Salamis
From the best italian tradition
Salamis made just like in the old days
Salame Langhirano
From certified Italian supply chain and artisanal processing. Find out more
Salame Strolghino
Made with the trimmings of the lean parts of culatello, it's small and matured for a very short time. Find out more
A complete range
Not just typical local products but also a range of classics of the Italian tradition.
Salame BellEmilia
Made with ham meat, it's a product with little fat and lots of flavours. Find out more
To each
his own
History
Each region preserves a tradition and production method that varies according to the different village pork butchers. Spices, aromas and ingredients are typical of local traditions: there’s a salami for all tastes!
How we make our salami?
Frequently Asked Questions about salamis
The choice of casing depends on the type of traditional recipe we intend to make. All our casings are non-edible.
Moulds are small fungi that can form on the skin of salamis; they are crucial for maintaining moisture, for the maturation process of the stuffed deli meats, and for giving salamis their characteristic flavour. Naturally, the moulds that grow during the production of deli meats do not produce mycotoxins.
Catalogue
Do you want to know where to find Ferrarini Salamis?
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