different percentages are: neck, shoulder, chopped ham, bacon, throat.
The mixture obtained is stuffed into natural gut (bladder) tied manually until the product is generally oval or sometimes spherical in shape, depending on the natural shape of the gut containing it. The maturing period is about 60 days.
 
Although large in size, when cut the product is soft but compact and homogenous, bringing out all its characteristics, particularly its aromatic ones.
 
The average weight of the product is about 8/10 kg, but larger weights are also available on request.

• The product can be with or without garlic.
• It contains no sources of gluten.

Sopressa Mignon

THE PRACTICALITY OF A SMALL PRODUCT BUT WITH GREAT QUALITY

Product obtained from the medium-grain mincing of fresh national pork. The cuts used in the different percentages are: coppa, shoulder, thigh, chopped bench or underbelly, bacon, throat.
The resulting mixture is stuffed into natural gut (beef bondiana) tied with elasticated string, so that the product takes on, due to its small size, the classic bottle shape. The maturing period is about 45 days.
 
When cut, the product is homogeneous and inviting, pinkish in colour with well-distributed lean and fat parts, soft with a delicate, slightly spicy aroma.

• The average weight of the product is about 1 kg.
• The product can be with or without garlic.
• Contains no milk derivatives.
• Contains no sources of gluten.

Sopressa Nostrana

A PRODUCT OF ANCIENT TRADITIONS

Product obtained from the medium-grain mincing of fresh national pork. The cuts used in the different percentages are: coppa, shoulder, thigh, chopped bench or underbelly, bacon, throat.
The mixture obtained is stuffed into natural gut (beef bondiana) tied first with normal string and then with elasticised string, so as to guarantee a uniform and regular appearance even after curing, which is never less than 75 days.
The product is cylindrical in shape, sometimes more or less crescent-shaped depending on the natural shape of the casing containing it.
The consistency is compact, but not elastic, the latter being a typical and fundamental characteristic, in fact even after the maturing phase it must retain a typical softness.
When cut, the slice is homogeneous, uniform ruby red in colour with well-distributed ivory-coloured fat grains, with a sweet flavour without extraneous notes, and a pleasant, meaty and characteristic aroma.

• The average weight of the product is about 3.5 kg.
• The product can be with or without garlic.
• Contains no milk derivatives.
• Does not contain sources of gluten.