From one of the best gastronomic destination in Italy

Expertly seasoned with salt and pepper, Salame di Parma is a mild salami that stands out for its intense and well-balanced flavor. Already well-known for the production of Prosciutto di Parma and Parmesan cheese, the Italian city of Parma is also home to this traditional salami.
Veroni manufactures Salame di Parma in its Italian facilities, according to the traditional recipe and techniques. The meat is seasoned with salt and spices before being stuffed into a casing and tied by hand. The salami is then hanged left to slowly dry age. Salame di Parma is available as a 6oz whole salami and as sliced charcuterie in the new eco-friendly Veroni’s tray (3oz ). Also, you can find it paired with Provolone cheese as an item of the Antipasto line.
Enhance your recipes with this delicious traditional salami – there are endless ways to use it in your cooking. We can start with original finger foods such as the tasty version of Madeleines stuffed with Salame di Parma.



Salami di Parma and herbs madeleines

Ingredients for 4 serves:
7 oz of flour
3,5 oz of sliced Salame di Parma
1,5 oz of grated parmesan cheese
6 eggs
2 tbs of yeast
1 tbs of extra virgin oil
Salt and pepper


  1. Preheat your oven to 410℉. Spray the madeleine pan with a nonstick spray or a bit of melted butter.
  2. In a medium-sized bowl, whisk flour, baking powder, and salt together. Add beaten eggs, extra virgin oil and grated Parmesan to the mixture. Stir to mix and add the julienne salami, chopped aromatic herbs, salt and pepper.
  3. Using a small spoon, drop the batter into the center of each mold, filling them to about three-quarters of the way. Bake until the madeleines feel set to the touch, 8 to 10 minutes. Let them cool slightly in the pan, then serve immediately. These are best served warm and right out of the oven.


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