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OUR SELECTION OF CURED MEATS
Family history, images of tables full of smiles and good things I Macellai Vicenza

OUR SELECTION OF CURED MEATS

We select the best Italian pork butchery to offer a journey aimed at the Italian excell

Macellai vicenza, parma bodrio

The “crudo”

The Salumificio Bodria Antonio, located on the Parma Apennines at 600 m asl, is synonymous with artisanal craftsmanship and perseverance. The air coming from the sea, cooling off in the mountains, allows a natural and perfect aging of the hams, capable of giving fragrance, delicate aromas and a velvety and soft texture

Macellai Vicenza, prosciutto crudo

Prosciutti

Prosciutto di Parma PDO 22/24 months: creamy deliciousness. Mountain ham 18/20 months: best section of the pork leg, intense, delicate and persistent flavor: with it, you’ll immediately fall in love at first slice

Macellai vicenza, prosciutto cotto

The “Cotto”

The Cotto Nazionale Alta Qualità of Salumificio Brunello is obtained only with legs of italian pork, carefully selected according to the size. It has a bright pink color, fragrant aromas; a tender and delicate taste

Macellai vicenza, bresaola di garronese veneta

Bresaola Garronese Veneta:

made with the best cuts of the Garronese Veneta beef round, it is a niche air-dried salted meat produced in only few units: aged for 40 to 60 days, it is tender, delicate and velvety. It’s a product in continuous improvement

Macellai vicenza, galleria delle nostre specialità, speck riserva

Speck Riserva Alto Adige

The Pramstrahler family, in business since 1945, has always been an example of craftsmanship, passion and quality. Our selection of mountain speck, smoked with only beech wood and aged for at least for 30 weeks, will take you on a wonderful journey through the centuries-old South Tyrolean pork butchery tradition giving you a sensational gastronomic experience

Macellai vicenza, galleria delle nostre specialità, sopressa vicentina

Soppressa Vicentina

Aged naturally for at least 6 months, our soppressa tells a story of traditions and artisan pork butchery. The slow aging gives it complex and well-rounded aromas with a long lasting flavor

Macellai vicenza, galleria delle nostre specialità, mortadella

La Mortadella

Mortadella obtained by selecting only the best cuts of pork leg meat, shoulder meat and pork neck pieces to scrupulously follow the ancient Emilian recipes, which impose the use of only herbs and spices. Cooked following the tradition in dry-air masonry ovens. Time and temperature guarantee a product with a velvety texture with distinctive and inviting aromas