Salami

The most popular type of salami!Most of it is red meat, mixed with some fat, minced finely! 3 months aging period! The diameter is 8-10cm.

Traditional salami from Parma region! Sweet and tender taste! Long, thin and coarsely-grinded salami.

One of the typical South Italian salami. Adding wine to low fat meat gives sensitive flavour to our Napoli Salami.

One of Specialities in southern Italy. It's hot salami, and good combination with Napolitan pizza.

In order to make this salami, the maker used the "king of wine" Barolo, thus bringing the specific aroma and taste to this gourmet product.

This salami has a very special aroma, coming from the usage of truffles in it.

The same parts used from high grade ham cruttello, it is rare salami made by medium size ground. It used soft buttock meat, It is a high-grade salami that you can enjoy condensed taste and melting in the mouth.

This salami combines Parmesan cheese. Non-additives

This salami combines red wine. Non-additives

A slim type traditional salchichon from Northern Spain. 170g fixed weight package is for ease of use-up.

Made from pork meat and presented as sticks. Ideal for snacking.

A salami made from Hungarian national treasure “Mangalica Pork” by Pick’s traditional production method. Slightly smoked.

A salami made from white pig by Hungarian traditional production method which has been come down to Pick for 140 years.

Non-smoked Italian "Milano Salami" type salami. Well balanced between finely micned red meat and fat.