Italian sausages

Showing 1 - 24 of 24 items

Tiempo al Tiempo. 3 star selection. Extremadura meadow. Cured Iberian 3 star “Cebo Campo”. It´s tasty, tender and has a creamy consistency. Its grease is between golden and rosacea.

Occurs exclusively in Friuli Venezia Giulia in the mountainous area of the homonymous village in the province of Udine, in the northeast corner of Italia. Great reservation, with a cure of 18 months and 7.5 to 8 kg weight.

It occurs exclusively in Friuli Venezia Giulia in the mountainous area of the homonymous village in the province of Udine, in the northeast corner of Italia. Piece with a cure of 16 months and a weight of 7 to 7.5 kg

Thigh of pork born and raised in Italy, light weight (9 kg of finished product) to avoid having excess fat on the crown. Piece of 8.5 to 9 kgs

La Coppa di Parma es óptima con los entremeses, ideal durante las comidas y óptima con los bocadillos. El color de la rebanada es de color rojo en la parte magra y ligeramente rosa en la parte grasa. Pieza de 1,5 a 1,7 kgs

The Felino Salami of Felinese occurs following the tradition: the raw material used is the flesh of swine strictly born, raised and slaughtered in Italy, belonging to the chain of production of Parma Ham DOP. 0.9 to 1.1 kg piece

El clásico Milano elaborado con materias primas seleccionadas. Sal, pimienta y ajo son algunas de las especias que se pueden reconocer en el condimento. Con una textura blanda, se distingue por su gran dulzura, estudiada para responder a las exigencias del canal tradicional. Pieza de 2 a 2,1 kg

Typical of the region of Campania, but actually found in whole Italy, this is a salami of grain medium made of pork, flavours and spices. 2.3 to 2.5 kg piece

Typical Salami of the region of Lazio, the Roman Spianata draws attention by its wrinkled and is known for its spicy and strong flavor.

Spianata Calabra name comes from its shape ("Spianata", which means flat) and is definitely not for the faint-hearted. Made with fresh peppers, bold color reflects the burning heat of this salami. 1.1-1.2 kg piece

It is a sausage made from noble parts (tritó) and fat (throat). Cut knife to form 2-4 cm cubes. Feature herb, which brings the tannned colour, is chili. 3.1 to 3.2 kg piece

Type of bacon produced rolling it up. As usual in Italian Bacon,it isn´t smoked, so that gets a meat with the flavors of the pork very much present. 1.5/1.6 kg piece

Pancetta Coppata is a typical of Emilia Romagna, produced rolled Bacon with boneless pork bacon. 2.3 / 2.5 kg piece

Bacon smoked flavored steamed with spices and fine wood smoke. If you love authentic salami, the Smoked Bacon Tesa will be a delicious pleasure to you. 1 piece / 1.1 kg

Flavoured lard. Since ancient times, animal fat was popularly used in all families to prepare all the dishes and only the hegemony of French cuisine made it be replaced by butter. Piece 2.4/2.6 kg 

Only the best raw materials selected from the saddle of pork, between head and shoulder, cut in the classic form of gout, according to tradition. Its composition is similar to the pancetta and is flavored with salt, is covered with black pepper and is cured for three months. 1/1.5 piece

La Bresaola, es un embutido de ternera muy nutritivo, el más bajo en grasas, rico en proteínas, hierro, zinc, vitaminas y minerales. De fácil digestión e ideal para los amantes de la ligereza sin sacrificar el sabor. Pieza de 1.3/1.5 kg

Speck block represents excellence in terms of quality and performance. Rear thigh of the pig, which is rounded up to the point, boning, degreasing and placed in a container in a dry brine with salt, pepper and juniper berries for at least three weeks, with continuous massage of the thigh is used...

The traditional recipe of Mortadella is Bologna I.G.P. La Felinese produced in accordance with the requirements of the consortium of protection. The taste of quality can also be appreciated in other typical recipes La Felinese proposes to satisfy all the needs of flavor.

Blue Felsineo, produced according to the original and ancient Bolognese recipe, is a tasty, fragrant and delicious mortadella. It has the IGP (protected geographical indication) specification according to the Consorzio Mortadella Bologna.

Sophisticated, greedy and rich in noble proteins, Cotechino Modena IGP represents a balanced food and a chance to revive the warmth and joy of the holidays.

It is the front leg of the pig, which shows a mixture of lean meats, stuffed belly, back and fat's throat. Consumed after boiling. The classic dish of new year, and not only in Modena but in all Italy, requires lentils of asylum, as well as damp beans, mashed potato or buttered spinach.

It is a cut of meat selected among the best pigs. After boning, it is seasoned as usually and tied traditionnally by hand. Porchetta Tronchetto is sold vacuum-packed. Ideal as an aperitif or as a main course, you will enrich all the tables on special occasions.

Showing 1 - 24 of 24 items