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ARMINI SRL
Hall 1 - Stand 1.F68
Towards the end of the 1980s Franco Armini inaugurated his artisan workshop in Racca, a small suburb near Alba, the capital city of the Langhe. He has the same passion as his father-in-law who also made salamis, but he knew that he wanted more from tradition. At that time, salami making in...
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SALUMIFICIO BORDONI SRL
Hall 1 - Stand 1.F40
Salumificio Bordoni has been producing bresaola since 1964.Founded in Mazzo di Valtellina from a small butcher's shop, the salumificio was soon transformed into a production plant.To the most advanced processing equipment and the high quality of the raw materials, Bordoni adds its passion for the...
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SALUMIFICIO SAN CARLO SPA
Hall 1 - Stand 1.F30
Salumificio San Carlo was born in 1979 as an artisan company, specializing in the production of dry-cured meats, such as Pancetta, Coppa, Salami, (typical of the Piacenza area), bacon, guanciale and other Italian cold cuts. It has been present for over thirty years among the producers of dry-cured...
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ANTIPASTO DEI TRE SALUMI PIACENTINI DOP
A unique opportunity to taste the 3 Piacenza PDO specialities at once, available in different trays. PANCETTA PIACENTINA DOP - made with Italian pork belly, rolled and hand sewn, cured for at least...
Italia - Emilia-Romagna
Aperi club
Our new line of products, packed in an attractive tray. Perfect for appetizers (“Aperitivo”), brunch and yummy snack. Extremely handy for all users. Available in different combination.
Italia - Emilia-Romagna
BRESAOLA 2GO!
Bresaola is a seasoned beef-based product, salted and flavored with natural flavors. The "julienne" cut makes the product indicated to be consumed as a snack or to be used as an ingredient in the...
Italia - Lombardia
BRESAOLA PUNTA D'ANCA DEL CONTADINO
Bresaola is a seasoned beef-based product, salted and flavored with natural flavors.
Italia - Lombardia
C'ERA UNA VOLTA … 100g
The Take Away line consists of a wide assortment of selected products distinctive of our territory and obtained following a craft tradition. Thanks to the thermoformed pack unit slices are kept fresh...
Italia - Lombardia
COPPA PIACENTINA DOP
Raw meat coming from swine strictly born and bred in the regions of Emilia Romagna and Lombardia Production, slicing and packaging area restricted to the Piacenza province Hand wrapped in natural...
Italia - Emilia-Romagna
COPPA WITH AMARONE DELLA VALPOLICELLA DOCG
Coppa is a typical Italian charcuterie product, made with the pork cervical muscle. It stands out for its traditional processing: meats are salted and massaged, the product is left to mature in...
Italia - Emilia-Romagna
FIOCCHETTO
A refined meat cut obtained by a skillful handling of pork thigh Fiocchettois a traditional product of Italian charcuterie. A long curing time allows this typically lean meat to develop an intense...
Italia - Emilia-Romagna
GUANCIALE
Guanciale is a traditional cured meat product obtained by traditional processing techniques, Raw materials selection starts from high-level Italian suppliers. During the salting phase, a mix of...
Italia - Emilia-Romagna
PANCETTA PIACENTINA DOP
Raw meat coming from swine born and bred in the regions of Emilia Romagna and Lombardia Production, slicing and packaging area restricted to the Piacenza province Rolled and hand sewn, cured for at...
Italia - Emilia-Romagna
PROSCIUTTO CRUDO
Cured ham (prosciutto crudo) is a typical Italian cured meat product obtained by dry salting the pig's leg. It is dry cured and processed with sea salt. After salting, the prosciutto crudo is cured...
Italia - Lombardia
PROSCIUTTO CRUDO VAL DEL CINGHIO
Cured ham (prosciutto crudo) is a typical Italian cured meat product obtained by dry salting the pig's leg. It is dry cured and processed with sea salt. After salting, the prosciutto crudo is cured...
Italia - Lombardia
PROSCIUTTO DI SAN DANIELE
The only ingredients of Prosciutto di San Daniele are legs of Italian pigs,sea salt and the particular microclimate of San Daniele.No preservatives are used.The pigs are born,bred and slaughtered in...
Italia - Lombardia
SALAME PIACENTINO DOP
Raw meat coming from swine born and bred in the regions of Emilia Romagna and Lombardia Production, slicing and packaging area restricted to the Piacenza province Characterised by large grains, 1,5...
Italia - Emilia-Romagna
SPICY SALAMI
Pork meat salami Special recipe with paprika, salt and other ingredients About 80 days of curing time Special bright red colour Tipical Spicy flavour
Italia - Emilia-Romagna
TRUFFLE ANTIPASTO
Two traditional products enriched with shaved truffle, combining the unique flavour of traditional Italian cured products and the refined features of truffle. Truffle shavings are added to the meat...
Italia - Emilia-Romagna