Salami: our selection

What are you going to Italy, salami you can find! We could joke like that but it's the truth. From north to south, salami is l&' sausage par excellence, what distinguishes the Italian butcher culture. With different meats, different cuts, different spices, interpretations of places and local traditions. And are you ready to whet your palate with these authentic delicacies? In this section you can find all our salami, produced by companies d&' excellence that have raised them and looked after them like 'children' to get them directly to your home. More or less lean, more or less tanned with wines, lardells, seeds of aromas such as Tuscan fennel. Pepper at will but also sweet salt from Marsala or Cervia. Sophisa Vicentina DOP or Soppressa in general, changes only one p. All our products have been selected by experts to bring only the best of Italian pork production to your table.

Salami: our selection

How do we ship typical Italian salami

Spaghetti & Mandolino has always been synonymous with quality: we are l&' the only e-commerce in Italy that guarantees only excellent products and that, as such, deserve shipping and packaging in accordance with standard that preserves paragraph' integrity and the freshness of each cold cut thanks to special freshness-saving packages! In these products lies our Italian gastronomic history. Here you can take a trip along our boot trying the many types of salami that distinguish this delicious sausage from the Alps to &' Etna

History and production of salami

Salami is probably the sausage par excellence, the best known in the world. A sausage that can have different maturing lengths, obtained from a mixture of minced meat and fat. Its name derives from &' salting operation that allows its conservation. On our portal you can find a wide range of salami: from suppressa to fennel, from nebbie salami to chippo salami.

Salt and spices that vary locally (for example garlic, black or white pepper, ground or grain, fennel, mace) are added to meat and fat. The most commonly used meat is pork (mixed pork or pure pork). Some particular local salami are prepared with goat, sheep, horse, donkey, goose, game such as wild boar or offal. Other ingredients, depending on local traditions, may be turnips or blood. The fat is always pork, for organoleptic and storage reasons