Our salami are produced in Italy, in the Emilia region, the valley that has always been the cradle of the culture of Italian fine meats. They are prepared according to recipes handed down over numerous generations. Product quality is guaranteed by an accurate selection of raw materials and by manufacturing techniques that have remained unchanged over time. Lastly, our salami are HPP Processed for optimum food safety.
Our salami range includes:
A salami of ancient tradition and illustrious history, Veroni’s se¬lected Milan salami is characterized by its long aging, the finely ground fat, the intense red colour, and its particular sweetness to the palate.
SALAME DI PARMA
This product is obtained from processed, salted and seasoned pork and is encased according to local tradition. Mild salami seasoned with salt and pepper.
A salami obtained from processed, salted, cured and encased pork. Characterized by its spicy taste it’s produced according to the traditions of Calabria.
A salami obtained from processed, salted, cured and encased pork. Characterized by its sweet aroma, strong flavour and delicate fragrance, with hints of porcino mushroom and hazelnut.The addition of black summer truffle, harvested only in a particular time of the year, gives the salami a unique and special fragrance.
With their intense flavor and unique aroma, Spaghettoni pasta with Gorgonzola cheese and Veroni’s salame are a real treat for the palate!
Veroni’s cured meats are all manufactured in Emilia-Romagna, the Italian region known as Italy’s largest food valley with centuries-old traditions in charcuterie production.
With its strong and unmistakable flavour, Veroni Speck is characterised by its natural smoking process that evokes the scent of mountain forests which gives it its unique aroma.