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Best Emilian Salami Types
This cured pork sausage originates from Felino, a small town located in the province of Parma, where herds of pigs are raised and pastured in the wild, verdant ranges of the densely forested Baganza valley. Salame Felino has been produced for centuries, using only the best pork meat: carefully selected cuts from pig's shoulder, belly, and ham.
The meat is coarsely ground and seasoned with salt and pepper, after which white wine and whole peppercorns are added to the mixture. Finally, the meat is stuffed into natural casings and Felino sausages are left to slowly mature in the favorable microclimate of the Parma area, acquiring their sweet flavor and a distinctively delicate aroma.
THE BEST Salame Felino Salamis
This famous cured sausage originates from the province of Piacenza, the westernmost of nine provinces in the Emilia-Romagna region, nestled between the river Po and the Apennines. It is often said that the 15th-century tradesmen from the neighboring Lombardy could easily distinguish cured meats from Piacenza among a myriad of charcuterie specialties found in Emilia-Romagna.
In fact, in the early 1700s, the prized salame Piacentino was commonly served in royal households of Italy, France and Spain. The recipe for this delicacy hasn't changed since: pork belly fat and lean meat cuts are coarsely ground, combined with sugar, salt, pepper, nutmeg, garlic, and finally infused with a top-quality red wine which makes the fragrant aroma of salame Piacentino uniquely intense.
Salame gentile di Mora Romagnola is a traditional Italian cured sausage made from Mora Romagnola pork, a rare and prized heritage breed native to the Emilia-Romagna region. This salami is known for its rich, delicate flavor, fine marbling, and smooth texture, distinguishing it from more common varieties.
The Mora Romagnola pig, an ancient breed with dark bristles and a slow growth cycle, produces exceptionally high-quality meat, characterized by a well-balanced fat content, deep color, and intense, sweet flavor. Salame gentile is made using select cuts of pork, which are finely ground and seasoned with a traditional blend of salt, black pepper, garlic, and wine, sometimes incorporating additional spices that enhance its aromatic complexity.
THE BEST Salame gentile di Mora Romagnola Salamis
MAIN INGREDIENTS
Zia ferrarese is a traditional salami originating from Ferrara. The salami is made with pork and it's flavored with salt, pepper, and garlic that's been marinated in white wine. The seasoned mixture is stuffed into a thin casing called zia and it's then wrapped with fine string and left to mature in humid cellars for five to six months before consumption.
It's recommended to enjoy zia ferrarese thinly sliced and served with bread or slices of melon. The origins of this salami date back to the late Renaissance period, and it was first mentioned in the recipe book of Cristoforo da Messisbugo, master chef of the Este court.
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Best Emilian Salami Producers
Salumificio Mec Palmieri is a renowned Italian producer of cured meat specialties, driven by a long-standing tradition and a passion for exceptional quality. Located in the heart of Emilia-Romagna, a region famous for its rich culinary heritage, the company stands out for its carefully selected ingredients and traditional production methods that ensure authentic flavor and outstanding texture in every product.
Best known for its mortadella, it represents a perfect blend of craftsmanship, innovation, and respect for tradition. Each product is the result of strictly controlled processes, from meat selection to precise processing and maturation, achieving a unique aroma and superior quality.
BEST Salumificio Mec Palmieri Meat Products
Artigianquality is a family-owned Italian company dedicated to preserving tradition and delivering the finest quality mortadella. Based in Bologna, the birthplace of this iconic delicacy, Artigianquality combines generations of expertise, artisanal craftsmanship, and carefully selected ingredients to create products of unparalleled flavor and texture.
Their range includes classic mortadella, crafted following traditional recipes, as well as organic mortadella "Sette Chiese", designed for those who appreciate natural and wholesome delicacies. Every product is handmade and naturally matured, ensuring a rich, full-bodied taste that embodies the essence of Italian gastronomy.
BEST Artigianquality Meat Products
Macelleria Zivieri is a renowned Italian butcher shop and delicatessen that seamlessly blends tradition and innovation in crafting premium meat products. Located in the heart of Emilia-Romagna, it is celebrated for its dedication to quality, sustainable production, and respect for local gastronomic heritage.
