Menu Section: Italian specialty salami

CURED PORK MEAT WITH PORK BACON, SALT, SPICES, HERBS, FLAVOURINGS.
AGED 90-100 DAYS

CURED SALAME FROM SELECT PREMIUM PORK MEAT IN SIENA AREA

CURED PORK SALAME INFUSED WITH CHIANTI WINE.

SALAME TOSCANO IS A TRADITIONAL
ITALIAN SALAMI HAILING FROM TUSCANY.
IT IS PRODUCED WITH PORK HAM, SHOULDER, LEAN BELLY, LARD, & SPICES.

MADE WITH PRIME CUTS OF PORK, SALT, PEPPER & A PINCH OF GARLIC. LITERALLY MEANS "HUNTER'S SALAMI” & OWES IT’S NAME TO ITS SMALL, COMPACT SHAPE.

A VERY POPULAR SALAMI IN ITALY, TRADITIONALLY FROM NAPLES, NAPOLI DOLCE IS MADE OF EQUAL PARTS PORK & PORK FAT. THE GARLIC, PEPPER & WINE CONTRIBUTE TO ITS SWEETNESS.

CURED PORK MEAT, SEASONED WITH WILD FENNEL SEEDS, RED WINE, SALT, & PEPPER.
IT IS FERMENTED & THEN DRIED FOR NOT LESS THAN FIVE MONTHS. DISTINCTIVE AROMA THANKS TO THE FENNEL SEED & MARBLING FAT

FINE PORK MIXTURE DRESSED WITH FLAVOURINGS & SPICES, THEN FILLED INTO CASING. ITS CHARACTERISTIC “RICE GRAIN” MIXTURE DETERMINES AN EVEN DISTRIBUTION OF LEAN AND FATTY PARTS.

CURED SALAME INFUSED WITH SUMMER TRUFFLE INTO FINELY MINCED PORK MEAT. IT HAS INCREDIBLE FLAVOUR AND LENGTH.