Prosciutto crudo (Italian cured ham) is one of the most delicious, lean, and healthy varieties of typical Italian charcuterie that there is.
This product is as ingrained in Italy’s culinary DNA as pasta—and the enjoyment of it starts just about as early in a young Italian’s life. Like Parmigiano Reggiano and extra-virgin olive oil, prosciutto crudo is so natural and healthy that it is one of the first adult foods that babies are given to eat in Italy.
It’s simply irresistible for children—and most adults.
Fabriano salami has a medium-long curing time and is made using very finely minced lean pork shoulder, chopped ham and other lean cuts of pork, enriched with approximately 10% small squares of chopped lard and seasoned with red or white wine. The product is then spiced with ground pepper and whole peppercorns, garlic mixed with local wine, and is hand tied in a natural skin or piece of gut before being dried for a short period and then cured.
The most traditional salami of the Marche region, this cured meat has time-honoured origins and is renowned for being soft and spreadable.
This Ciauscolo has been awarded European PGI recognition for its exclusively Italian quality and genuineness.
The ciauscolo is a typical sausage that comes originally from the Monti Sibillini area in Le Marche region. It is produced today in the areas of Ancona, Macerata and Ascoli Piceno.