Salami, a quintessential product in any Italian delicatessen, is our flagship product.Anthony and Gepe, the two Borra brothers, were still boys when they began to produce salami: their original recipe follows the ancient tradition.A mixture of lean cuts expertly blended with spices, herbs and salt.The salamis are first dried, then encased and tied to be carefully aged.Every day, the expert eye of the master butcher monitors them, tends to them... loves them.Available in various forms, ranging from bite-sized chunks to chitterlings, they are seasoned with pepper, mace and allspice.On ageing, a light mould forms on the outside, which helps preserve the unique flavour.
Delicious in the classic sandwich, they also taste fabulous with a breadstick.
Same blend, same taste, different shapes:
If the salami is our flagship product, "Quality First" it is our motto.We only choose the best, leanest cuts, removing tendons and nerves, to produce our salami that is low in fat and salt.The result is a delicate, sweet and aromatic product.We "pamper" the meat from the moment it is blended, wrapping it in exclusively natural casings. It is hand-tied and after drying, it undergoes our careful ageing process, which is based on the wisdom of tradition.It is available in all sizes, from bocconcini - bite-sized chunks - to crespone - chitterlings.Great in the classic sandwich, it is superb on a charcuterie board, and great for sharing in slices at the dinner table.
The "Quality First" formats are:
Faithful to the traditions of Cuneo, we were among the founders of CON.SA.TI ( "Consortium for the protection and monitoring of typical Cuneo delicatessens") and since then we produce sausages according to these specifications and using these traditional recipes.The meat used comes exclusively from animals controlled by the Consortium, who come from farms enrolled in the Consortium and who are based in the province of Cuneo.Of these, only the best cuts are used for the production of salamis approved by CON.SA.TI.The clever seasoning, care and ageing are the task of our master butchers, who give our salami its delicate and unique flavour.
We offer it in two different formats:
- The Turista ("Tourist") CON.SA.TI.A salami of about 300 grammes tied in rows of three pieces, stuffed in natural casings and rigorously hand-tied;
- The Rosa ("Pink") CON.SA.TI.A salami sausage of about 800 grammes in a typical large casing, tied by hand using a skilled process.
The Crespone Milano has ancient origins from the Lombardy region, but is traditionally a fine-grained salami for thick slicing, with a sweet taste that is intense and refined.Cured by a careful, slow ageing process, it has a characteristic deep red colour, mottled with the white of the ground fat.It makes a quick and tasty snack, ideal for break times. It can also be enjoyed thinly-sliced on bread as an indulgent aperitif.
NAPLES STYLE "SAUSAGE" - CRUSHED AND SPICY
Our salami is available in this spicy variant.We add Calabrian hot peppers to the traditional spice mix, which gives this salami a characteristic spicy taste, and a unique reddish colour.Delicious and excellent when sliced, it is a main ingredient in paella where it is lightly sautéed on its own, as well as an essential ingredient for Diavola pizza topping.Diced and seared, it is also excellent for hot sauces to pour over pasta for a sublime dish.
It comes in our classic horsehoe shape or traditional spicy schiacciata piccante, and the classic oval slice.