Salami & Fillet cut to half

a delightful discovery

27.00 / VAT included

Typical specialty from Emilia Romagna


Maturation: at least 60/70 days
Weight: kg. 0,7 +/- 0,150
Packing: Sold whole or in vacuum-packed halves
Whole: Store in a cool place.
Sliced and vacuum packed: store at 0-4°C

Download product’s technical specifications

A very pleasant discovery

A salami made exclusively with meat from heavy Po Valley pigs, with an exquisite whole fillet of pork enclosed inside.
Filled in natural casings, hand tied and matured for over two months.
This is a union of two great flavours from the local deli meat tradition: classic medium-minced salami in the Emilian tradition and highly select fillets of pork.
A double pleasure, to savour as a delightful discovery.

Chef’s Tips

This deli meat product is, in itself, a combination of two tastes, which is why we recommend enjoying it without any other food pairings.
Simply serve with good quality bread or on canapés, matched with a lightly sparkling white wine or dry Spumante.

Additional information
Weight 0.85 kg

Discover The Range

We are located in the tastiest part of Italy: Langhirano, near Parma, Emilia, the beating heart of Italian gastronomic quality.

Langhirano is a revered site for any gourmet who’s fond of air cured ham. Only here, in the valley where the Parma Creek runs, the weather agents provide the unique conditions that allow the perfect seasoning process for Parma Ham and the other great cold cuts of Parma tradition.
We have worked here since 1956. 

Discover the complete range