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Best Italian Sausage Types
'Nduja is a traditional spicy, spreadable pork sausage from Calabria, believed to originate in a small town of Spilinga. Known for its fiery flavor, creamy texture, and versatility in cooking, 'nduja originated in rural Calabria as a way for farmers to utilize less desirable cuts of pork by mixing them with a high concentration of chili peppers for preservation and flavor.
It is typically made from pork fat, meat (especially shoulder or belly), and an abundance of Calabrian chili peppers, which give it its distinctive red color and intense spiciness. The high fat content results in a soft, spreadable texture, setting it apart from traditional cured sausages.
THE BEST 'Nduja Sausages
Ventricina is a renowned Italian cured sausage, produced in the regions of Abruzzo and Molise. There are two main, significantly different varieties of this Italian delicacy produced in Abruzzo. Ventricina del Vastese is a hard, cured sausage made with coarsely chopped lean pork, garlic, sweet and spicy pepper, black pepper, and wild fennel seeds - it is usually enjoyed thickly sliced and paired with crusty bread.
On the other hand, ventricina Teramana is a soft, spreadable variety made with fattier parts of pork, lard, garlic, rosemary, fennel seeds, peperoncini, orange zest, and salt. It is best enjoyed spread over slices of homemade bread and paired with a glass of local red wine.
VARIATIONS OF Ventricina
Among the typical products of southern Italy, soppressata stands out as a type of Calabrian cured sausage, made from a mixture of coarsely ground finest pork cuts: ham, shoulder, and tenderloin, along with fat from the front loin.
The meat is seasoned with salt, black pepper, and strong or mild peperoncino. Stuffed into a natural casing and hand-tied with twine, it is left to mature for a minimum of 45 days in a cool, humid place to develop the rounded, savory taste that comes from slow ripening.
The Italian soppressata is a traditional sausage that comes in many different regional varieties. Soppressata sausages are mainly prepared with roughly cut pork meat and fat, while the Tuscan version also incorporates offal and closely resembles brawn or head cheese.
Unlike the typical pressed and dry varieties found in Basilicata, Apulia, and Calabria, the most common versions in Tuscany and Liguria are sold fresh and come in large, round shapes. The basic seasonings are salt and pepper, but depending on the region and tradition many other spices such as pepperoncinos or citrus zest can be used.
VARIATIONS OF Soppressata
Pitina is a traditional meat product originating from the province of Pordenone. It's made from a paste that contains lean meat (sheep, goat, roe deer, fallow deer, red deer or chamois) and fat (pork belly or shoulder). The meat and fat are seasoned with sea salt or rock salt, garlic, red wine, black pepper, and aromatic herbs.
The mixture is shaped into a ball, rolled in maize flour for preservation purposes, and it's then smoked over the embers of juniper wood and left to age. When cut, the pitina is lean with a fine grain. The aroma is smoky, while the flavor is rich and full-bodied.
This variety of smoked salami is typical of the Marche region, especially the Sibillini Mountains and the provinces of Macerata, Ancona, Ascoli Piceno, and Fermo. Ciauscolo is a spreadable pork sausage produced from different cuts such as shoulder, bacon and loin, with the addition of ham trimmings and lard.
The meat is seasoned with salt, spices, wine, garlic, and fennel seeds, and sometimes even Vincotto. It is then finely minced and stuffed into natural casings. Lastly, ciauscolo is cold-smoked for two days over juniper wood and left to dry.
THE BEST Ciauscolo Sausages
Traditionally produced in the Veneto region, namely the province of Vicenza, soprèssa Vicentina is considered to be the the best Venetian cold cut and the most famous type of sopressa. To make this Italian medium-grained cured sausage, only the best cuts of pork are used, including both belly and neck fat, as well as lean cuts such as coscia (leg), shoulder, neck, and loin, which determines the quality of the final product.
The meat is seasoned with salt, pepper, and garlic. Soprèssa Vicentina has a delicate peppery-sweet flavor, a pronounced aroma of garlic, and it is typically served as an appetizer alongside grilled polenta.
Mortadella Bologna is a traditional sausage made from pork, cubes of fat called lardelli, and selected spices. Closely related to the pig farming tradition of the Emilia-Romagna region, the origins of mortadella can be traced back to the ancient Bologna, namely the Etruscan city of Felsina and the surrounding areas rich in oak forests which provided tasty acorns and tubers for the numerous local swine, both wild and domesticated.
As suggested by its full name, the bountiful city of Bologna, nicknamed La Grassa (meaning the fat one), is the home of this famous sausage, although its production takes place throughout central-northern parts of Italy (the regions of Emilia-Romagna, Piedmont, Lombardy, Veneto, Trento, Marche, Lazio, and Tuscany).
THE BEST Mortadella Bologna Sausages
The origins of finocchiona can be traced all the way back to the Middle Ages, when fennel seeds, which were easily found in the fields all across Tuscany, were used as a substitute for the rare and expensive pepper. In fact, the name of this typical Tuscan salami comes from finocchio, the Italian word for fennel.
Finocchiona is made from finely ground pork neck and shoulder, ham trimmings, rump, lean belly, collar and flank. It's flavored and seasoned with salt, pepper, peppercorns, and garlic. The sausage is characterized mostly by the pronounced aroma of fennel seeds and sometimes even flowers, if used in the mince.
