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Cured Meats

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Salami & Sausages

Bazza natural salami with garlic 550 gr

30,00 €

The Bazza Natural Salami with Garlic is traditionally produced in Veneto, in the north of Italy. The particularity of this salami lies in its processing: only selected meat is used, together with sea salt, crushed pepper and garlic. It is then bagged and hand tied in natural casings, without preservatives.

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Salami & Sausages

Bazza natural salami without garlic 550 gr

30,00 €

The Bazza Natural Salami with Garlic is traditionally produced in Veneto, in the north of Italy. The particularity of this salami lies in its processing: only selected meat is used, together with sea salt, crushed pepper and garlic. It is then bagged and hand tied in natural casings, without preservatives.

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Promo 15%

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Best of Italy Selection – Prosciutto, Parmesan, Balsamic Vinegar, Bresaola, Pecorino, Oil and Calabrian hot pepper

~~133,00 €~~ 113,00 €

We at Volpetti offer you a tribute to the world-renowned Italian gastronomic tradition, a set of 7 famous specialties at a special price:

Scroll down to discover the details of the promotion!

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Bresaola Air-Cured Beef

Bresaola from Valchiavenna, piece

20,70 € – 69,00 €

Valchiavenna is an Italian alpine valley North of Lake Como, and a historical producer of Bresaola, the most famous beef salume (cured meat) from Italy.

This Bresaola is made by the Del Curto brothers in the heart of Valchiavenna. It is smoked using Pine woods, hence its intense taste.

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Bresaola Air-Cured Beef

Bresaola from Valchiavenna, sliced

6,90 € – 69,00 €

Valchiavenna is an Italian alpine valley North of Lake Como, and a historical producer of Bresaola, the most famous beef salume (cured meat) from Italy.

This Bresaola is made by the Del Curto brothers in the heart of Valchiavenna. It is smoked using Pine woods, hence its intense taste.

2 review(s)

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Bresaola Air-Cured Beef

Bresaola from Valtellina PGI, piece

23,00 € – 46,00 €

Valtellina is an alpine valley in Lombardy, Northern Italy, bordering Switzerland. Together with Valchiavenna, it is a historical producer of beef Bresaola, the leanest and healthiest among the Italian salumi (cured meats).

This PGI-certified Bresaola is made by spicing and air-curing only the best part of the beef topside.

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Bresaola Air-Cured Beef

Bresaola from Valtellina PGI, sliced

4,60 € – 46,00 €

Valtellina is an alpine valley in Lombardy, Northern Italy, bordering Switzerland. Together with Valchiavenna, it is a historical producer of beef Bresaola, the leanest and healthiest among the Italian salumi (cured meats).

This PGI-certified Bresaola is made by spicing and air-curing only the best part of the beef topside.

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Promo 15%

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Bresaola, Parmigiano and Balsamic Vinegar – Italian Summer

~~53,00 €~~ 45,00 €

Volpetti’s Summer is of quality: Bresaola, Parmesan and Balsamic Vinegar of Modena are the best protagonists of many fresh, light and at the same time delicious and inviting dishes. We offer you this famous Italian specialties with guaranteed quality and purchasable at a special price!

Take advantage of the promotion now!

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Salami & Sausages

Calabrian Soppressata Salami PDO

17,55 €

The Calabrian Soppressata PDO is a salami typical from Calabria, in the South of Italy. The distinctive characteristic of this product is its ingredients: pork meat, medium grinding, seasoned with chilli pepper from Calabria and bagged in natural casings. The Calabrian Soppressata has the PDO certification (Protected Designation of Origin).

2 review(s)

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Coppa & Capocollo Air-Cured Pork

Capocollo from Cinta Senese breed PDO, sliced

11,25 € – 75,00 €

The Capocollo is a traditional Italian and Corsican cured meat, made with the meat close to the pork’s neck. This Capocollo is from Cinta Senese pigs, which are bred free-range specifically in the Siena province; their meat is tasty and have a small amount of fat compared to most Italian breeds.

