Meat and Cured Meats
The meats and cured meats on foodaloo.it have been chosen and tested by our tasters and sourced from across Italy. We seek out small producers who are custodians of tradition and traditional specialities, cured meats with secret curing methods and the use of fragrant herbs and spices, traditional family recipes passed down through generations or traditional recipes of the production areas. Farmers who favour native breeds that graze on their own land, with a controlled and carefully monitored supply chain. Zero-kilometre products often from family-run productions that blend tradition with innovation, faithful to their local areas, driven by the desire to create authentic products through careful processing and attention to every detail.
From cured meats made with pigs raised on the producer's own farm, to Salsiccia Tipo Bra made with veal and pork in a soft, lightly spiced blend using animals from their own non-intensive free-range farming, to Blonde d'Aquitaine scaloppine, a breed that yields prized cuts and excellent organoleptic qualities, to Soprèssa Vicentina D.O.P. made from selected animals and a short supply chain, soft and delicate, melting in the mouth, and on to Speck, produced with great care and artisanal skill through natural smoking and curing, to Gripina di Bufalo, a typical Friulian cured meat hand-shaped in polenta flour, smoked and aged. And why not try a Patanegra de Bellota âCinta Negraâ, guaranteed purebred Iberian, raised free-range in complete freedom, a truly remarkable tasting experience. Find the best meats and cured meats on foodaloo.it!
