Traditional Coppa Salami is a high-quality Coppa with a delicate and inviting aroma. It is made from the neck muscles of a pig to provide an irresistible aroma and great bite. Traditional Coppa Salami is a masterpiece toasty pig muscle salted with salt, pepper and spices including cloves, cinnamon and nutmeg.
The meat is uniformly red and speckled with white fat between the muscle fibers. The scent is intense and distinctive, while the taste is also sweet and delicate. It should be sliced thinly before serving. Traditional Coppa Salami is sure to tickle your palate as you can combine it with any wine you love for a more refreshing taste.
Mortadella Bologna IGP
Several cultures have some form of sausage, but Mortadella Bologna IGP is a uniquely made sausage from Bologna, Italy. Mortadella is a large Italian sausage or cold cut (salume) made of finely hashed or ground, heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig).
Perfectly flavoured with spices including whole and grounded black pepper, myrtle berries and pistachios; it produces a taste that tickles the palate. It is perfect for breakfast, lunch and dinner.
Dolceterra Quality: the recipe for this special pork product has been part of Italy’s history since the XVI Century. Made with the same filling ingredients as zampone (pork shoulder and rind), the cotechino has a different shape and a synthetic casing. Produced in accordance with the Cotechino Consortium regulations.
Gluten-free. Glutamate-free. Dairy-free. Only natural flavors.
Cotechino should boil full three hours.
Salame Rosa: Mortadella's hidden brother
This is truly a rare and delicious product... Everybody knows about mortadella. It’s called "Bologna" all around the world except in Bologna. It’s delicious and represents a part of Italy. Today I’d like to talk about the less famous and almost disappeared brother of mortadella. It’s called Salame Rosa (pink salami with a roasted aroma). and during our Bologna food tour, it’s always a nice and unexpected surprise. Bologna holds many secrets: From the unexpected river that suddenly appears in some parts of the city, to mysterious sayings and strange images are drawn under its iconic porticos, to gastronomic delicacies unique to the region. Recently, Dolceterra discovered the existence of a kind of handmade cold cut that once was endemic throughout the city. But over time, it has practically disappeared from shops and tables: the salame rosa (in English, pink salami.) image Discover and Buy Salame Rosa on Dolceterra.com! In fact, it is not salami as we know it (i.e. aged sausage, with pieces of fat clearly separated from the dark red meat) but is almost a halfway between a top quality ham and Bolognese mortadella. The surprising flavor is full of personality – it reminds me of roasted meat – and is mild. Since it is relatively lean, one can savor the taste of the meat combined with the smoothness of the fat. It is really amazing and has already become one of my favorite treats. Actually, the old recipe is kept secret by some of the few “Craftsmen Bolognesi” (Bolognese experts in cold cuts) that still produce it, but basically it consists of a mix of lean pork meat (particularly from the shoulder) cut “in Punta di coltello” (with the sharp end of the knife); which is then incorporated with guanciale (a very tasteful Italian salume made with pork cheek, providing the necessary amount of fat); and then, finally seasoned with salt, pepper and garlic. This whole procedure takes place without the use of machines or mincers. It is accomplished entirely made by hand. Once all the ingredients are mixed, the compound is stuffed into an edible casing that protects the product while it’s cooked in a dry oven for 15 to 24 hours. The traditional shapes are similar to the ones of the Bolognese mortadella and vary from 1,10/2,20 lbs (Whole), but it’s also possible to find largest versions (22 lbs!).
The bad news is that salame rosa becomes harder to find each day. Currently, you can only buy the delicacy in two places in Bologna and online on Dolceterra.com It is really a shame that a product like this is being forgotten because we’re talking about something indeed special – both the taste and the whole tradition of the entire production process are unique. Salame Rosa is produced from selected pork cuts, entirely handmade. The lean part is made from chopped opted to shoulder and ham. Only the parts corresponding to the long muscles are used, to maintain the characteristic light color during cooking and in the finished product (hence the name " Salame Rosa"). The fat part is derived exclusively from the cheek lard, cut into cubes and mixed with the addition of salt, garlic, and pepper. Then the salami is cooked in a dry oven for 15-24 hours. The result is a sausage which has the shape of a mortadella, but with a roasted.
