New in: angus bresaola

A fine bresaola produced with the selection of the best meat from one of the oldest and finest beef breeds, the Angus. A fine cured meat, with an intense aroma and savoury taste, enjoy it natural!

Guanciale (pig cheek)

The classic pork cheek meat is a classic of Italian cuisine. Sweet and spicy flavour, you can enjoy it just cut in slices. Also used to cook tasty dishes, from traditional carbonara to original recipes. Not to be missed!

The flavour of the monthly offers

Discover the great deals of this month offers. Don’t forget to stock your favourite Italian delicatessen for the season!

The taste of simplicity

This season’s selection is full of taste, nutrients, and the base of the Italian traditional cuisine. Get ready for the summer delighting your palate with fresh and ready to go products.

Customer Service

Mon. – Fri. / 8 – 12 and 13 – 17
Call or Whatsapp +39 340 4040 663

Quick and easy to order

average delivery time
within 3 days

Fresh product guarantee

from the production to refrigerated shipment with the new recyclable eco-pack

Italian Experience

Lombard Tradition

The Salumi Pasini brand embodies the values that inspire those who created it: quality, Italianness, tradition and innovation, care and attention to detail.

Discover the tradition

Italian Experience

Lombard Tradition

CATEGORY HIGHLIGHTS

Cott Prosciutto Cotto SD004SF 6x

Ham

Pecorino Sardo PE0101 Scaled 1 1

Cheeses

Nduja 1509JF 4x

SPICY

Mix Affettati Sportivo 0000P7 1

Sliced

Mortadella Con Pistacchi 1003JF 1

Season's selection

Pollo Con Spinaci Cotto 010PEC 1

PRECOOKED

Bresaola Di Suino I Classici Preaffettato Tripack 270g SD08V3 Scaled 1

Bresaola

Bresup 1

Gourmet

Salame Felino Trancio Sottovuoto

Salami

Fiocco Di Prosciutto Meta

Offers

Recipes

Discover some original ideas for dishes rich in taste.
Special recipes to make the flavor of traditions unique

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Piadina with Mortadella and Squacquerone cheese

Dorare le piadine su una padella ben calda per due minuti per lato.Lasciare raffreddare le piadine per un paio di minuti.Spalmare un po’ di squacquerone su una metà di una piadina, poi aggiungere due fette di mortadella.Disporre altro squacquerone sull'altra...

1980x800 RICETTE 20 Copia 480x480

Tomato sauce with ‘nduja and basil

Finely chop an onion. In a pan, add 2 tablespoons of extra virgin olive oil, the chopped onion and fry over low heat. Add the tomato sauce and 1 teaspoon of 'nduja. Cook for 8-10 minutes and add some pieces of stale bread. Mix well until you obtain a creamy...

1348x544 0004 Bocconcini Di Coniglio Con Guanciale Crema Di Patate E Asparagi 480x480

Rabbit bites with guanciale, potato cream and asparagus

For the potato cream Peel the potatoes and cut them into small pieces. In a saucepan add the butter, potatoes and a little salt. Cook for a few minutes. Add the milk and continue cooking over low heat until creamy. Stir frequently. For the rabbit Flour the rabbit...

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Charcuterie stories

Chef Simone Tricarico

Young but with great experiences behind him: Simone Tricarico has a long experience abroad, where he went to learn from great chefs. When he came back to Italy, we interviewed him while he was working in Milan, where he prepared a special recipe for us!

QUALITY CONTROL, OUR PHILOSOPHY

Total absence of allergensProducts entered in the AIC Food HandbookHighest standards of certification
Group 845
Loghi Associazioni Mobile 1

Press review


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