Cured meats
Paciotti Salumeria

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Culatello di Zibello DOP

The ancient recipe of the Culatello di Zibello has been handed down for generations and is perfectly identified with the traditions, history and the climatic environment of the province of Parma, its homeland. The production of this salami begins in the cellars of the lower Parma area, flanked by the Po, and then over the centuries to be appreciated nationally and internationally.
The taste is sweet and delicate with an intense and characteristic aroma. The external shape is “pear” and, in its convex part, is surrounded by a light layer of fat. The harness, made with twine around the cured meat, forms a sort of wide-meshed net. When cut, the culatello is red with white streaks, which make up the fat of the different muscle bundles used for its production.
The territory of production of the Culatello di Zibello Dop corresponds to the areas around the bank of the Po, bordered by the municipalities of Busseto, Polesine Parmense, Zibello, Soragna, Roccabianca, San Secondo, Sissa and Colorno.
Here the winters are harsh and foggy and the summers are sunny and hot and it is this climate, made of alternation between dry and humid periods, which favors the perfect maturation of Culatello. The geographical position and the meteorological characteristics, have made it one of the most famous cured meats in the world, endowed with that scent and that characteristic taste of the place of origin.

Prosciutto di Parma DOP

Prosciutto di Parma is a good, healthy and genuine. The entire processing is done in the typical area: extremely limited area which includes the territory of the Parma province located south of the Via Emilia at a distance of at least 5 km from this, up to an altitude of m. 900, bordered on the east by the Enza river and to the west by Stirone. Only in this area take place all ideal climatic conditions for drying, namely the natural seasoning that will give sweetness and flavor to Parma ham.
The strict production process ends with careful consideration and with the ducal crown seared, an unmistakable sign that distinguishes and offers security and guarantee to the consumer the absolute excellence and authenticity of the product.

Prosciutto di Parma is a product that contains no preservatives or additives generally used in the preparation of other meat foods; a product that combines the great palatability and its unmistakable and famous sweetness also a high nutritional value.
Low fat, many minerals and vitamins and easily digestible protein, make Parma Ham a food really suitable for everyone; a product of absolute excellence that summarizes and sublimates the good characteristics of the ham.

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Prosciutto di Norcia IGP al pepe rosa

A noble product and ancient tradition as can be with a ham prepared in the cradle of the butchery. Norcia ham, as well as having obtained (‘coveted PGI (Protected Geographical Identification), is unusual in that special preparation which is completed with a maturation of at least 16 months.
And it is the clean, fresh air of the Sibillini Mountains one that gives sweetness to the ham and rewarding. the resulting product can certainly be considered among the most exclusive of its kind, with a well-defined taste and captivating aroma that emphasizes high quality. The ham has the form characteristic “pear” with the classic triangular cut the rind, as required by the age-old tradition passed down through the centuries by the “master butchers”.
The ham slice shows the right balance between the red / pink color of the lean part and the candid, just tinged with pink, fat. The balance of tones is also present in taste, sweet and savory (barely perceptible) and with a delicately aromatic scent that comes from the use of the precious “balsamic vinegar” in the preparation of the brine.

Ham refines its quality only after a long maturation period (over 18 months) and is the layer of lard, which gives the meat the right softness and delicate flavor, filtering in time the essence of natural flavorings. The IGP Norcia Ham It has special characteristics that distinguish it from many other products of the same kind: first of all the high quality of the meat, obtained only from heavy Italian pork, so prepare with all natural ingredients and especially the seasoning mt. 1000 share, in the environments of Prosciutto di Norcia.

Coppiette romane

The coppiette are a historical product of Lazio, spread as fast-food workers and how tavern meal, so much so that even today in some countries it is still common practice to carry the coppiette home.
Today are mainly used cuts of pork or beef, but in the Roman taverns was made with small strips of meat dried horse that would be useful to increase the thirst of the patrons. In the golden years of trasteverine taverns and outings in Rome and around the coppiette were, in addition to a classic antipasto, ideal “rompidigiuno” to accompany the wine of the Castelli.

The pork meat used is lean, dried at flavored with chilli, fennel seeds, garlic, rosemary and white wine. The product has the irregular shape into strips more or less large and ranges in color from bright red to dark brown.
The production technique is very simple: cutting blades with special strips of meat long 10 -15 centimeters thick and 2. It then proceeds to tanning made with salt, pepper, hot pepper and other spices of your choice of the individual butcher. They cook in the oven for half an hour. Drained the water produced by the first firing, are baked again for one hour. When cooked left to dry for half a day. They are linked in pairs with string and placed to mature for about two months, during which you can also proceed to a light smoking.

Salama da sugo ferrarese IGP

The salama da sugo is a sausage of pork meat typical of the Ferrara province. It is prepared by grinding various parts such as the neck of the pig cup, pillow, lean pulp resulting from trimming of the thigh, for the production of ham and the shoulder, is added a small percentage of language and liver, to which, in contemporary recipe, are added salt, pepper, nutmeg.
The tanning of the dough ends with the abundant addition of strong red wine, not sweet and not pasteurized and without added sulfites which, in addition to flavor the sausage, in a decisive way characterizes the seasoning, by directing the formation of the typical flavor that presents the salama da sugo.The resulting mixture is stuffed into the bladder of the same pig, in a characteristic round shape.

The type of binding allows the formation of eight or sixteen segments depending on the size; after a few days of the initial drying, the continuous maturing for about a year in a suitable environment with a climate cellar.

The baking process proceeds with the immersion of the salamina in warm water for one night. Then it washed under running water, even with the help of your hands, so as to remove the layer of mold, now softened, due to aging. For cooking it continues with the immersion of Salamis in a pot type Asparagus (tall and narrow container which requires overall less water than others to wider base containers), inserting it directly into the water.
It must take the precaution of keeping it suspended tying it to a spoon placed sideways over the edge to avoid touching the inner walls or the bottom of the pot: If the salamina is well done, the binding string can hold the weight of the sausage throughout the long cooking. This procedure, by venting a bit ‘of the preparation of fat, makes the intense taste more pleasant. The important thing is that it is not pierced before cooking, as you do instead for the sausage. The cooking time can vary from four to eight hours on low heat.

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