Prosciutto di Parma from Venegoni Farm, Parma
Staying true to the traditional regional methods of producing delis over the years, Venegoni offers a wide choice of products spanning from fresh products to seasoned sausages, cooked hams and salami, mortadelle, coppe, pancetta, lards and Parma ham.
Today just as in the past Venegoni only favours meats sourced from the inside slaughter that takes place twice a week for its production.
Finocchiona Salami from Piacenti Farm, S.Gimignano, Tuscany
Finocchiona is very similar to salami, but with a smoother mixture, enriched with seeds of fennel (finocchio), which gives the name to this particular type of salami. Perfect foil with “baccelli” (fresh beans) for a good merenda (afternoon snack), accompanied with a glass of chilled Vernaccia wine.
Bresaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red. It is made from top round, and is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy’s Lombardy region.As an antipasto, bresaola is usually sliced paper-thin and served drizzled with olive oil and lemon juice, and served with arugula salad, cracked black pepper, and shaved Parmesan cheese.
Culatello is the prosciutto king. Is heritage and richness of that particular foggy flatland near the big Po river: actually, it is the climate itself which represents a determining factor for the right aging of the King of salumi. The art of making Culatello have been passed on for generations and it houses in itself the history of a land, its people’s tradition and the particular climate.
Soppressata is a cured dry sausage typical of different Italian regions.In Tuscany and Liguria is instead fresh and soft .
The PORCHETTA is an italian culinary tradition. It originated in central Italy as early as the XVth century. It was considered a celebratory dish that was prepared for weddings or holidays.
Mortadella di Bologna
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). Mortadella is a product of Bologna, Italy. It is flavored with spices, including whole or ground black pepper, myrtle berries, and pistachios.