Salame felino I.G.P.

This Salami is a cold cut typical of the city of Felino, near Parma, produced from the best Italian pork meat.

The speck

A typical cold cut from the mountains of northern Italy with a characteristic flavour thanks to the traditional spicy and smoking process. Discover all the different sizes

Charcuterie stories

Discover the monthly storytelling, new tales of chefs, traditional butchers, products and people who tell us their passions and their commitment in the name of taste

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

Recipes

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

Pasta with pumpkin, speck and rosemary

Pasta with pumpkin, speck and rosemary

Clean a pumpkin, cut it into small pieces, chop an onion and a small sprig of rosemary. Cut the speck into strips and set aside. In a saucepan add 2 tablespoons of extra virgin olive oil, chopped onion, chopped rosemary, pumpkin, half of chopped speck, salt and pepper...

Risotto with sausage

Risotto with sausage

Start with the preparation of the vegetable stock. Peel the carrot and onion, wash them and put them in a pan. Cover with water, add a bit of salt and boil over low heat for half an hour. After the required time, turn off the fire. Separately, crumble the sausage with...

Charcuterie stories

Campagnoli Gastronomy

The video interview with the owner of the Campagnoli delicatessen, since 1955 the showcase of cured meats on Corso Vercelli, in Milan

QUALITY CONTROL, OUR PHILOSOPHY

Total absence of allergensProducts entered in the AIC Food HandbookHighest standards of certification

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