CASELLA’S IS MADE THE LONG WAY FOLLOWING TIME-HONORED ITALIAN TRADITIONS. WE DON’T TAKE SHORTCUTS AND USE ONLY NATURAL INGREDIENTS. WE CURE OUR SALUMI NICE AND SLOW — A LONG AGING AT LOW TEMPERATURE — THE WAY THE LEGENDARY NORCINI HAVE DONE FOR ALL TIME.
CASELLA’S SALAMI is made using Cesare's own blend of “droga italiana,” a mixture of spices, dried herbs and other ingredients, from fennel seeds to cinnamon. This is a tradition that dates to Roman times, when each butcher and salumiere had his own “droga” recipe, closely guarded it, and handed it down to the next generation.
All of our salumi is made the long way the following time-honored Italian traditions we don’t take shortcuts. There are no nitrates or nitrites added, instead we use all natural ingredients. We age nice and slow — a long aging at a low temperature to make our salami — the way the norcini have done for all time.
SOPRESSATA DOLCE Sopressata is a dry-cured, fermented sausage found throughout Italy. Sopressata Dolce (sweet) is fantastic for slicing for a panini or added to your antipasto platter. The meat is coarsely ground, giving it an uneven, rustic appearance when sliced. The sausage is hung up to dry for anywhere from 45-180 days depending on its width, and loses about 30 percent of its original weight during the drying process.
SOPRESSATA PICCANTE From the South of Italy comes a spicy addition to the Casella’s line up. This salame gets its name from the region of Calabria, known for its super hot and flavorful chili peppers. Perfect with a bottle of Gaglioppo wine and some crusty bread, sliced in thin or thick slices. Either way, the flavor of the Calabrian chiles will satisfy the senses.
FINOCCHIONA Since the 15th Century, Tuscan butchers and salumi-makers have used the wild fennel, or finocchio, to flavor this zippy sausage. Finocchiona is traditionally made using equal parts lean pork meat-often from the shoulder-and the firm fat from the pigs jowl. These ingredients are then ground and seasoned with salt, ground black pepper, garlic, wine, and fennel seed. Everything is stufed in casing and left for 4-6 months. Full of flavor and spice, finocchiona is often paired with more mild foods, like the salt-less bread of Tuscany.
CACCIATORINO DOLCE AND PICCANTE The cacciatorino came into existence in the end of the 19th century as the commuter friendly snack for Piemontese hunters, or cacciatori. The flavor of the salame varies based on combination of spices used to flavor the soft, finely ground pork filling. Casella's piccante is flavored with paprika and Calabrian chiles. Easy to eat, this snacking salume is fantastic with an impromptu bottle of wine and a hunk of Italian cheese. Made from 100 percent American heritage pigs.
SOPPRESATA PICCOLA Soppressata a dry-cured, fermented sausage found throughout Italy.,Soppressata dolce seasonings include black pepper while soppressata piccante features calabrian chilies. This salame is fantastic for slicing at home with bread and cheese, making a panini or for an antipaso platter.
COPPA In Northern Italy coppa refers to the twine-bound salume made using the homonymous, cylindrical cut of pork shoulder. The meat is then salted, seasoned, encased and then hung to dry. After several months, coppa acquires its characteristic tangy, fermented flavor. Diferent from sweet coppa, Coppa Piccante is rubbed with Italian hot pepper and dry aged after the curing process which gives the product a subtle, spicy finish.