In Italy there are many raw ham varieties, with extremely different origins, production areas, clime, pork races as the result are too. In this scenario the Crudo di San Daniele is one of the finest, coming from the same name district in the province of Udine, Friuli. One of the few still craft producers is the historical Prosciuttificio Il Camarin, whose secret is the microclimate of the San Daniele area, where the Alpine wind and the Adriatic Sea wind meet each other. The work is completed by the DOP disciplinary, which imposes very strict processes and requisites, that make the final result absolutely great. Only thighs from Italian porks, Trapani sea salt, hand processing in the San Daniele territory, 18 of aging at least give the San Daniele Il Camarin a vibrant red color, an intense aroma, a sweet, decise taste and a particularly soft consistency. Available whole PROSCIUTTO CRUDO SAN DANIELE (raw San Daniele ham) WITH BONE MATURED FOR 32 MONTHS - IL CAMARIN and cut into pieces with or without bone.

Today there’s a new entry as it concerns the product, but not the producers: Pancetta - Salumificio Lovison from Spilimbergo, in the province of Pordenone. A reality that has been collaborating with us for many years, that still nowadays maintains an artisanal dimension, here only porks coming from Friulian breedings within 20km from the company are selected, nourished naturally with a non ogm vegetables and cereals diet. An hand made pancetta meat is work “at hot”, that means few hours after the butchering in order to have it as fresh as possible, preserving some of its best organoleptic properties. The pancetta is then tied by hand, seasoned and aged due to company secrets, that boasts a century old history. It is exactly this heritage paired with the continuous research, manual work and a sincere passion for the norcina (cold cuts making) art to be the secret for the high quality of this product.

The Nebrodi Mounts black pig (Suino nero dei Nebrodi) is a Sicilian local race, very similar to a boar both in the aspect and habits. For this reason they’re free range bred within the Nebrodi mounts natural park, they’re treated by few small breeders, who are often the cold cuts makers too. Black pig of Nebrodi meat, compared to the common porks, is endowed with a far more intense flavor and it has a better predisposition for the long aging too. The supply of Nero dei Nebrodi cold cuts in not easy, as the products are often sold within the local market. In our e-commerce you can find Nebrodicarni specialties, a small breeder and norcino (the one who makes cold cuts) member go the Nero dei Nebrodi consortium who produces pure Nebrodi Mounts black pig cold cuts like Nero dei Nebrodi (Nebrodi Mounts black pig) Raw Ham, Nero dei Nebrodi (Nebrodi Mounts black pig) Capocollo,Nero dei Nebrodi (Nebrodi Mounts black pig) Salami and many others.

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.

It is a common thought associating the nduja calabrese to an extremely strong and hot taste: this is absolutely wrong. If the nduja you’ve tried in the past had merely an hot connotation it is a sign of low quality, as the spiciness has to be balanced in order to exalt the other tastes and not being above them. The 'Nduja of black pig - Consorzio Nero di Calabria is without any doubts at an unattainable level for the others, the reasons are mainly two. The starting raw material comes from the Calabrian black pig, a local specie free range bred endowed with great taste and organoleptic properties. The meats of this pork variety give a softness both in taste and consistency, that is not possible to find in products derived from other porks meats. The other motivation is the perfect balance of spices and red hot chili pepper, which gives a pleasant hot note, exhaling the black pig natural taste without covering it. Perfect as an appetizer on toasted bread, in a pasta sauce to give it a sprint or on a pizza paired with some gorgonzola cheese.

As we've just told you about our Christmas products and special Christmas boxes, so we're giving you one of the most famous and typical Italian Christmas recipes: the cotechino with lentils. In this case we're using the Musetto - Salumificio Lovison, which is a very special kind of cotechino famous among all the Italian gastronomy passionates and chefs. Many things makes this product different from the average cotechino, from the meat which come from 100% Friulian porks bred without GMO animal feeds , to the part of the pork used (cheeks, throat, shin and rind) and the secret mixture of spices which make it both tasty and delicate. Ingredients: Musetto - Salumificio Lovison, Black lentils Sicily - Azienda Agricola Agrirape, onion, carrot, celery, vegetable broth, Organic extra virgin olive oil - Adamo, bay leaf, salt, pepper. First, starting from cold water, make the musetto boiling for 3 hours. Meanwhile chop the onion, carrot and celery, put them in a wide frying pan with some evo oil and make them stir fry adding the lentils, covering all with vegetable broth and make it cook for 1 hour and a half adding a bay leaf. When the lentils will be ready season with salt and pepper, cut the musetto into slices and put them in the pan with the lentils.

If you have ever visited central Italy it's impossibile that you haven't come across a a shop or food truck selling a magnificent sandwich with Porchetta. It is difficult to establish precisely the year of the born of this product, but it was surely invented before the Romans. This recipe has reached its highest expression in a small village in the province of Rome called Ariccia, that nowadays, thanks to this gastronomic excellence, has an important place in the most famous culinary guides and books. What mainly characterizes the Porchetta di Ariccia IGP is the awsome crunchiness of the bacon rind, obtained thanks to a precise cooking. The meats used come exclusively from porks born, bred and butchered in Italy and are perfectly balanced in a 70-30% proportion between the thin and the fat parts. It is season using only products cultivated in Italy as rosemary, garlic, fennel seeds, finally a lot of black pepper and good sea salt. All the Ariccia porchetta producers would agree that the best way to appreciate this product is a simple sandwich, in this case "less is more". So we're giving you our personal recipe: sandwich with Porchetta di Ariccia IGP, argula and home made mayonnaise. Firstly toast 2 slices of a good Stonebaked organic Pugliese type bread - Forno Astori. Meanwhile in a mixer put two eggs and turn on the mixer adding the seeds oil little by little. When the mayonnaise will be beaten add some Sicilian lemons Verdelli juice and season with some salt (and a touch of mustard too if you like it). Put the mayonnaise on the lower slice of bread, then the arugula and finally abundant porchetta. With this sandwich we recommend to drink a decise character beer like OI Beer.

Mortadella is a typical flavorful Emilian cold cut, which is usually made using the less noble parts of the pork. Differently from the average Mortadella Favola - Palmieri is obtained using only the shoulder of 100% Italian porks fed with natural animal feed, selecting meats coming from the breedings among the PDO Parma and San Daniele circuit, and it is gluten free too. Mortadella Favola is also the only which is stuffed and cooked in natural pork rind, using the stone ovens which have been active since the company foundation in 1961. Personally we think the best way to taste this incredible cold cut is one and only: Hot bread Stonebaked organic Pugliese type bread - Forno Astori, Mortadella Favola - Palmieri- and a final touch of Pistachio pesto - Azienda Agricola Biologica Adamo#.

What makes Salame punta di coltello - Salumificio Lovison different form the other salami? Of course the raw materials, in fact the porks eat only natural OMG FREE cereals exclusively in Friulian farms. But the main reason is the hand chopping of the meat in 2cm square pieces and then a 3 months seasoning. This rough grain consistency will exalt and make you feel the real taste of the meats.

What makes Salame punta di coltello - Salumificio Lovison different form the other salami? Of course the raw materials, in fact the porks eat only natural OMG FREE cereals exclusively in Friulian farms. But the main reason is the hand chopping of the meat in 2cm square pieces and then a 3 months seasoning. This rough grain consistency will exalt and make you feel the real taste of the meats.