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.
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.
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.
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.
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!
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).
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.
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.
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.
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 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 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.
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:
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.