SALAMI TO BE COOKED
Let yourself be tempted by our best selection of salami to be cooked. All of them Taste Clean, Great quality, carefully selected ingredients.
Here is our entire range:
AGLIOLI - SALAMELLA
Our Aglioli-Salamelle are made with a lean Italian pork mix. They have strong tanning flavors, but also softness with a unique flavor.
They are a favourite of ours at a barbecue - cut lengthways and grilled they are delicious and a perfect sized portion. Always digestible, they do not crumble when cut and will not shrink during cooking.
Not too salty nor spicy, they are welcomed also by the more delicate palates
VANIGLIA DELLA BRIANZA
In Brianza this sausage has always been known as “vaniglia”, the name of an exotic and traditionally expensive spice with a distinctive and delicious smell known worldwide.
Our “Vaniglia” is made with pork rind and meats of the finest domestic pigs born, raised and slaughtered in Italy. the lean mix and balanced spices make it light and very palatable. It is not salty or spicy.
Its wonderful and unique flavour is delicate, try with spinach or mashed potatoes, or the traditional accompaniment of lentils.
BOCCIA DELLA BRIANZA
The BOCCIA of BRIANZA is made with the same mix as our “Vaniglia”: the difference is in the natural casing in which “Boccia” is cased: we use a calfs bladder.
Considering its size, it requires a longer cooking time which almost melts the rind and the meat, thus the Boccia flavors are released completely: serving the Boccia will be a delight!
The Boccia della Brianza is made meats of the finest domestic pigs born, raised and slaughtered in Italy.
The lean mix and the balanced spices make it light and easy to digest. It is not salty or spicy. Its wonderful flavour is matched by its delicate.
TRUE LIVER MORTADELLA OF BRIANZA:
This product is a real blast from the past, loved in different ways in different places:
In Alta Brianza it is boiled before being eaten with polenta or lentils or mashed potatoes. Further south from Monza it is eaten raw on top of hot polenta, when it is more mature and crumbly.
All great ways, and worth trying at the first opportunity.
WINNER OF THE VILLANI AWARD 2016
It 's our Christmas specialties along with "Cappello da prete": we make them once a year, but we make them delicious.
We use only fresh meat, pork rind, a proper spicy and a little salt.