Umbrian specialties

This precious specialty taken from pork loin is produced thanks to a 50 years experience in artisanal cured meat production.

Our butchers are among the few who still cut the pork loin by hand in order to remove the fat and the nerves parts and give it its cylindrical shape.

Before being seasoned, the meat is flavoured with salt and spices. The result is a delicious and easily recognizable taste.

Our Bresaola weighs about 1 kg and can be eaten without any previous cooking.

This specialty is obtained from the back of selected Italian heavy pigs, carefully chosen for their weight and fat percentage.

After being cooled, it is trimmed and rubbed with red wine and garlic, covered with salt and spices and left staying for at least two weeks.

Its slow seasoning process, lasting about 90/120 days, gives this product an unmistakable scent, a soft texture and a round and slightly sweetish taste. Its weight is about 4/6 kg.

Product standardization is prevented by the accurate selection of the raw meats.

This salami comes from the Roman tradition and was often eaten by the legionnaires controlling the Appennines between Umbria and Marche.

It is made with finely ground bacon and prosciutto trimmings. This mixture is flavoured with salt, pepper, garlic and white wine.

Stuffed into natural casings, it should be eaten, still soft, by itself or on toasted bread.

Its weight is about 440/600 gr and its slices look pinkish because of the perfect mixing of fat and lean meat.

This delicious specialty is made with lard taken from the dorsal region of the pig. The raw material, which comes from heavy pigs belonging to the EU controlled supply chain, is placed in tanks containing sea salt, natural flavourings and spices, where it stays for at least 60 days.

Then it is packaged in vacuum-sealed slices weighing about 2-3 kg.

When cut, it shows a rectangular whitish slice with a few stripes of lean meat.

Its round and sweet taste makes it suitable for every consumer.

Thanks to its consistency and scent, this product is perfect to be put on a slice of hot toasted bread.

Its thin slices laid on a fried egg create a particularly tasty second course. Its almost mandatory to combine it with excellent red structured wine and with slightly flavored cheese.

Pork shoulder and bacon from heavy pigs, natural flavourings and chilli pepper are the main ingredients in this particular salami.

Stuffed into a natural collagen casing and seasoned for about 45-60 days, it weighs about 1,8/2 kg.

When cut, it shows a bright red slice and has a particularly spicy taste.

It is made with pork shoulder and bacon from heavy pigs mixed with salt, pepper and wild fennel powder and seeds. Stuffed into a natural collagen casing and seasoned for 45/60 days, it weighs about 1,8/2 kg.

When cut, it looks pinkish with a few chunks of minced fat. These fat chunks give this salami its delicately balanced taste, which makes it different from other similar products.

Obtained from the medium grinding of shoulder and bacon of heavy pigs, this salami is basically lean.

It is enriched with the classic flavours of the traditional recipe and especially with fennel.

After about 60 days of aging, its slice has a particularly attractive ruby red colour. Its taste is aromatic and very intense.

This salami, obtained from the medium grinding of shoulders and bacon of heavy pigs, is enriched with the classic flavors of the traditional recipe. Garlic gives it its particular taste and makes it remarkable in the eyes of those who love this kind of product.

After about 60 days of ripening, this salami shows a ruby red and lean slice. Its scent and challenging taste characterize this particular specialty.

This cold cut is the result of a mixture made of shoulder and bacon coming from heavy pigs raised and butchered in Italy. This mixture is minced with a medium grain and later flavoured with natural aromas such as pepper and salt. It is left standing in a dry and controlled room.

It is stuffed in a particular casing and manually tied in order to give it its traditional artisanal shape. The seasoning usually lasts 30- 45 days: at the end of this process the salami weighs about 400-450 g and is ready to be consumed, since it shows a ruby red colour, it is compact when cut, it is not very fat and its taste is sweet and slightly flavoured.

This particular cold cut is produced by using raw materials, such as bacon and pork shoulders, which come from heavy Italian pigs. These parts are carefully chosen, cropped and later flavoured with natural aromas. They are characterized by the presence of a little spiced cube of lard inside the salami that gives this specialty a sweet particular taste. This product is stuffed in a natural “collato” casing. It is ready to be tasted after a 30/45 days aging.