Nduja di spilinga 'the spreadable salami'
A fiery spreadable salami from Calabria, Nduja’s rich, spicy flavors comes from finely minced pork, ground sweet pepper, ground hot pepper and salt which is then cured for a few weeks. It is then pasteurized in a jar with the addition of olive oil and sunflower seed oil.
It's thought of as the greatest Italian food discovery since mozzarella! It is an incredibly versatile store cupboard ingredient and can be added to soups, simply spread on toast, stirred through your cooked pasta or as a pizza topping.
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.
SPIANATA ROMANA SALAMI
This very finely ground salami typical of the Latium region (Rome) is produced with high-quality lean pork meat (especially deboned pork shoulder). It is seasoned for 2-3 months in special little metal cages that give the typical pressed shape.
Slices are full-bodied and elongated. Pepper and garlic assure a mild spicy flavor.
Traditional Culatello Zibello Fiocco (whole)
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.
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.
The meal is served!
1 Kg. ca.
Typical Tuscan Salami
The Tuscan salame is the traditional Tuscan sausage for an excellence which you will never forget to include with your starters of cold cuts. Ideal as appetizer or to make tasty sandwiches.
Salame of Norcia
In Umbria, are still nowadays employed traditional methods in meat preparation resulting in top quality charcuterie known in Italy under the name of 'Norcineria' (from the famous town of Norcia). Salame of Norcia - Balls is a true delicacy obtained from local, Umbrian pork meat. The preparation process includes it being flavoured with pepper and chilli and then smoked on oak wood, which confers to the meat its intense, typical flavour.
One of the highlights of dining in Umbria is the cured meats. Many of them come from Norcia, a small village in the Valnerina that has become synonymous with great sausage and salami making (the Italian word for butcher shop is Norceria). These skilled sausage makers obviously also had a sense of humor when they started naming their creations — Salame of Norcia are pork salamis that are always sold in pairs; Salame of Norcia Balls are also pork salamis. These have become so famous (or infamous) that we often see Italian tourists from outside the region snapping photos and giggling at the butcher shop displays.
Guanciale Norcia - Peppered (Whole)
Guanciale is cured unsmoked Italian pig jowls or cheeks. The word Guanciale comes from the Italian word guancia, meaning "cheek". A specialty from the Umbria region of Central Italy, Guanciale is a traditional ingredient in such dishes as pasta all'amatriciana and spaghetti alla carbonara. Guanciale is Italian pork bacon that is prepared by rubbing the meat with salt and curing it for one month. Guanciale is then seasoned with pepper and spices such as thyme, fennel, coriander and rosemary.
Finocchiona Salame is one of the most loved Italian Tuscan pork products. Its name was derived from “fennel,” or “finocchio,” used to flavour the lean pork shoulder and the cheek fat used in sausages. This sausage is made from finely ground lean pork meat, amalgamated with excellent cubes of bacon loin and black peppercorns.
When you cut Salame Finocchiona, the slices are really compact with the fat cubes distributed uniformly. It has persistent and intense flavour, with an authentic taste that completely satisfies the palates of connoisseurs of great food.
Salame Finocchiona is suitable for any occasion, whether an important dinner or a snack. Get the original Salame Finocchiona from Italy and enjoy it like no other sausage.
Cotechino Modena IGP
Cotechino: three hearty and festive flavors for the cold winter months. A genuine tradition that Dolceterra honors with fresh premium quality meats, original recipes and a touch of creativity: precooked charcuterie for tasty, nutritious meals that are ready in minutes
You can always be new, even fully respectful of yesteryear taste.
A European recognition of local gastronomy and true tradition.
Cotechino Modena has received, with EC regulation no. 509/1999, the appellation P.G.I. (Protected Geographical Indication), the prestigious European recognition to protect food specialties: a valid guarantee for consumers who, purchasing P.G.I. products are sure to buy traditional and quality food produced following strict production disciplines.
