Guanciale is cured unsmoked Italian pig jowls or cheeks. The word Guanciale comes from the Italian word guancia, meaning "cheek". A specialty from the Umbria region of Central Italy, Guanciale is a traditional ingredient in such dishes as pasta all'amatriciana and spaghetti alla carbonara. Guanciale is Italian pork bacon that is prepared by rubbing the meat with salt and curing it for one month. Guanciale is then seasoned with pepper and spices such as thyme, fennel, coriander and rosemary.
Mortadella Bologna IGP
Several cultures have some form of sausage, but Mortadella Bologna IGP is a uniquely made sausage from Bologna, Italy. Mortadella is a large Italian sausage or cold cut (salume) made of finely hashed or ground, heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig).
Perfectly flavoured with spices including whole and grounded black pepper, myrtle berries and pistachios; it produces a taste that tickles the palate. It is perfect for breakfast, lunch and dinner.
Pancetta Norcia - Peppered (Whole)
Bacon and pancetta are both made from pork bellies; the difference between them lies in how they’re prepared and cured. To make bacon, pork belly sides are brined and then smoked (Here's a DIY bacon from Bruce Aidells, if you'd like to try this). Pancetta, the Italian version of bacon, is made by seasoning a pork belly side with salt and lots of pepper, curling it into a tight roll, and wrapping it in a casing to hold the shape. It’s cured, but it isn’t smoked. Most people should have ready access to bacon in its various forms—thin-or thick-sliced, slab (unsliced)—but traditional Italian Pancetta can be harder to find. Dolceterra selected a wonderful Bacon in Central Italy (Norcia, Umbria) truly unrivalled.
Finocchiona Salame is one of the most loved Italian Tuscan pork products. Its name was derived from “fennel,” or “finocchio,” used to flavour the lean pork shoulder and the cheek fat used in sausages. This sausage is made from finely ground lean pork meat, amalgamated with excellent cubes of bacon loin and black peppercorns.
When you cut Salame Finocchiona, the slices are really compact with the fat cubes distributed uniformly. It has persistent and intense flavour, with an authentic taste that completely satisfies the palates of connoisseurs of great food.
Salame Finocchiona is suitable for any occasion, whether an important dinner or a snack. Get the original Salame Finocchiona from Italy and enjoy it like no other sausage.
Salame of Norcia
In Umbria, are still nowadays employed traditional methods in meat preparation resulting in top quality charcuterie known in Italy under the name of 'Norcineria' (from the famous town of Norcia). Salame of Norcia - Balls is a true delicacy obtained from local, Umbrian pork meat. The preparation process includes it being flavoured with pepper and chilli and then smoked on oak wood, which confers to the meat its intense, typical flavour.
One of the highlights of dining in Umbria is the cured meats. Many of them come from Norcia, a small village in the Valnerina that has become synonymous with great sausage and salami making (the Italian word for butcher shop is Norceria). These skilled sausage makers obviously also had a sense of humor when they started naming their creations — Salame of Norcia are pork salamis that are always sold in pairs; Salame of Norcia Balls are also pork salamis. These have become so famous (or infamous) that we often see Italian tourists from outside the region snapping photos and giggling at the butcher shop displays.
Salame of Norcia Balls
This product can only be found in the Norcia area and its historical origin appears to be linked to the use of sausage products made from the meat of mules in Abruzzo.
Smoked goose breast
Traditions have forged this incredible product. Breasts together with their skin rest for several days spread with salt, pepper and aromas. Then they are rolled and bound up like soppressa and smoked on beech sawdust.
Speck Alto Adige P.G.I.