Their selection features carefully sourced meats, including Piemontese beef, pork, game, and poultry, along with delicacies prepared using time-honored techniques. Macelleria Zivieri holds prestigious certifications, such as the Slow Food recognition for biodiversity preservation, and has won multiple awards for producing some of Italy’s finest cured meats.
BEST Macelleria Massimo Zivieri Meat Products
Cavalier Umberto Boschi is a renowned Italian producer of cured meats based in Felino, in the Parma region. The family tradition began in 1922 when Umberto Boschi, with the help of his wife Rosa, founded the company, which is now in the hands of the fourth generation of the family.
The company is best known for its Salame Felino IGP, a traditional sausage that has become their trademark. The company prides itself on a controlled supply chain and its commitment to maintaining high-quality standards at every stage of production, from raw material selection to the final product.
BEST Cavalier Umberto Boschi Meat Products
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Best Emilian Salamis
Mortadella Favola Gran Riserva is a premium Italian delicacy renowned for its unique flavor and exceptional quality. Made exclusively from carefully selected Italian pork, including the shoulder of heavy pigs, and enriched with guanciale for the preparation of "lardini" fat cubes, this mortadella follows a simple and natural recipe.
The seasoning includes integral sea salt from Cervia, natural aromas, and honey, which contribute to its delicate aroma and easy digestibility. This mortadella is unique as it is stuffed and cooked in a thin, natural pork casing, hand-sewn, and branded with a fire stamp, while the binding is done manually using a special tricolor ribbon.
Mortadella Mora Mora is a premium delicacy made from Mora Romagnola pork, an indigenous Italian breed renowned for its exceptional texture and rich flavor. This exclusive mortadella is handcrafted using traditional methods and carefully selected natural ingredients, including fresh garlic and integral salt from Cervia, without the addition of nitrites, nitrates, gluten, or lactose.
Its authentic aroma and perfectly creamy texture make it an essential part of any gourmet experience, whether enjoyed in classic Italian pairings or as part of a sophisticated charcuterie selection.
Salame Gentile di Mora Romagnola is a premium cured meat delicacy made from the meat of the native Mora Romagnola pig breed, raised in semi-wild conditions on the Zivieri family farms in the heart of Emilia-Romagna. This salami is the result of meticulous artisanal craftsmanship, using only the finest cuts of pork, with minimal additions of salt, pepper, and natural spices to preserve its authentic flavor.
The name "Gentile" comes from the special natural casing used, which allows for a slow and even curing process. Thanks to the high intramuscular fat content (marbling) in Mora Romagnola pork, this salami develops a rich aroma, delicate texture, and exceptional juiciness, making it a true gourmet delight.
Salame Gentile is made from carefully selected pork meat, seasoned with salt, wine, garlic, pepper, and a preservative (E252). What sets Salame Gentile apart is its unique two-layer casing, with a thin layer of fat in between, ensuring the salami remains tender and moist during its minimum three-month aging process.
This salami embodies the spirit of Italian craftsmanship, with its delicate balance of flavors and exquisite texture, making it a true treat for connoisseurs.
Salame Gentile is a traditional Italian salami made by Antica Ardenga, a company known for producing high-quality cured meats using traditional methods. This particular salami is crafted with carefully selected pork meat, which is finely ground and seasoned with a blend of spices.
The meat mixture is then encased in natural casing and left to dry and mature. What makes Salame Gentile special is its delicate texture and flavor, which come from a slow and natural aging process. The production process does not include artificial preservatives, ensuring a pure and authentic taste.
Salame Felino IGP from Cavalier Umberto Boschi is a high-quality traditional Italian sausage, produced in the town of Felino, in the Parma region. The recipe, passed down through generations, is made from finely ground pork, seasoned with only sea salt and black pepper.
The salami is created using a unique cut of meat known as "trito di banco" from the shoulder, which is carefully selected for its quality. The product is naturally lean, with no added fat, making it one of the healthiest cured meats available. The salami is aged for a minimum of 30 days and can be enjoyed at varying stages of aging, from soft and sweet to more intensely flavored.
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