SALAMI RECIPES

Aged for just the right time in the wonderful climate of the Umbrian valleys, through the combined effects of the mild temperature, humidity and gentle breezes, the classic deli meats slowly reach their flavorful best. 

Black truffle 
Cheese 
Cereals, legumes 
Honey 
Jam 
Gift wrapping 
Olive oil 
Oven baked 
Pasta 
Salami 
Sauces 
White truffle  
Wild boar 
Wines 

Others specialties 

Site map 
Verify cart 
Transport rates 

SEASONING MADE FROM WILD BOAR SAUSAGES

This may be used as a sauce for vegetables or pasta. Ingredients: 3 lightly-aged, dried wild boar sausages, 30 grams of butter, 3 tablespoons of extra-virgin olive oil, 1/2 glass of dry white wine, onion, celery, sage, salt, pepper, a pinch of Piccantissimo & Profumatissimo di Assisi (hot spices from Assisi). Directions (for 4 servings): Place the sausages in cold water for a few seconds, and then remove the skin. Cut them into thin slices. Then heat a pan for sauce made of butter, extra-virgin olive oil, onion and the hot spices. Just when the onion starts to turn golden, add the sausage slices. Stir to avoid sticking to the pan, and near the end, add the white wine. After the wine evaporates, the mixture is ready to serve as a sauce over pasta, lentils or ceci beans. When serving lentils or ceci beans, use rosemary and a little garlic instead of celery.

PROSCIUTTO WITH CELERY 

An interesting dish to serve is aged Umbrian prosciutto, thinly sliced and garnished with a plentiful amount of crisp celery leaves and flakes of pecorino di fossa cheese.

PIECES OF WILD BOAR MEAT AND PECORINO CHEESE ON  A SHISH-KEBAB

Ingredients: 6 dried wild boar sausages 200 grams of pecorino cheese aged in oil 6 small pickles Some small pickled onions A few croutons 2 eggs 2 large potatoes Directions (for 4 servings): Slice the potatoes on the long side and cover them in aluminum foil. Prepare the shish-kebabs by alternately placing on them the sausage, bread, pecorino cheese, pickles, bread, onions, bread, and so on. Separately, beat the eggs in a bowl, then dip the kebobs. Put a half-potato at each end of thea kebab, so that the potatoes can act as supports when the kebabs are in the oven and after when being served on the plates. Place them in the oven at medium temperature for about 15 minutes, and serve warm.

Page

Ham rosettes with balsamic sauce

A fast recipe to be served both as hors-d'œuvre or as second dish. For 6 people: gr. 200 of Umbrian thin cut ham, one tea spoon of grape balsamic sauce, two spoons of extra-virgin olive oil, rocket, chips of sweet classic sheep's milk cheese. Rub a chopping boars with clove of garlic, set on it four slices of ham close to each other and place the others on, pour oil and balsamic sauce. Make rolls with the slices of ham and let them rest few minutes, than cut them obliquely in order to obtain rosettes which are to be served enriched with rocket and chips of cheese. 

Wild boar and sheep's milk cheese skewers

For 6 people: six wild boar sausages, gr. 200 of sheep's milk classic cheese, six gherkins pickles, some small onion pickles, some small cubes of bread, two eggs, two big potatoes. Cut the potatoes in two parts and cover them with tin-foil, prepare the skewers alternating pieces of sausages, bread, cheese, gherkins, onion, bread. Beat the eggs and pass the skewers in than skewer the potatoes which will work as abase both in the oven or on the table, put in the oven at low temperature for 15 minutes, serve warm.

Cooked ham and white truffle sandwiches

Ingredients for 6 people: 12 slices of bread cut in triangles, three slices of cooked ham, eight anchovies, gr. 100 of butter, gr. 50 of white truffles (sliced or purée), some drops of lemon juice. Procedure: make the butter melt, add the lemon juice, the minced anchovies and the truffles. Mix well in order to obtain a fine cream, then spread it on six slices of bread. Cut the slices of ham in triangles and them on each slice of bread and cover with the bread left. Delicious!!!