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Why is this type of salami considered so good by the industry experts? This artisan salami is totally hand stuffed into casing and tied up and has a delicate taste. It is made with precious parts of Italian pigs and it naturally matures in cool rooms 70-90 days. Only when the salumiere thinks it is ready, the salami is cut and packed. The presence of wine (Lambrusco di Sorbara) in the mixture gives it a special extra touch.


  • Salami from San Felice

    Artisan Salami matured 70-90 days.

    Strictly hand and locally-made according to typical recipes.

    Ingredients: Italian pork (ham, shoulder and pancetta 20-22%), salt, pepper, wine, dextrose and sucrose. Anti-oxidant: ascorbic acid, preservative: potassium nitrate.

    lactose free and gluten free.

    Artisan product.

    Cut in half and packed.

    Store from +3°C to +7°C.

    Sold by weight

    “Tradizioni e sapori di Modena” is the collective mark of the Chamber of Commerce for the products that are characterised by high typicality but that at the moment do not benefit from the protected designation of origin (PDO) or the protected geographical indication (PGI) realised according to specific production rules and strictly controlled.

We ship our products to several countries, please contact us for further information.
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