The savory scent that rises when an air-dried salami is cut. The fine white layer on the casing, which speaks of good maturation. The dark red of the meat, streaked with fine veins of fat. Artisan sausages and salamis taste of the place where they were made.
Macelleria Falorni – Salami from Chianti
In Greve in Chianti, in the heart of the Tuscan wine region, Macelleria Falorni has been running its salumeria for generations. Truffle salami, fennel salami (Finocchiona IGP), wild boar salami, the spicy Piccante, and the robust bull salami from Chianina cattle – each variety a piece of Tuscany.
Metzgerei Steiner – Sausages from South Tyrol
From the South Tyrolean mountains come the Kaminwurzen (smoked sausages), Speckwurzen (bacon sausages), Hirschwurzen (venison sausages), and Zirbenwurzen (pine-flavored sausages) from Metzgerei Steiner. Smoked over beech wood, air-dried in mountain air, with the savory character that only altitude and tradition together create. Also Tyrolean bacon dumplings and cheese dumplings for quick South Tyrolean cuisine at home.
A good salami, a piece of bread, and a glass of wine – that's all a snack needs.
Antonio Viani – Prosciutto Crudo
Antonio Viani Imports brings classic Italian Prosciutto Crudo to the selection – air-dried, thinly sliced, with the sweetness that defines good ham.
All sausage and salami products are shipped chilled and will reach you in perfect condition.
