Salami has very ancient roots: over the centuries it has evolved into different varieties, to the point of forming a real family, with specialties for each region. Italian salami are distinguished from each other by the type of grinding of the meat (which can be fine, medium or coarse), by the spices and ingredients (garlic, chilli, fennel seeds, wine, etc.); characteristics which give each typology its own personality.

The meat, fat and any other ground ingredients are stuffed into sausages and left to mature.

And it is precisely towards the end of the seasoning that each salami acquires its typical aroma. There are many fine-grained Italian salamis, such as Milano salami or Napoli salami, medium-grained such as Felino PGI salami, Salame Piacentino PDO, or Italian Salamini alla Cacciatora PDO, known for their ‘pocket’ format. Here is our selection.

All products are available whole or sliced ​​in the practical MAP tray.

Tutti i prodotti sono disponibili interi o affettati nella pratica vaschetta ATM.