A classic Italian Antipasto: hot Genoa salami, Milano salami, coppa di Parma, salami with prosciutto and prosciutto crudo.

Discover all the individual flavours of these renowned Italian specialties and entertain creating your own charcuterie board.

  • Hot Genoa Salami

    Seasoned with garlic, salt, peppercorn, paprika and hot pepper, this spicy salami stands out for its distinctive character and the perfectly balanced hot flavour.

    Pairs well with:
    Brie and aged cheddar, artisan crackers and Italian whites like Pinot Grigio.

  • Milano Salami

    One of the most famous salamis in Italy, still produced today with an old recipe passed down from one generation to the next. Using finely ground Italian pork and cured for at least 80 days, this salami delivers a sweet unmistakable flavour with garlic and black pepper scents.

    Pairs well with:
    Gouda or asemi-hard cheese, crackers, rustic bread and Tuscan red wines.

  • Coppa Di Parma

    Straight from the Parma region in the North of ltaly, the so-called “Food Valley’, this true aromatic delicacy comes from the pork neck.
    It is lightly salted adding black pepper, nutmeg and cloves and it is slowly cured for 120 days to deliver its unique celebrated sweet flavour.

    Pairs well with:
    Focaccia or crusty sourdough bread and a glass of Pinot Grigio.

  • Salami with Prosciutto

    A renowned specialty, well rooted in the southern Italy charcuterie tradition. Finely minced pork craftily blended with succulent prosciutto chunks makes for a very lean salami yet surprisingly delicately flavoured not to be missed in your charcuterie board.

    Pairs well with:
    Tangy feta cheese and Sauvignon Blanc or Riesling.

  • Prosciutto

    The essence of Italian charcuterie craftmanship and one ofthe most ancient deli meats recipes.
    Slowly matured on thebone for at least 12 months, it is made using only three ingredients: pork leg, sea salt and time conferring its distinctive sweet taste and extraordinary melting texture.

    Pairs well with:
    Mozzarella di bufala or slices of melon and red wine like Chianti.

TIPS TO BUILD YOUR OWN CHARCUTERIE BOARD

ingredients :

Hot Genoa salami: Pork . Salt . Seasoning (sugars [dextrose], potassium chloride, inulin, pepper extract) * Spices . Paprika * Sodium ascorbate * Potassium nitrate * Dehydrated garlic * Sodium nitrite ' Bacterial culture. Milano salami: Pork ' Salt ' Seasoning (sugars [dextrose], potassium chloride, inulin, pepper extract) * Spices ' Sodium ascorbate * Potassium nitrate * Dehydrated garlic ' Sodium nitrite * Bacterial culture. Salami with prosciutto: Pork * Salt * Seasoning (sugars [dextrose], potassium chloride, inulin, pepper extract), Spices . Sodium ascorbate ' Dehydrated garlic ' Potassium nitrate . Sodium nitrite . Bacterial culture. Coppa di Parma: Pork * Salt * Sugars (dextrose) * Sodium ascorbate * Spices * Dehydrated garlic * Potassium nitrate * Sodium nitrite . Spice extracts.

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