Collection: Italian Charcuterie

A noble ham from Devodier’s ancient cellars, with a minimum natural curing of 30 months, without preservatives, and with a unique aroma and intense flavour.

Pure pork cooked sausage, finely ground: an unmistakable classic with an irresistible flavour.

The king of salamis.' Tender and sweet. An ancient Parma tradition, hand-made and coarse grained, as the ancient Norcini butchers prepared it, when travelling from town to town to make salumi.

Nicknamed ‘the money muscle’, it is marbled and tender with a full-flavoured taste.

Lean, soft and delicate, with hints of spices and herbs. Typical of the northern region of Italy.

Low water' aromatic ham from Emilia-Romagna. It is characterised by the soft pink colour of the slices, a particularly delicate perfume, a velvety texture, and a sweet flavour.

Lightly smoked on wood, and aged. Typical of the northern region of Italy.

A classic product from Emilia-Romagna. It is hand-salted, long cured and lightly spiced for a very refined taste.

Typical of this northern region of Italy. A long-aged, secret recipe from the Recla family.

This salamino has an intense aroma, with a strong and savoury profile. The defining characteristics of the Salame Toscano are the hints of garlic and black peppercorn, which combine harmoniously with the meat.

A spreadable salame with a fiery kick. Delicious spread on crusty bread or bruschette, topped with honey or moscato grape nectar.