The typical flavour profile of Speck Alto Adige P.G.I. should first and foremost be attributed to its South Tyrolean roots. This is a place where Alpine and Mediterranean cultures meld in a unique way and it is the only place where nature provides such an extraordinary climate, boasting lots of sunshine and pure air. South Tyrol may be a tiny part of the world, but it delivers amazing delights and more than 300 days of sunshine a year. This northernmost province of Italy combines Mediterranean weather with Alpine landscapes and a rustic, laid-back way of life. Against the breath taking, beautiful backdrop of the mountains, the people of South Tyrol have been producing their typical ham for centuries and they still celebrate the true speck culture.
Traditional Culatello Strolghino (box n° 3 Salami)
This wonderful Salame is prepared with the left lean meat of Culatello and Fiocchetto; it is minced as the normal salame but it is much less fat. The result is a sweet salame, perfect to be eat when it is tender. There is such a great demand for Salame Strolghino, that it is very rare to find it on the market.
Traditional Culatello Zibello Fiocco
Fiocco Culatello the thigh of the swine worked and seasoned, in that magic band of earth on the shores of the Po in the province of Parma. Here it is produced what the " King of the meats" is considered.
Among the true ones "jewels" of the Italian handicraft production. The Culatello is gotten only by the thigh of the boned adult swine, the best part, the more appreciated, that after a careful "rifilatura" (trimming) it is carefully salty and massaged to make the salt to penetrate in depth. The magisterial hand made binding gives it the characteristic pear form, making every piece different to the other. It will be the nature, with the particular damp and misty winter, to do that a precious jewel, to maintain it soft, and mature to the best, absorbing those fantastic aromas that make it unmistakable. This is the first phase of the seasoning, in winter.
Parma Ham DOP
Hock of Parma Ham: the most tender and sweet part of the ham. A very delicate Parma ham, sweet and pleasant to the palate. A great and inimitable product, unique because it is good and nutritious. A winning food for its organoleptic characteristics, ideal for a correct balanced diet, with no added preservatives.
A high quality product carefully selected for those looking for the best Parma Ham. Produced with the utmost care, with selected and salted fresh pork legs, then aged in the cellar. All these elements and the experience gained over the years make the ham one of the most appreciated and enjoyed ham in the best delicatessens and restaurants in Italy and abroad.
Parma ham is produced without colourings and preservatives, nitrites and nitrates. It 'a food particularly rich in high quality protein easy to assimilate.
Parma ham is recommended in the diet of everyone especially children, athletes, pregnant women, slimming diets or to overcome clinical stressful situations.
Tuscan Sbriciolona al Finocchio
The typical Tuscan Sbriciolona, is flavored with fennel flowers. It has a special taste and an unusual characteristic, it tends to crumble when you cut it, enrich your starters of cold cuts and give aroma and flavor to your snacks. Savour with bread or accompanied with a good cheese. It is part of our selection of artisan cured meats, which reflects the genuine taste of the Tuscan tradition. The sbriciolona is produced exclusively from meat of pigs born and reared on the farm in the wild. "no preservatives" Due to the artisan nature of the product, the weight may undergo small variations. "Product sold vacuum-packed"
Tuscan Truffle Salame & Wild Boar Salame
This truffle salame is really something to experience. It is made by artisan experts near Siena, is cured with real pieces of Italian truffle to give a much fresher, fuller taste and elegant truffle aroma as you slice. Most truffle salami are simply infused with truffle aroma and flavourings.
Tuscany Garlic Sausages and Chili Oil Seeds-Riped
This sausage is typical of the homemade sausages found in the northern area of Italy, especially in Tuscany near the city of Lucca. They may be used in any recipe calling for Italian sausage. They are versatile in that they can be grilled, fried or boiled.
Tuscany Ham 'Sgambato Pepatello'
Fresh leg of pork seasoned with salt, spices and seasoned for a long time ...
The typical recipe for a natural product from the intense taste reminiscent of ancient flavours.
Typical Tuscan Salami
The Tuscan salame is the traditional Tuscan sausage for an excellence which you will never forget to include with your starters of cold cuts. Ideal as appetizer or to make tasty sandwiches.
