Only Bresaola produced in the province of Sondrio can be called Bresaola.In these valleys,the fresh,dry and aromatic air that blows from the Alps meets the warm..
Cured Beef tenderloin from the Punta D"Anca traditionally served as very thinly sliced Carpaccio Antipasti,drizzled with fine Extra Virgin Olive Oil...
Made from coarsely chopped pork and seasoned with Paprika,this Chorizo is on the hot side. As this is the cured Chorizo it can be eaten directly,but also w..
Made from the neck and shoulder of specially selected pigs,Coppa di Parma is a whole joint of meat that comes exclusively from the Emilia-Romagna region of nort..
A delicious large sausage traditionally made using leftover cuts of pork that have been seasoned and encased in the pigs skin,Cotechino is a pre cooked,vac..
CLAI Emiliano is born in full respect of the Emilia-Romagna tradition. Only the finest lean meats of Italian pork with the right amount of fat are carefull..
Felino salami originates as its name suggests from the small mountain town ,Felino ,just south of Parma high in the Appenine mountains of Northern Italy.These s..
From the heart of the Tuscan countryside this special Finocchiona has a beautiful fennel flavourTradition has it that in order to keep minced pork for longer pe..
A very typical Tuscan salami,Finocchiona has its origins in the middle ages when the soaring price of pepper forced charcutiers to flavour their products with w..
The famous Milanese salami,made with finely minced pork,garlic and red wine,Milano is cured for four months and when cut exhibits its rice grain texture. A rich..
