The certified from valtellina

The Bresaola from Valtellina I.G.P. is produced only with first choice meat cuts, the most tender and valuable. it is a lean and protein cold cut, which is ideal for sportsmen and for an healthy diet!

The smoked bacon

The most versatile cold cut thanks to its flavoured, sweet and extremely delicate flavor. Produced from selected Italian pork meat, it is a must to keep always at home.

The season's kitchen

After the holiday season, have a look at our selection of tasty products, light and easy to cook, but also ideal to keep you active and full of energy. Discover the monthly product selection

Tasty offers

An opportunity not to be missed to guarantee your favorite products at a special price! A month full of offers to delight your palate with the flavour of the Italian traditional 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


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

Focaccia with bresaola, zucchini flowers and goat cheese

Focaccia with bresaola, zucchini flowers and goat cheese

Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...

Crusted cotechino with spinach

Crusted cotechino with spinach

Place the Cotechino in a pot filled with cold water, pierce it with a toothpick, and let it boil for 2 hours; with a pressure cooker, 40 minutes from the whistle will be enough. When cooked, take it out and let it cool. In a different pot, with only little water, boil...

Monkfish bites with speck and celeriac

Monkfish bites with speck and celeriac

Cut the monkfish in bites. Wrap the bite with a slice of speck and flour slightly. In a pan put a bit of butter, some rosemary and let it all melt, browning the bites until they becom golden brown on both sides for some minutes. Once browned, lower the heat adding a...

Charcuterie stories

Pork Bresaola

Do you know what makes Bresaola di Suino even more irresistible? Will it be the right product to combine it with? A special recipe? Find out our answer by watching the video!



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



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