A family charcuterie workshop in the hills of the Umbrian Apennines
Coarse-Grain Salame
Knife-point mince, natural casing, hand-tied. A salame in no hurry at all.
€16.50whole 400 g
Qualimé verified chain — every step guaranteed.
Here the mince is still cut by knife point: selected cuts, clean cubes of fat, sea salt and whole peppercorns. Nothing else. Natural casing and hand-tying complete a gesture repeated unchanged for three generations.
Curing happens in cool, ventilated rooms where the salame loses water slowly and gains depth. On the cut, the coarse grain shows meat and fat clearly apart — the mark of a mince never forced.
Qualimé follows and guarantees the entire chain, from farm to cellar. Every salame arrives with its story, not a slogan.
Details
- Whole piece of approximately 400 g, hand-tied
- Cut into slices half a centimetre thick — never too thin
- Pairings: rustic bread, green olives, a young and honest red
- Store hanging in a cool place, or in the mildest drawer of the fridge
From the same collection
Culatello Riserva
The heart of the leg, hand-tied and aged in the damp hush of the cellar. A ritual more than a cured meat.
€39.00300 g cut
Cellar-Aged Coppa
The whole neck, massaged with salt and spice, left to mature until the fat smells of hazelnut.
€19.00400 g cut
Black Pepper Guanciale
The whole jowl, dry-salted and coated in pepper. In the pan it turns to gold: crisp outside, melting within.
€13.50350 g cut