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Produced only with meat of pork belly, this bacon is sliced mellow, sweet and soft, salted and spiced to perfection. Perfect in the middle of a sandwich as the basis for a variety of recipes.


The pork cheek is the cheek of pork, a cut of pork path from lean veining (muscle) with a component of high-quality fat, with a different composition from fat (of the back fat) and bacon (fat belly). The consistency is harder than the bacon and the most distinctive flavor.


The salami is a cured and matured sausage obtained starting from a mixture of ground meat and fat. The name derives from the operation of salting that is necessary for preservation.

Salted Pork

The salted pork is a meat unmilled stuffed pig. It is a product with a long history. The name comes from the use of a specific part of the thigh (the buttock, in fact).


The ham is obtained from the dry salting of the pig thigh, particularly from animals that have reached a weight of around 150 kg


The sausage is a meat sausage, typical of many Italian regions and spread around the world. In Italy, according to the ingredients and the areas where it is produced, it assumes various names like sausage, sausage, salamina, salami or Salametto.

Pork Bresaola

Among the savory meat products, bresaola falls into the category of raw sausages in whole piece not smoked.
When sliced bresaola appears reddish in color, more or less dark or lit depending on the used meat, compact, with few veins due to fat deposits and the natural connective.
It is eaten sliced, as an appetizer or a main course.


The cured pork loin is a sausage made from the dorsal area of the pig, which is one of the leanest parts and valuable.
The fillets are tanned with salt and pepper, massaged and dried in kilns flavored with quality woods give the product taste and aroma, while retaining the characteristic of delicate flavor.


It has an elongated shape with a tip from one end.
The cut is compact, homogeneous and bright red, with slightly pinkish white fat.
The meat is "massaged" with a mixture of salt, pepper and spices and then wrapped in a pork casing, tied tight and left to mature for a few months in places with carefully controlled temperature and humidity.
It has a sweet aroma and delicate flavor that intensifies with the progress of aging.


The brawn is a particular type of salami, recognized as a traditional food product Italian and spread in Basilicata, Apulia, Calabria, Abruzzo, Molise and Campania.


Is a cut of meat selected and selection of the best pigs.
After boning, it is spicy as Ariccia tradition and hand-tied.
It is sold in vacuum.
Ideal as an appetizer or as a main dish, enrich all the tables on special occasions.


Ventricina is a typical salami of the territory on the border between Abruzzo and Molise.
It includes about 30 municipalities, including Vasto, Montecilfone and Montenero di Bisaccia.
It is one of the most expensive Italian cold cuts: only noble swine flesh is its main ingredient with a percentage of lean eighty percent, while fat comes from the dorsal firmer.


The smash is a salami of flattened shape, seasoned.
The careful selection of meats and following the traditional recipe, you get this specialty.
The meats are ground so extra fine, then mixed with lard.
Once bagged, the mixture is pressed to give the particular flat shape.