When we think of traditional food in Italy, a thousand and one meals overbear our imagination.
The history of our country is accompanied, as if they were the musical instruments of an orchestra, by the various delicacies that each region offers to paint a mosaic of flavours unique in its kind.
For this is Italy: united under the banner of good food, divided under the one of the best. A competition from region to region that is well received by those who find themselves acting as judges in this competition of national cuisine.
And in front of complex and refined dishes, we may be surprised to see the rise of one of the oldest dishes but also the most loved by the people of the Bel Paese: the salami.
After all, we are the nation of cold cuts and sausages, of sliced meats and of two thousand different types of bread: from the highly acclaimed Apulian to the Tuscan, so much less salty. And what is the best partner for a loaf? The salami of course, in its thousand and one variations.
From the famous Salame di Felino to the Tuscan salami, with a strong flavour to balance the salt free snacks.
Finally, the Emilian Salami, which we propose here, which uses as much salt as necessary, so as not to have to drown its flavor in the water during the meal. Everyone creates their own salami, some with fennel, some with chilli.
Emilian Salami chooses the quality of the meat and gives it space: grains of black pepper, white wine, a little salt and the best seasoning that lasts approximately two months. No superfluous spices, no coating to cover the flavor of the pork.
Because, as often happens, beauty lies in simplicity. However, there are some ingredients, not the method that comes from the best traditions and selections, with drying and maturing rooms that can preserve all the flavour that can be contained in a single salami.
All you have to do is taste it for yourself: the melody of the knife that breaks the bread crust, accompanied by the deaf sound of the salami on the cutting board. The scent and then the flavor.
Fiocco Culatello the thigh of the swine worked and seasoned, in that magic band of earth on the shores of the Po in the province of Parma. Here it is produced what the " King of the meats" is considered.
Among the true ones "jewels" of the Italian handicraft production. The Culatello is gotten only by the thigh of the boned adult swine, the best part, the more appreciated, that after a careful "rifilatura" (trimming) it is carefully salty and massaged to make the salt to penetrate in depth. The magisterial hand made binding gives it the characteristic pear form, making every piece different to the other. It will be the nature, with the particular damp and misty winter, to do that a precious jewel, to maintain it soft, and mature to the best, absorbing those fantastic aromas that make it unmistakable. This is the first phase of the seasoning, in winter.
Parma Ham DOP Dolceterra
Hock of Parma Ham: the most tender and sweet part of the ham.
A very delicate Parma ham, sweet and pleasant to the palate. A great and inimitable product, unique because it is good and nutritious. A winning food for its organoleptic characteristics, ideal for a correct balanced diet, with no added preservatives.
A high quality product carefully selected for those looking for the best Parma Ham. Produced with the utmost care, with selected and salted fresh pork legs, then aged in the cellar. All these elements and the experience gained over the years make the ham one of the most appreciated and enjoyed ham in the best delicatessens and restaurants in Italy and abroad.
Parma ham is produced without colourings and preservatives, nitrites and nitrates. It 'a food particularly rich in high quality protein easy to assimilate.
Parma ham is recommended in the diet of everyone especially children, athletes, pregnant women, slimming diets or to overcome clinical stressful situations.
Guanciale Norcia - Peppered (Whole)
Cured unsmoked Italian pig cheek chops work wonders for busy weeknights when you need to get supper on the table. Guanciale Norcia is made from the cheek of the pig and seasoned with pepper to make it great salami you can eat as a condiment. If you are looking for a perfect chop for the night or you want to eat something special with your friend or family, Guanciale Norcia is perfect for you. The city of Norcia is located in the region of Umbria.
Popular for its pork, the city of Norcia produces the best pork in Italy. But you don’t need to visit this city before you enjoy the great food the people of this beautiful city are enjoying. You can actually enjoy peppered pork anywhere you are. Guanciale Norcia is a specialty from Norcia.
The pork cheek is prepared hygienically and with the ingredients, it will tickle your palate. Made with the pork cheek and coated in delicious pepper crumb, Guanciale Norcia brings you all the flavour of peppered pork bacon.
Amarone Wine-Infused Salami
Amarone Wine-Infused Salami, It's in Valpolicella area where the encounter between the aroma of the wine and the prestigious parts of meat happens, creating a unique harmony of flavors. The spice of our cured salami is offset by notes of wine and garlic. Minced pork meat. Seasoned in "cantina with Amarone Wine" for 6/10 months. Weight: Whole 0.66 lbs in vacuum packs to guarantee High-Quality Standard of Dolceterra.
Looking for the best sausage? This long traditional Soppressata pork sausage will surely delight your taste buds.
Traditional Soppressata sausage is a premium quality Italian sausage with a hit not only among kids but also grownups. The selected ingredients used guarantees quality and freshness in every bite. Its texture, appearance, succulence and taste make it a class apart from the rest.
This sausage is hearty, tender, fully cooked pork sausage. It is made using pork meat with a traditional coarsely minced mixture and scented with garlic. For an easy appetizer, just slice it thin, roll it up and then pop in a toothpick. It is perfect for breakfast, lunch and dinner.