Salamis
From the best Parma 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.
The curing mixture makes the difference
Spices, aromas and ingredients typical of local traditions.
To each
his own
History
Each region preserves a tradition and production method that varies according to the different village pork butchers. 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.
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Langhirano salami – Italian Certified Supply Chain, about 900 gr
28,99 € (Tax included)
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