Liguria Salami

Coppa

Pork Salami
charcuterie, consisting of pork; cylindrical shape, slightly thinner at the ends, about 30 cm long with a diameter of about 10 cm.

Frizze

Pork Salami
This type of offal production was more than thirty years ago and has spread to almost all municipalities in the valley Bormida.

Gambetto di maiale

Pork Salami
This type of offal production was more than thirty years ago and has spread to almost all municipalities in the valley Bormida.

Gigante nera d’Italia

Chicken
The Giant Black race was selected in Liguria in 1929, specifically for the characteristics of this region. Reaching the great weight of 4 pounds is ranked among the heavy breeds. It’s distinguishable by its black plumage of the elegant green tint.

Mostardella

Savory salami best eaten in thick slices; good grilled.

Pancetta

It’s fatty meat from the pig’s belly, shaped in rectangles or coiled. Essentially it is un-smoked bacon; it is served raw as an antipasto or cooked in numerous dishes.

Pate di lardo

The pate comes from the manufacture of bacon fat pig, salted and flavored with local herbs, can be eaten spread on bread slices just heated.

Prosciutta Castelnovese

The product results from the ability of a family of salumai Castelnuovo Magra has managed to blend tradition with the Ligurian Tuscan salami, creating a unique for its delicate aroma and delicious taste, enhanced by bread and wine red.

Prosciutto cotto di Sassello Jacob

Cured ham, produced following an ancient recipe with over a hundred years from a grocery store butcher Jacob Sassello. The conduct of the activity is nearly familiar.

Salame coi lardelli

Pork and beef
Subtle salami flavored with black pepper and garlic.

Salame di Sant’Olcese

Pork and beef
Subtle salami flavored with black pepper and garlic.

Salame crudo e cotto di Sassello

Pork and beef
Salami, both cooked and raw, is a sausage handcrafted to a traditional recipe of the area of Sassello.

Salame Genovese

Genoa Salami – Salami made from coarsely ground meat; spiked with white wine.

Salamino di animelle e sangue di maiale

Pork and beef
The pig’s blood mixed in equal parts with fresh milk, topped with pine nuts, salt, pepper, and sweetbreads, is cut into small pieces and saute with the onion. It is all in the bag pork intestines and salami, tied with string, taking sausages of 400-500 grams. They consume freshly cooked in the pot.

Salsiccia di Pignone

Pork and beef
The sausage processing is an ancient tradition of Pignone, again witnessed by many in the country until a few decades ago. All families reared one or more pigs, and meat processing was performed with experts’ help.

Salsiccia Ligure

Pork and beef
Sausage or pork sausage-shaped tube with a 2-3 cm diameter, medium-grain dough, with a fat percentage of 15-16%, the salt mixture but generally not too spicy.

Sanguinacci

Pork and beef
The saguinacci can be enjoyed after being boiled, fried in a pan with onions. Sausages of sweetbreads and pig’s blood (sausage, fresh, cooked).

Testa in Cassetta

Pork Salami
Delicately flavored, fatty head cheese.

Zeraria

Pork and beef
The swine (including rind, cheek, tongue, and muscles), boiled with spices that vary from area to area, when cooked is boned, cut with a knife, and put the mixture into molds shaped trunk. Left for a few days, and consumed sliced.

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