Tasty with a spicy aroma
Coming from 100% Italian meat, finely ground, the fresh sausage is ideal for those who love savoury tastes. Perfect in a pan, grilled or for in a delicious risotto
Bresaola della Valtellina I.G.P.
Its production follows the strict guidance of the I.G.P. which gives it the typical flavour of seasoned meat, well balanced with spices. A must have at your table.
Spring is in the air
Quel profumo nell’aria che stimola l’appetito di carni fresche, da insaporire con spezie e grigliare all’aperto. Scopri la selezione di questa stagione ricca di sapore!
Fresh pork loin
A delicate cut of 100% Italian pork. Perfect to be roasted in the oven, cooked in the pan or grilled with a mix of your favourite spices.
Mon. – Fri. / 8 – 12 and 13 – 17
Call or Whatsapp +39 340 4040 663
average delivery time
within 3 days
from the production to refrigerated shipment with the new recyclable eco-pack
The Salumi Pasini brand embodies the values that inspire those who created it: quality, Italianness, tradition and innovation, care and attention to detail.
Discover some original ideas for dishes rich in taste.
Special recipes to make the flavor of traditions unique
Cook the paccheri in salted water for the time indicated on the box. Drain them and let them cool. For the filling of the paccheri Chop the ham, add the ricotta, 70 grams of grated Parmesan, milk, salt and pepper. Mix well. To finish Stuff each paccheri with the...
1) Boil the potatoes in their skin. Once cooked, take a tablespoon of cooking water and use it to dissolve saffron. Drain the potatoes and mash them with a potato masher. In this way it will be very easy to remove their skin. Put the mashed potatoes in a blender. Add...
Add the yogurt and the different spices, salt and oil in a bowl. Cover the pork chops with the previously prepared sauce and leave to marinate for 40 minutes. After this time, cook the chops 3/4 minutes per side and the corncobs on the barbecue. The cobs should be...
The fresh sausage
The history of this product dates back to ancient Romans where it could be found in local menus, but the provenance of this speciality has been a topic of interregional disputes for decades. The fact that the sausage was so popular all over Italy, meant that each region battled it out for the best traditional recipe.
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