Finocchiona is a traditional Tuscan salami made from finely ground pork, seasoned with fennel seeds, black pepper, and sometimes garlic. Its name derives from "finocchio," the Italian word for fennel, reflecting its aromatic flavor profile. Finocchiona is typically characterized by a rich, savory taste, with a slightly sweet note from the fennel. It is often enjoyed sliced thin as part of antipasto platters, in sandwiches, or paired with cheeses and wines, showcasing the culinary heritage of Tuscany.
Guanciale with pepper is a traditional Italian cured meat made from pork jowl or cheek, seasoned with coarse black pepper and salt. This aging process enhances its rich, savory flavor and creates a delicate yet firm texture. Guanciale is often used in classic Italian dishes like pasta all'amatriciana or carbonara, where its fat melts and adds depth to the sauce. It can also be enjoyed sliced thinly on charcuterie boards or in sandwiches.
Pancetta tesa affumicata is an Italian cured meat made from pork belly, which is salted and seasoned with spices, then rolled flat (tesa) and smoked (affumicata). It is characterized by a rich, savory flavor and is often used in cooking or served thinly sliced.
Prosciutto cotto is a type of Italian cooked ham made from the hind leg of pork. Unlike its dry-cured counterpart, prosciutto crudo, prosciutto cotto is steamed or boiled, giving it a moist, tender texture and a mild, delicate flavor. It is typically seasoned with herbs and spices during the cooking process. Prosciutto cotto is commonly sliced thin and used in sandwiches, salads, or served on charcuterie boards, making it a versatile ingredient in various culinary applications.
Salame Milano is a type of Italian salami from Milan, made from finely ground pork, seasoned with salt, pepper, and sometimes nutmeg or garlic. Known for its smooth texture and delicate flavor, it is typically air-dried and may contain small pieces of pork fat. Salame Milano is commonly served sliced as part of antipasto platters, in sandwiches, or paired with cheeses and wines.
Salame Napoli is a variety of Italian salami originating from Naples, made from finely ground pork meat and fat, seasoned with garlic, black pepper, and sometimes additional spices. It is typically characterized by its smooth texture, rich flavor, and a slightly smoky aroma. Salame Napoli is often enjoyed sliced as part of antipasti, in sandwiches, or paired with cheeses and wines.
Salame piccante sliced tipo Napoli is a spicy Italian salami inspired by the traditional Neapolitan style. Made from coarsely ground pork, it is seasoned with various spices, including red pepper flakes, which give it its characteristic heat. Typically sliced thinly, this salami boasts a bold flavor profile with a savory and slightly zesty taste. It is commonly enjoyed as part of antipasto platters, in sandwiches, or paired with cheeses, olives, and crusty bread, making it a popular choice for charcuterie boards and casual gatherings.
Salame piccante is a type of Italian salami known for its spicy flavor, typically made from coarsely ground pork blended with red pepper flakes, garlic, and various spices. This salami is characterized by its bold taste and vibrant red color, resulting from the addition of chili peppers. Commonly produced in different regions of Italy, salame piccante is often enjoyed sliced on charcuterie boards, in sandwiches, or as part of antipasti platters, offering a zesty kick to any dish.
Speck del Trentino is a traditional Italian cured ham from the Trentino-Alto Adige region, made from pork hind leg. It is seasoned with a blend of spices, including salt, garlic, and rosemary, then dry-cured and cold-smoked. This process gives speck its distinctive flavor, which is both savory and slightly sweet, along with a rich, aromatic quality. The ham is typically sliced thin and served as part of antipasti platters, in sandwiches, or paired with bread, cheeses, and wines.
Spianata calabrese is a traditional Italian salami from Calabria, made from coarsely ground pork and seasoned with a mix of spices, including chili peppers, which gives it a distinctive spicy flavor. Its name, meaning "flattened" in Italian, refers to its unique shape. Spianata calabrese is characterized by its bold taste, rich aroma, and is often enjoyed sliced thinly as part of antipasto platters, on sandwiches, or with cheese and bread.
Ventricina piccante is a type of spicy Italian salami, traditionally made from coarsely ground pork, flavored with garlic, pepper, and sometimes chili, giving it a distinct heat. It is typically produced in regions like Abruzzo and Molise, and is known for its rich flavor, vibrant color, and chunky texture. Ventricina piccante is often enjoyed sliced as part of antipasto platters or in sandwiches