Traditional "Pancetta with Herbs"
"Bacon makes everything better.” That’s one of our favorite sayings in the test kitchen, and it helps explain why our recipes frequently call for it, or for its Italian cousin, pancetta. Bacon and pancetta are both made from pork bellies; the difference between them lies in how they’re prepared and cured. To make bacon, pork belly sides are brined and then smoked (Here's a DIY bacon from Bruce Aidells, if you'd like to try this). Pancetta, the Italian version of bacon, is made by seasoning a pork belly side with salt and lots of pepper, curling it into a tight roll, and wrapping it in a casing to hold the shape. It’s cured, but it isn’t smoked. Most people should have ready access to bacon in its various forms—thin-or thick-sliced, slab (unsliced)—but traditional Italian Pancetta can be harder to find. Dolcetertra selected a wonderful Bacon in Central Italy (Norcia, Umbria) truly unrivalled.
Coppa Refined in Amarone Wine
Another delicious Dolceterra homage to its local wine-making traditions: Coppa refined in Amarone Wine is made from local pork, characterized by its perfect balance between lean and fat, which gives it its veiny appearance. After maturation it is refined in Amarone Wine for approximately twenty days, then removed and dried before being matured for another month.
This procedure ensures that the meat absorbs the intense aromas of the Amarone Wine, making the meat darker and softer to the cut and releasing the aromas and flavors in this gastronomic triumph.
Fresh prete - priest to be cooked
A really delicious pork meat, once very popular, typical of the low lands bordering the Po, so named because of its triangular shape that is reminiscent of the old priest's hat. It's full of nerves but very tasty. A good dish for the connoisseurs, to serve with mashed potatoes, with tomato or vegetable sauces and a good Lambrusco. It is obtained by cutting the rind from the shoulder, making sure to keep it intact because it must be used as a wrapping, and by removing the shoulder muscle and the muscle beneath the shoulder blade. The meat is first salted with salt, peppercorns, garlic and herbs, and then is covered with the rind and sewn with a thick metal needle and twine. At the end the "priest" is pressed between two wooden boards tied together tightly and seasoned for 15 to 45 days before being eaten boiled.
How to cook: once removed its plastic wrap put the “priest” in a pot and cover it completely with cold water. Leave it into the water for about 10 hours to soften the rind. Bring it to the boil, lower the flame and cook it slowly for about 4 hours. In order to avoid the breaking of the rind during cooking put a plate upside down on the bottom of the pot. Serve it cut it in thick slices on a hot serving dish.
Producer: Salumificio Frati - Parma Weight/Volume About 1700 gr. Ingredients: Pork, salt, spices. Sugars: dextrose. Preservatives: potassium nitrate, sodium nitrite. WITHOUT POLYPHOSPHATES. GLUTEN FREE, NO MILK AND MILK DERIVATES.
Nduja - spicy calabrian sausage
'Nduja' is a type of cured salami, made from genuine pork and flavored with ground hot chili pepper. It has its roots in ancient Greek and Roman kitchens, but it was also enjoyed by the Normans, Spanish and French. 'Nduja! is a typical Calabrian product. Its versatility is amazing. Spread it on a bruschetta, or spice up your favorite pizza, add to your favorite chili recipe. It also makes a great sandwich spread. Our favorite is Spaghetti with olive oil, garlic and a dollop of 'Nduja!
An Italian food magazine has crowned 2016 the “year of 'Nduja”, a period when the Calabrian sausage conquered the West. The answer, perhaps, lies in its versatility: Michelin-starred chef Jason Atherton says it's “cool to cook with” and serves it up with onions at one of his London restaurants. Jacob Kenedy, who runs Bocca di Lupo in the London, says the popularity is down to flavor: “Nduja deserves to be popular because it is fiery-hot and piggy, which are two very good things together.” Pigs used in the production of 'Nduja must be fed in the traditional way - with a diet of cereal, pumpkin, acorns and nuts.
It is then smoked and formed and can last for up to two years - gaining flavor over time.
Tuscany Ham 'Sgambato Pepatello'
Fresh leg of pork seasoned with salt, spices and seasoned for a long time ...
The typical recipe for a natural product from the intense taste reminiscent of ancient flavours.
Tuscany Garlic sausages and chili Oil Seeds-Riped
This sausage is typical of the homemade sausages found in the northern area of Italy, especially in Tuscany near the city of Lucca. They may be used in any recipe calling for Italian sausage. They are versatile in that they can be grilled, fried or boiled.