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
BEST SELLING PRODUCTS
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Limited Edition
TRADITIONAL BOCCIA DI COTECHINO
Whole800gr|€18,90Add to cart -
COPPA DI PARMA PGI
Whole1,6Kg|€54,90Add to cart -
STEAMED PRECOOKED COTECHINO
Whole500gr|€11,50Add to cart -
SIMPLICITY APERITIF KIT
Box2Kg|€21,90Add to cart -
HAND-TIED CAMPAGNOLO SALAMI IN A BOX
Whole600gr|€14,90Add to cart -
Limited Edition
FRESH ZAMPONE
Whole950gr|€24,90Add to cart -
PROSCIUTTO DI PARMA D.O.P. SLICE
Slice1,7Kg|€62,90Add to cart -
3x2
SMOKED BACON SLICE
Slice250gr|€8,90Add to cart
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.
Italian Experience
Lombard Tradition
CATEGORY HIGHLIGHTS
Recipes
Discover some original ideas for dishes rich in taste.
Special recipes to make the flavor of traditions unique
Raviolini with Cotechino Rustico, cream of potatoes and savoy cabbage
For the pasta: On a chopping board dispose the flour like a fountain, create a "hole" in the center in which to put the eggs. With a fork beat the eggs, collect the flour around it and gradually incorporate it into the eggs until a rough mass is obtained. Then knead...
Zampone pop corn with tomato chutney
Cook the zampone putting it in cold water, lighting on low heat and leaving it for 2 hours. Let it cool and break irregular pieces with the hands. Pass each piece in the beaten egg, pass some in the polenta flour and the others in the 00 flour. Fry in seeds oil. For...
Tagliatelle with lard, porcini mushrooms and rosemary
Chop the shallot, parsley and fresh chilli. Add oil and two slices of minced lard per person and brown for a minute at low heat. Add the mushrooms and put salt. Mix and cook for 8 minutes. If the preparation is too dry add some warm water. Cook the tagliatelle...
Charcuterie stories
Chef Matteo Fronduti
At his Manna restaurant in Milan, he combines skill and passion, transforming every ingredient into a masterpiece. With a special love for pork and a penchant for smoked flavours, Fronduti elevates traditional cuisine to new heights of creativity and taste.
Discover his culinary alchemy.
QUALITY CONTROL, OUR PHILOSOPHY


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