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Salami piccoli
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Cold cuts cacciatorino
The Cacciatorino cold cuts is prepared width meat lean of pig, the mixture is fill in natural bowels tie width hands, after it's put them to mature about 20 days. The Cacciatorino is perfect to make aperitif and snack, it's very sweet and lovely.Learn More -
Cold cuts avec Barolo
It's a salami raw prepared with noble cut of pig, flavour with spices and herbes on the basis of our recipe. It is fill in natural bowel and age slowly, to have a soft to touch product and pleasing to palate. At the mixture of this salami, instead of use traditional red wine, we use Barolo wine to obtain a unique and strong taste.Learn MoreNew -
Fennel cold cuts
It's a salami raw prepared with noble cut of pig. At the mixture, in addition to spices, we add the wild fennel. It's fill in a natural bowel and age slowly. It's for people who loves unusual taste.Learn More -
Garlic Cold cuts
The Garlic cold cuts have a strong and delicate taste, and combine two speciality: the Piedmontese cold cut and the ail. It's made with a ground of average dimensions of selected pork's meat. It is fill in natural bowel and tied with hands. Now it's ready to be hung to rest during drying that delete the excess of humidity, and aging. It's dedicated to loving unusual taste.Learn More -
Truffle salami
The truffle salami is a product of excellent of salami in Piedmont, having one of more refine truffle in the world. The truffle salami is improved with refined meat of pig, it's ground and mixed with black truffle. So it's born Truffle salami. It's a regal fill, fragrant and natural, curated until the optimal aging.Learn More -
Salami with chili pepper
The salami with chili pepper is a mix between that peasantry product today in traditional way in addition to chili pepper. From this union is born the salami with chili pepper. It's produced with medium ground of selected pork's meat. It's fill in a natural bowel and tie. So it's ready to be hung to rest during drying and aging. It's perfect for people that love taste more spicy.Learn More -
Boar's Salami
The Boar's salami is a product strengthened very well in Piedmontese traditional. We produce a mixture with selected meat more light of boar, then we add pork's meat in minimal percentage. The meat are grind, spice, mix and them fill in a natural bowel. The salami is ready to be stocked in drying room. It become ripe after about 20 days. This product sliced meat is dark red and is characterize from his delicate and delicious taste of game.Learn MoreNew -
Donkey's Salami
The production of this salami is ancient because at first in every farmstead you have to own a donkey. We obtain the mixture after an accurate selection of meat most light of animal, thereafter we add pork's meat (bacon and lard) in minimal percentage. The meat are mince, flavour, mix and fill with natural bowel. After the hand tie, the donkey's salami is ready to be put in drying room where rest for about 45 days. When you cut Donkey's Salami aged, you see a solid and supple product, with a dark color.Learn More