Choice Italian pork and just the right amount of fat; all ground, sometimes finely, other times coarsely. An then there's the skill of the master salami maker. salt and spices - at times secret - and red wine, followed by slow natural curing, which creates the wonderful salami. The flavours blend and bring each other out, yet they stand out individually. This is how Romano Mainelli takes extraordinary, all Italian products to your table.
Coarse-grained, cured pork salami (Italian meat).
Salame ticino
Coarse-grained, cured pork salami (Italian meat).
Ticino Filzetta
Coarse-grained, cured pork salami (Italian meat)
Salametto Ticino
Fine grained, cured pork salami (Italian meat).
Classic Milano salami
Fine grained, cured pork salami (Italian meat).
Classic Milano filzetta
Fine grained, cured pork salami (Italian meat).
Classic Milano salametto
Fine grained, cured pork salami (Italian meat).
Fine ground mignon salami
Fine grained, cured pork salami (Italian meat).
Milano salametto
Fine grained, cured pork salami (Italian meat).
Fine ground Bengalino
Very coarse-grained, cured pork salami (Italian meat).
Gran Salame Italiano L'Eccellente
Fine ground cured pork salami.
Milano Salametto
Coarse ground cured pork salami.
Paesano Salametto
Contacts
Romano Mainelli s.r.l.
Via Valsesia, 21
28047 Oleggio (Novara) Italy
- Telefono: +39 0321 91146
- Fax: 0321.998519
- E-mail: info@romanomainelli.it