Looking for the best sausage? This long traditional Soppressata pork sausage will surely delight your taste buds.
Traditional Soppressata sausage is a premium quality Italian sausage with a hit not only among kids but also grownups. The selected ingredients used guarantees quality and freshness in every bite. Its texture, appearance, succulence and taste make it a class apart from the rest.
This sausage is hearty, tender, fully cooked pork sausage. It is made using pork meat with a traditional coarsely minced mixture and scented with garlic. For an easy appetizer, just slice it thin, roll it up and then pop in a toothpick. It is perfect for breakfast, lunch and dinner.
'The Spreadable Salami' - NDUJA DI SPILINGA
A fiery spreadable salami from Calabria, Nduja’s rich, spicy flavors comes from finely minced pork, ground sweet pepper, ground hot pepper and salt which is then cured for a few weeks. It is then pasteurized in a jar with the addition of olive oil and sunflower seed oil.
It's thought of as the greatest Italian food discovery since mozzarella! It is an incredibly versatile store cupboard ingredient and can be added to soups, simply spread on toast, stirred through your cooked pasta or as a pizza topping.
Nduja - Spicy Calabrian sausage
'Nduja' is a type of cured salami, made from genuine pork and flavored with ground hot chili pepper. It has its roots in ancient Greek and Roman kitchens, but it was also enjoyed by the Normans, Spanish and French. 'Nduja! is a typical Calabrian product. Its versatility is amazing. Spread it on a bruschetta, or spice up your favorite pizza, add to your favorite chili recipe. It also makes a great sandwich spread. Our favorite is Spaghetti with olive oil, garlic and a dollop of 'Nduja!
An Italian food magazine has crowned 2016 the “year of 'Nduja”, a period when the Calabrian sausage conquered the West. The answer, perhaps, lies in its versatility: Michelin-starred chef Jason Atherton says it's “cool to cook with” and serves it up with onions at one of his London restaurants. Jacob Kenedy, who runs Bocca di Lupo in the London, says the popularity is down to flavor: “Nduja deserves to be popular because it is fiery-hot and piggy, which are two very good things together.” Pigs used in the production of 'Nduja must be fed in the traditional way - with a diet of cereal, pumpkin, acorns and nuts.
It is then smoked and formed and can last for up to two years - gaining flavor over time.
When we think of traditional food in Italy, a thousand and one meals overbear our imagination.
The history of our country is accompanied, as if they were the musical instruments of an orchestra, by the various delicacies that each region offers to paint a mosaic of flavours unique in its kind.
For this is Italy: united under the banner of good food, divided under the one of the best. A competition from region to region that is well received by those who find themselves acting as judges in this competition of national cuisine.
And in front of complex and refined dishes, we may be surprised to see the rise of one of the oldest dishes but also the most loved by the people of the Bel Paese: the salami.
After all, we are the nation of cold cuts and sausages, of sliced meats and of two thousand different types of bread: from the highly acclaimed Apulian to the Tuscan, so much less salty. And what is the best partner for a loaf? The salami of course, in its thousand and one variations.
From the famous Salame di Felino to the Tuscan salami, with a strong flavour to balance the salt free snacks.
Finally, the Emilian Salami, which we propose here, which uses as much salt as necessary, so as not to have to drown its flavor in the water during the meal. Everyone creates their own salami, some with fennel, some with chilli.
Emilian Salami chooses the quality of the meat and gives it space: grains of black pepper, white wine, a little salt and the best seasoning that lasts approximately two months. No superfluous spices, no coating to cover the flavor of the pork.
Because, as often happens, beauty lies in simplicity. However, there are some ingredients, not the method that comes from the best traditions and selections, with drying and maturing rooms that can preserve all the flavour that can be contained in a single salami.
All you have to do is taste it for yourself: the melody of the knife that breaks the bread crust, accompanied by the deaf sound of the salami on the cutting board. The scent and then the flavor.