Italian Sausages

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 ... READ MORE

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 sau... READ MORE

'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 farme... READ MORE

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 ... READ MORE

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 b... READ MORE

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 season... READ MORE

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 casing... READ MORE

Pisto is a typical product from the province of Mantua, and it is very similar to cotechino. Born out of a wish to use leftovers from salami production, today it is recognized as a Prodotto Agroalimentare Tradizionale of... READ MORE

Mortandela is a traditional cured meat product originating from the Trentino and val di Non area. This smoked pork product was usually made from shoulder, jowls and leg, belly, and sometimes heart, lungs, tongue, and liver, but nowadays it's often... READ MORE

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... READ MORE

‘Nduja di Spilinga is a traditional, spicy, spreadable pork sausage from the town of Spilinga, located in the region of Calabria in southern Italy. It is widely regarded as the authentic and original version of ‘nduja and is celebrated... READ MORE

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... READ MORE

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-... READ MORE

Salame di Patate, or salampatata, is a traditional sausage from the Piedmont region of Italy, particularly the Canavese area. It combines boiled potatoes with an equal mix of lean and fatty pork, seasoned with spices like pepper, cinnamon, nutmeg,... READ MORE

Biroldo is a dark red Tuscan blood sausage, spotted with lighter-colored chunks of meat and fat. It is traditionally made with parts of pig offal that wouldn't be used for other sausages, such as heart, lungs, and tongue. Typical flavorings includ... READ MORE

Mortadella di Prato is a traditional sausage made from pork and selected spices and flavorings. Made in Tuscany since the 16th century, mortadella was first introduced as a way to make use of pork cuts of lesser quality and meat ... READ MORE

Kaminwurz is a type of smoked, air-dried sausage that originates from South Tyrol, typically made from a mixture of pork and beef, although variations can include other meats such as venison. The meat is seasoned with a blend of spices that may in... READ MORE

Biroldo is an Italian dark brown blood sausage, spotted with lighter-colored chunks of meat and fat. The Tuscan biroldo is traditionally made with parts of pig offal that wouldn't be used for other sausages, such as heart, lungs, and tongue, but t... READ MORE

Mortadella di Campotosto is a traditional cured meat product originating from the town of Campotosto in the Abruzzo region. It is made primarily from finely minced lean pork, often using shoulder and leg cuts, which is mixed with some minced pance... READ MORE

Lucanica di Picerno is a traditional sausage from the Basilicata region of southern Italy, made from select cuts of pork, including shoulder, neck, belly, and ham trimmings. It is seasoned with a distinct blend of wild fennel seeds, black pepper, ... READ MORE

Ventricina Teramana is a soft, spreadable sausage prepared around the Abruzzan city of Teramo. Made with fattier parts of pork, lard, garlic, rosemary, fennel seeds, peperoncini, orange zest, and salt, ventricina Teramana is either placed in natur... READ MORE

Sardinian salsiccia di cinghiale is a traditional sausage crafted from wild boar meat, a prized ingredient that reflects the island's rich hunting heritage and culinary traditions. Wild boar, known as cinghiale in Italian, offers a gamey, earthy f... READ MORE

Pestàt di Fagagna is an unusual Italian sausage originating from Fagagna in the province of Udine. The pestàt is made in order to preserve the aromas and flavors of vegetables and herbs in pork lard. In Fagagna, the pork butchers kno... READ MORE

Salsiccia secca di Desulo is a traditional cured sausage crafted from high-quality pork that combines lean and fatty cuts seasoned with salt, black pepper, and often wild fennel seeds, reflecting the natural flavors of the region. The preparation ... READ MORE

Produced in the province of Salerno, mainly in Ricigliano and San Gregorio, this traditional Italian sausage consists of lean pork cuts, pork fat, salt, and peppercorns. When the mixture is placed into intestines, the sausage is pierced to let the... READ MORE