CURED MEATS AND GAME
PODAVINI TRADITIONAL SALAMI
With a semi-compact texture and a bold, intense aroma and flavor. Made from 100% Italian pork, GMO-free, with a minimum aging period of 30 days. The pork is enriched with just a few selected spices. Hand-tied and hand-stuffed in natural casings. Crafted according to tradition using only premium cuts of pork.
As an artisanal product, weight may vary. This salami proudly carries on the tradition and ingredients of Grandpa Luigi, from 1932 to today.
COTECHINO
Cotechino is a traditional Italian sausage, encased in natural or artificial casing, and made with approximately 20% pork rind, 30% pork fat (such as jowl and throat), and no lean meat. The mixture is finely ground and seasoned with salt, various spices—including cinnamon, nutmeg, and pepper—and aromatic herbs.
It is always consumed cooked, and is best prepared with a long, slow cooking process that softens the rind and meat without breaking the casing.
SUPPRESSED
A typical product from the Brescia area, made with 100% Italian pork. It can also include the pork stomach bone and selected fatty parts that result in a particularly soft and flavorful mixture.
When sliced, it reveals a medium-grain texture with tender meats combined with the slightly firmer consistency of the pork tongue.
ZAMPONE
Zampone is a traditional Italian preparation made with 100% Italian pork, including ground fat and rind, mixed with salt and spices—similar to cotechino.
According to tradition, the mixture is stuffed into a deboned front trotter of the pig, which gives this product its distinctive shape and character.
LUGANEGA
Minimum length: 18 cm, maximum: 20 cm. The casing must be natural and is folded onto itself to form a bunch-like shape. The diameter ranges from 4 to 5 cm.
The mixture is coarse-textured and made with 100% Italian pork, seasoned with salt and selected spices.
In the “our style” variant, a touch of wine infused with garlic is added for extra flavor.
Each sausage is hand-tied using traditional methods.
SALAMINE
An artisanal delicacy, typical of the Brescia area.
Fresh sausage, handcrafted and packed in natural casing. Made using the finest cuts of 100% Italian pork.
The mixture is coarse-ground and seasoned with salt and selected spices.
In the “our style” variant, a touch of wine infused with garlic is added for extra depth of flavor.
Each piece is hand-tied following traditional methods.
CULATELLO DI ZIBELLO DOP
STROLGHINO FROM RONCOLE
SALAMI FROM RONCOLE
Culatello di Zibello is known as the king of Italian cured meats. It is made from the rear part of the thigh of heavy pigs born and raised in Emilia-Romagna and the lower Lombardy region. This is the most noble and prized cut of the leg, offering an unparalleled level of flavor, texture, and refinement.
Unlike many other salamis, Strolghino is entirely handcrafted — from stuffing to tying — using only an ultra-thin, all-natural casing. When sliced, it appears lean, with a delicate, sweet flavor that melts in the mouth. A true expression of artisanal excellence.
The Roncole salami is made from a careful selection of the finest lean pork cuts, expertly blended with just the right amount of fat. The seasoning is kept simple and traditional, enhancing the meat’s natural flavor and giving the salami a rich, rustic taste.
PARMA HAM AND SAN DANIELE
At Podavini Carni, we have carefully selected the finest Prosciutto Crudo from Parma and San Daniele to offer you an extraordinary gastronomic experience.
Each slice is a symphony of authentic flavors, taking you on a culinary journey straight to the heart of the regions where these delicacies are born.
ARTISAN TUSCAN CURED MEATS
Welcome to the culinary heart of Tuscany, where artisanal tradition meets a passion for authentic flavors.
At Podavini Carni, we invite you to experience a unique gastronomic journey with our Artisan Tuscan Cured Meats.
Crafted with carefully selected ingredients and time-honored techniques passed down through generations, each slice is a culinary masterpiece that tells the story of this extraordinary land.
BLACK PORK SALAMI
Salamesimato does for salami what millesimato represents in the world of wine.
Its true uniqueness lies in the fact that it is made entirely from the meat of a single pig — carefully selected for weight, age, and farming origin — and completely transformed into salami.
The process is fully handcrafted, using precious ingredients and a slow underground aging method alongside Culatelli, which enhances its distinctiveness.
Each piece is marked with a genuine serial number, further emphasizing its exclusivity.
Salamesimato redefines the concept of salami — and does so in an extraordinary way, precisely because it is made just like in the old days.
IBERIAN CURED MEATS
A Carefully Curated Selection of Our Spanish Cured Meats.
An exclusive selection of Spanish charcuterie ranging from cured meats made with white Iberian pork to the finest Bellota products from purebred Iberian pigs.
You’ll find fresh sausages ready to cook, such as Chorizo and Chistorra, as well as aged specialties like Lomo Curado, Paleta Ibérica, and the exquisite Cecina de León PGI.
And of course, we couldn’t leave out the true delicacies:
Salchichón Ibérico de Bellota, Sobrasada Ibérica de Bellota, Morcilla Ibérica de Bellota, and Chorizo Ibérico de Bellota.
Each product has been carefully selected to satisfy true connoisseurs of Spanish charcuterie.
Click here to explore our Iberian cured meats in detail
An exclusive selection of Spanish charcuterie ranging from cured meats made with white Iberian pork to the finest Bellota products from purebred Iberian pigs.
You’ll find fresh sausages ready to cook, such as Chorizo and Chistorra, as well as aged specialties like Lomo Curado, Paleta Ibérica, and the exquisite Cecina de León PGI.
And of course, we couldn’t leave out the true delicacies:
Salchichón Ibérico de Bellota, Sobrasada Ibérica de Bellota, Morcilla Ibérica de Bellota, and Chorizo Ibérico de Bellota.
Each product has been carefully selected to satisfy true connoisseurs of Spanish charcuterie.
Click here to explore our Iberian cured meats in detail
COOKED HAMS
All our hams are synonymous with excellence and are designed for a variety of needs. The most renowned of these is the Cotto ’60. Furthermore, they contain no thickeners, synthetic flavorings, or artificial flavors.
Branchi cooked hams are made entirely from whole, unfrozen legs. Added to this are artisanal processing, salting in the veins, and hand-tying.
GAME MEAT
The finest game meats include venison, fallow deer, chamois, partridge, and woodcock.
Wild game refers to meat from free-roaming animals such as roe deer, wild boar, hare, and pheasant.
Game meat is naturally low in calories and cholesterol, yet rich in high-quality proteins (>over 22%), iron, zinc, vitamin B12, and essential fatty acids.
PHEASANT
Pheasant is classified as wild game and is often referred to as “dark meat.”
Its meat is lean and rich in high-quality protein, making it suitable for low-calorie diets.
The male pheasant can reach up to 1.5 kg in weight, offering a stronger flavor and a firmer, slightly tougher texture.
The female pheasant, known as fagianella, is smaller (up to 1 kg) and has a more delicate taste. It is available year-round.
PARTRIDGE
Similar to the grey partridge, the red-legged partridge is easily recognized by its bright red legs and the distinctive white patch on its throat.
Its meat is red, flavorful, and aromatic, and gives its best when roasted or cooked on a spit.
This product is available all year round.
