Salami
Salami is a pork grinded sausage, preserved for a certain period in suitable premises, as to obtain a compact dough.
To the dough are added salt and spices as garlic, black or white pepper, ground or grain, fennel.
Salami can be served as an appetizer, but it is a great alternative as a second dish, or as a single dish for lunch or dinner.
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These products are ideal for corporate gifts. The minimum order is 50 pieces, available in 10 working days. Ask for a quotation: info@italiaregina.it
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Tagliatelle egg pasta – 2 packs 250 gr
€6.90 -
“Oil fragrance” – Tuscan olive oil – 200ml
€26.00 - Sale!
1 jar of Saffron Threads – 0.40 gr
Original price was: €12.40.€9.80Current price is: €9.80. -
100% Italian Rusellae Extra Virgin Olive Oil box 200 ml – Podere Crispino
€20.00 -
100% Italiano Monocultivar Nocellara Extra Virgin Olive Oil – Dievole
€12.00 -
100% Italiano Rusellae Extra Virgin Olive Oil box 2 x 200 ml – Podere Crispino
€40.00 -
12 Italian Coffee Capsules Nespresso Active Organic
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12 Italian Nespresso Coffee Capsules Gran Milani
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3 Italian Coffee blends Nespresso Capsules
€16.90 -
3 Legume Pasta Pack – 250gr each
€12.90 -
3 Preserved Vegetables in a Gourmet Gift Box
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3 Tray: Parmesan white truffle, Porcini white truffle, Artichoke summer truffle – Giuliano Tartufi
€25.00
Discover Salami
The Italian tradition of pigmeat preservation through salting and seasoning dates back to the time of pre-Romanesque civilizations. The pig at that time was essentially slaughtered for ham for the purpose of being exported to ancient Greece, but it was in the Middle Ages that art of processing and preserving pork developed. In those years was born the professional figure of “Pizzicarolo” or “Pizzicagnolo”, which today we will call pork butcher, but at the beginning it was only a nomadic worker who made available his art for meat slaughtering and processing. He was mainly a seasonal worker because the pig was slaughtered once a year and his meat had to feed the whole family during the winter.
After sowing the ham, the other parts were preserved for sausage or grinding the lean parts and fat parts mixing together with salt and spices.. Sausages were thus obtained as a fresh product and sausages as a seasoned product. Obviously this art has refined with the passing of time and has developed in a different way depending on the place.
Salami has evolved over the centuries become a true specialty. Italian sauces are distinguished by the type of grinding (fine, medium or large) for the spices that make up the recipe (garlic, chili pepper, fennel seeds, pepper and wine) and the type of seasoning and smoking.
Recipes Salami
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High Quality Vercelli Italian Rice IdeaRiso
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Milano Golosa: food &wine event
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Vegan and Bio Food Hamper Bertoia
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Fieschi 1867
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Pecorino cheese
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Taste of Roma
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Urbani Tartufi
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Italian Mussels
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