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Coppa & Capocollo Air-Cured Pork

Capocollo from Cinta Senese breed, PDO, whole piece 1400 gr

96,60 €

The Capocollo is a traditional Italian and Corsican cured meat, made with the meat close to the pork’s neck. This Capocollo is from Cinta Senese pigs, which are bred free-range specifically in the Siena province; their meat is tasty and have a small amount of fat compared to most Italian breeds.

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Bresaola Air-Cured Beef

Cecina from León PGI, piece

74,50 € – 149,00 €

PGI-certified smoked and cured beef sausage. Produced in the Spanish province of León.

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Bresaola Air-Cured Beef

Cecina from León PGI, sliced

22,35 € – 149,00 €

Cured beef sausage, smoked. Produced in the Spanish province of León.

1 review(s)

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Salami & Sausages

Chorizo Salami Joselito

13,80 € – 69,00 €

Chorizo is a salami made from pork meat, typical of Spain. The main feature of this product is its processing: a paste of grossly minced pork meat mixed with paprika and then left to dry in the open for 2 months.

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Coppa & Capocollo Air-Cured Pork

Coppa Piacentina PDO, piece 850 gr

33,92 €

Coppa is a traditional Italian cured meat; it is stuffed into natural casings, hand-tied and aged at least 90 days.

This Coppa is PDO-certified and produced in the Piacenza province of Emilia Romagna, Northern Italy.

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Coppa & Capocollo Air-Cured Pork

Coppa Piacentina PDO, sliced

7,00 € – 45,00 €

Coppa is a traditional Italian cured meat; it is stuffed into natural casings, hand-tied and aged at least 90 days.

This Coppa is PDO-certified and produced in the Piacenza province of Emilia Romagna, Northern Italy.

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Coppa & Capocollo Air-Cured Pork

Coppa Piacentina PDO, whole piece

73,91 €

Coppa is a traditional Italian cured meat; it is stuffed into natural casings, hand-tied and aged at least 90 days.

This Coppa is PDO-certified and produced in the Piacenza province of Emilia Romagna, Northern Italy.

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Culatello Cured Ham

Culatello di Zibello Ham PDO, sliced

14,90 € – 149,00 €

The most valued part of the pork’s hind leg, stuffed in natural casings and cured up to 14 months. Slow food product.

2 review(s)

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Culatello Cured Ham

Culatello di Zibello Ham PDO, whole piece cleaned – Extra aged

535,50 €

The most valued part of the pork’s hind leg, stuffed in natural casings and cured up to 14 months. Slow food product.

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Pork Cheek, Bacon & Lard

Cured Guanciale (cured pork cheek), sliced

3,90 € – 39,00 €

Guanciale is the main ingredient of famous Carbonara and Amatriciana pasta sauces. The cheek of the pork is cured and seasoned with spices to give it a distinctive and characteristic flavour.

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Pork Cheek, Bacon & Lard

Cured guanciale (cured pork cheek), whole piece 1800 gr

59,00 €

Guanciale is the main ingredient of famous Carbonara and Amatriciana pasta sauces. The cheek of the pork is cured and seasoned with spices to give it a distinctive and characteristic flavour.

guanciale-pecorino-ricetta-carbonara

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Guanciale & Pecorino – Cook the Original Pasta Carbonara

27,90 €

Cook a perfect Carbonara at home with Volpetti’s Guanciale Cured Pork Cheek & Pecorino Romano!
One of the most famous couples of Roman cuisine, selected and guaranteed by Volpetti, finally at a special price:

Take advantage of the blundle now: buy them together!

1 review(s)

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Salami & Sausages

Ibérico Loin Joselito

25,35 € – 169,00 €

The Ibérico loin is a piece of meat typical from Spain. The main feature of this product is its processing: a paste of pork meat mixed with paprika, garlic and spices and then left to dry in the open for 3 months.

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Prosciutto Cured Ham

Jamón ibérico de Bellota (Iberian ham) CDO – 5 Jotas, sliced

29,90 € – 299,00 €

100% pure Iberian ham produced from free-range pigs fed solely on acorns.

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