Sardinia has a great salami and cured meat making tradition. Our delicious range of cured hams including Coppa and Mustela, made from fresh, firm and top quality pork meat, are quintessential Sardinian cured meat products. These products are all offered pre-sliced in extra thin slices, perfect for sandwiches and antipasti platters.
All our meat products are gluten and lactose free.
- Coppa is cured for at least 4/6 months. Seasoned, with salt, local spices, cinnamon and ground pepper and marinated in Malvasia wine.
- Cured Ham is aged 12-18 months, using the back leg of the hog, marinated in white wine Nuragus, salt, garlic, black and green peppercorn, salted and massaged by hand.
- Speck is made from high quality meat that is brined for two weeks before it is seasoned in Mediterranean herbs and aromatic spices, and then aged and smoked. Aged 3-4 months.
- Mustela is prepared loin of pork, flavoured and washed in white wine and left salting for several days, and matured naturally for 2/3 months. It is a traditional lean and tender salami; slightly peppery, with a colour ranging from pink to bright red when cut. Delicate smell, good flavour and sweet taste.
The producer of these products is located a few kilometers away from “Altopiano della Giara” and is rooted in a strong family tradition. For over 50 years Paolo and his brothers have been making salami and sausages with ancient local recipes, which they have carefully guarded. The company, which is still a small family business even today, sells its artisan products in the local butcher in their old town.