THE BEST Finocchiona Sausages
Strolghino is a short-matured Italian salami hailing from the lower Parma region. The salami is typically made by combining finely ground lean pork with salt, pepper, and spices, and then stuffing the meat mixture into thin natural casings.
This Italian delicacy has been traditionally prepared with the lean trimmings of the finest pork meat coming from pork legs used in the preparation of culatello and fiocchetto, both of which are highly prized cured meats originating in the Bassa Parmense area.
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Best Italian Sausage Producers
Antica Macelleria Falorni is a renowned butcher shop and producer based in Greve in Chianti, Tuscany, Italy, with a history spanning over 200 years. Established in 1806, the company has been producing high-quality meats, sausages, and cured products, preserving traditional methods while incorporating modern production techniques.
The shop offers a variety of Tuscany’s iconic salami, fresh meats, roasts, and sausages, all made with passion and care, passed down through nine generations. Their products are made using the finest cuts of meat, with a slow and careful aging process that ensures each product’s unique flavor.
BEST Macelleria Falorni 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
Agricola Tenca is an Italian family farm located in the Lombardy region, specifically around the town of Casalmaggiore. This farm specializes in the production of high-quality agricultural products, particularly in the fields of livestock farming and cured meats.
Agricola Tenca stands out for its cured meats, which include sausages and other pork delicacies, all made from carefully selected raw materials and traditional production techniques. Their offerings often feature specialties typical of the Lombardy region, produced with a focus on quality and natural ingredients.
Macelleria Ioppolo is a traditional butcher shop located in the heart of the Italian region of Calabria, specifically in the municipality of San Giorgio Morgeto, in the province of Reggio Calabria. This butcher shop is known for its dedication to the quality of meat and meat products, carefully selecting and offering only the best to its customers.
With a long-standing tradition, Macelleria Ioppolo offers a wide range of meat products, including fresh meats, sausages, cured meats, and specialties that are characteristic of Calabrian cuisine. The Ioppolo family, who owns the butcher shop, always strives to provide the best quality, using only meat from trusted and high-quality sources.
BEST Macelleria Ioppolo Meat Products
Macelleria Brocani 1921 is a family-owned butcher shop located in Loreto, in the province of Ancona, in the Marche region of Italy. Founded in 1921, this butcher shop is known for its traditional production of cured meats, particularly ciauscolo, a regional specialty.
Ciauscolo is a soft, spreadable cured meat made from selected cuts of pork, seasoned with garlic, salt, and pepper, and aged in natural casings. In addition to ciauscolo, Macelleria Brocani 1921 also produces other traditional products such as salami, fresh and dried liver sausages, and long meat products.
BEST Macelleria Brocani 1921 Meat Products
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Best Italian Sausages
AWARDS
Great Taste Awards - 2 stars
2024
This salami is one of the most recognizable products of Antica Macelleria Falorni, which takes pride in its long tradition of producing high-quality cured meats. Finocchiona IGP is made from premium pork meat that is carefully chopped and mixed with fennel seeds, giving this salami its distinctive aroma and flavor.
Fennel is not just a spice, but a key element that defines the unique taste of this salami. In addition to fennel, mild garlic, pepper, and olive oil are used to create a perfect balance of flavors. After the meat is seasoned, the salami is stuffed into natural casings and left to dry naturally, allowing its rich flavors to develop.
Ventricina del Vastese from Fattorie del Tratturo is a traditional cured meat product from the Abruzzo region. This dry sausage is made from carefully selected pork, seasoned with aromatic spices, including red pepper, garlic, and salt, which give it a rich, spicy flavor.
The meat is carefully chopped and ground, then naturally dried, contributing to its distinctive texture and intense taste. Through the aging process, the sausage develops a rich flavor, with subtle smoky notes and spiciness that are characteristic of this type of cured meat.
Salame di Fegato is a unique liver salami made from black pigs from Abruzzo. It is crafted with carefully measured ingredients by skilled butchers. The salami features primary aromas of yeast and cooked wine, with subtle, almost poetic notes of spice seeds.
This is a product for curious and adventurous palates, offering a rich and intriguing flavor. The ingredients include guanciale, salt, chopped pepper, fennel seeds, natural spices, and cooked wine. The salami is praised for its delicate and aromatic taste.
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.
'Nduja is one of the most famous specialties of Calabrian cuisine. This spicy, creamy cured meat product is made from pork, including parts of the meat, fat, and red pepper, which gives it its distinctive intense flavor and characteristic red color.
Macelleria Ioppolo uses traditional recipes and techniques to produce its 'Nduja, carefully selecting high-quality ingredients and meat from trusted sources. This product is handmade and dried in a specific way, which contributes to its rich and spicy taste, making it a true delicacy for lovers of spicy food.
Ciauscolo is a traditional cured meat product made by Macelleria Brocani 1921, a family-owned butcher shop based in Loreto, in the Marche region of Italy. Ciauscolo is a soft, spreadable salami, distinctive to this part of Italy, particularly known for its rich, aromatic flavor.
The preparation of Ciauscolo at Macelleria Brocani 1921 follows traditional methods passed down through generations. It is made from high-quality pork, carefully selected cuts, and a blend of garlic, salt, and pepper. The mixture is then stuffed into natural casings and allowed to age, resulting in a smooth and creamy texture that is perfect for spreading on bread or enjoying as a snack.
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