Soppressina veneta, Salama ferrarese, Ventricina abruzzese

These are three appreciated typical Italian cold cuts.

Venetian Soppressina is made with fatty mixture that gives its sweet and soft flavour.

The original Salama da sugo from Ferrara is different from all other Italian salumi. Its mixture is made with different part of the pig, like pork neck, pork belly, neck fat, liver and tongue, seasoned with salt, pepper and red wine and stuffed into a pork casing. This sausage is left to age for six to nine months and it's characterized by strongly spiced, intense flavor. It has to be cooked in a pot of boiling water.

The original Abruzzi ventricina is really hot and spicy, made with natural ingredients and a lot of chili pepper...


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