Italian Salami

Salame di Felino

Considered the finest of the Italian salami, this pure pork sausage is made by hand in the village of Felino, in the area around Parma. It is made of relatively finely ground pork mixed with a small quantity of pure pork fat and flavoured with white wine, garlic and whole peppercorns. It has a subtle flavour and succulent texture.

Genoa Salami

This mildly spicy salami traditionally contains pork with a high proportion of veal. It is typically seasoned with garlic, salt, white peppercorns and red wine before being dry cured or smoked cured.

Cotto Salami

A semi-soft beef and pork salami highly seasoned with garlic and studded with whole black peppercorns.

Salame Napolitano (Neapolitan Salami)

A spicy-hot salami made from pork and beef and seasoned with pepper, chilli flakes, garlic, and wine.

Salame Finocchiona

This salami is made from finely ground pork and fat that has been seasoned with fennel seeds, white pepper and then aged for a long period of time.

Cacciatorini

Also known as cacciatore, cacciatoro or salame Milanese.

A small rustic salami, designed to be carried in hunter's pockets and eaten as a lunch meal. It is usually made from equal parts of pork and beef and seasoned with black pepper, garlic, spices and dry white wine. It may be thinly sliced for sandwiches or cut into chunks to add to add flavour to other dishes.