The Mortadella Favola - Palmieri has by now joined the excellence, but above all the hearts, of all the Italian cold cuts lovers, as the presence in the guide “Salumi d’Italia” by l’Espresso testifies (with the highest rate of 5 pins), but which are the reasons of this success? Palmieri, the producer, has differentiated from the others introducing a true innovation in the field: indeed this is the first and only mortadella that is stuffed in a pork rind, tied by hand and cooked in a wooden oven. A technic process that makes the product unique, together with the perfect balance between the spices, the use of exclusively controlled Italian meat, the absence of lactose, polyphosphates and gluten, making it accessible to as many people as possible.

How can a customer be really aware of the real quality of the product he's purchasing? Marchesini Salumi is an example of transparency and care for their customers. Every product indeed is traceable through the use of a QR code, with all the informations as where the animal was born, how it was cared they and what it used to eat. In order to have a real traceability the company has integrated all the processes in the internal chain production, from the cultivation of mais, soy and barley used as nourishment for the animals to the butchering. This has been made to allows people to be truly certain of the genuineness of products. Among the cold cuts it is possible to try Guanciale - Azienda Agricola Marchesini, Salame Bresciano - Azienda Agricola Marchesini and many others, they will bring you the real taste of Italian cold cuts from well cared and healthy porks.

For real mortadella lovers starting today the Mortadella Favola - Palmieri will be available in the 12kg format too. This typical specialty is often underrated among the Italian cold cuts probably because it doesn't derive from the finest parts of the pork. But this product is a true representative of the popular ancient tradition of the Emilian land, where in the past the common people, who couldn't afford the more expensive meats, invented this particular recipe that embodied the real taste of its land of origin and its people: tasty, enchanting and sincere. Mortadella Favola is one of the highest expression of this Italian cold cut, as the company selects extremely carefully the pork meats only from Italian certified breedings using the best among the fat parts. It is sewned it by hand into the rind and not pressed it in a bladder or plastic wrap; so the freshly cooked product is well conserved and it retains its aromatic properties. Since this is a natural product, it has to be consumed in a short time.

What's better than a mixed platter of selected high quality cold cuts to start your Christmas lunch? We're going to suggest you the best among the Italian cold cuts to give you and you family or friends an unforgettable taste experience. Salame punta di coltello - Salumificio Lovison: 100% no GMO Firulian pork meats, secret mix of natural spices, hand chopping of the meat in 2cm square pieces and then a 3 months seasoning. The result is a salami with rough grain that will exalt and make you feel the real taste of the meats. Prosciutto San Daniele DOP (raw ham) on piece - Il Camarin: "Il Camarin" is a small artisanal reality that produces only few thousands of pieces per year, these are very accurately selected and then most of them are destined to the selling to the finest butcheries and high restaurants. We're talking about raw hams endowed with exceptional piebald marking and aging, that distinguish themselves for their sweetness that can be guaranteed only by a well measured use of salt. Guanciale (jowl bacon) - La Cinta di Guido: it is made from the meat of an indigenous breed of pigs, the so-called Cinta Senese. The meat of these pigs is much tastier than of the other races, as in the rearing and feeding of these animals, great emphasis is placed on high-quality forage. The fat is less consistent and more fluid, so more pleasant at the palate, this allows the cold cuts obtained to have a faster spread of the aromas used for spicing it, assuring the product optimal aromatic characteristics. CULATELLO DI ZIBELLO DOP ORO SPIGAROLI - SLOW FOOD- GOLD: an institution in the Italian gastronomic culture. Words aren't enough to describe such a masterpiece, just try it.

During these days we're increasing our food and wine catalogue to give our customer the widest choice we can. So we're going to introduce you Prosciuttificio Wolf,a company whose products have just become part of our offer. This company moved its first steps during the 19th century in the province of Udine, initially at a local and artisanal level. While the company has expanded its business over the regional borders, the care during the production and the traditional process have remained accompanied by a constant research of innovation. What mainly characterizes the products is the height where the pigs are bred, indeed at 1000m height the pureness of the air and the mountain vegetation give the meats an unique taste, a peculiarity that helped the company acquiring the I.G.P certification. One of the secret of the cold cuts is the perfectly balanced smoking made using only beechwood and fire, a delicate and sweet cold smoking that gives the products an unmistakable flavour. The company produces a large variety of cold cuts, in our website you will find: PROSCIUTTO CRUDO DI SAURIS (raw Sauris ham) I.G.P. CON OSSO - Prosciuttificio Wolf, PROSCIUTTO CRUDO DI SAURIS I.G.P. SENSA OSSO - Prosciuttificio Wolf and SPECK DI SAURIS - Prosciuttificio Wolf. Prosciuttificio Wolf have also been mentioned in the 2017 guide "I salumi d'Italia" (Italian cold cuts) by L'Espresso as a symbol of the Italian excellence in this field.

Here's an institution of the Italian cold cuts: Culatello di Zibello DOP Oro Spigaroli. The Spigaroli family first start to create a breed of an ancient race of black pig in Parma, and brought back the culatello to an elite place in the world of cold cuts. This result was achieved thanks to the know how and the sacrifices of the workers and the scrupulous care of the microclime around the only 5000 pieces produced per year. years.