Perdinci Salumeria
From natural and ethic farming, to the traditional Italian hand working everything to bring on your table the best, natural healthy food you can dream
From centuries long knowledge and recipes we manufacture many of the traditional Italian sausages like salame toscano, finocchiona, capocollo, mortadella Tradizionale Pratese and many others.
Only four ingredients in our products:
Open range ethically and naturally grown meats, unprocessed sea salt, organic spices and time.
Lots of time.
We let our products season in temperature and humidity controlled cellars for up to one year.
Our recipes are up to 600 years old, and we absolutely stick to them, so you will find only what was in use back then, no harmful nitrites os nitrates, no chemical additives, no preservatives, no hormones or antibiotics.
We are working to see even in we can start producing even our own casings, because we cannot trace the origin of those we have to buy from others.
Our Products
This salame is made from the finest part of the pig: The leg. When other usually to prosciutto we are doing the salame di prosciutto that thanks to the high quality of the meat and the small amount of fat becomes a tasty experience even for customers with low fat diets.
Traditional Salame from Tuscany, aged 3 months, really tasty and perfect as starter with Franciacorta. Ingredients: dry cured meat, Italian sea salt from Sicily, pepper, spices
Hot pepper Salame, aged three months. Its characteristic is strong taste and spicy. Fabulous with semolina bread and a glass of red Chianti wine. Ingredients: dry cured meat, Italian sea salt from Sicily, Italian hot pepper from Calabria, spices.
Salame with peppers and just a little hot pepper. Tasty and lightly spicy. It has its origin from the South of Italy where daily cooking is really rich of ingredients. Ingredients: dry cured meat, Italian sea salt from Sicily, pepper, peppers, hot peppers, spices. Hand made.
This is a Medieval recipe handed down from generation to generation. Completely hand made, need all night long cooking to be perfect. The result is a superb meat, excellent flavour and almost no fat. Perfect with Champagne or Franciacorta. Ingredients: meat, Italian sea salt from Sicily, Alloro from Italy, Mediterranean spices. Hand made.
This is another recipe that has its origin during the Medieval ages, when meat was really precious. We reproduce it as we perfectly agree with the principle that waste is intolerable. This Coppa is realized with all parts of pork meat that are not used to produce other charcuterie as Salame, Prosciutto, Porchetta, etc. Ingredients: meat, Italian sea salt, spices. Hand made.
A delicate flavour, the crimson red of its dry and lean slices and a strong taste intensified by a light flavour are the distinctive characteristics of one of the icons of the Tuscan food and wine tradition. Ingredients: dry cured meat, salt, pepper. Aged more than 1 year. Hand cutted.ONLY.
A delicate flavor of fennel in this soft tuscan big salame
A unique product in che US, a whole tenderloin muscle cured a way only our salumiere can do