Excellent Cured Meats from Our Region

Our product range is rounded out by a series of traditional small-batch cured meats carefully selected over time from artisanal producers. Branchi’s Piccola Salumeria features some of the finest examples of Italian charcuterie craftsmanship: Felino salami, Parma coppa, pancetta, culatta, mortadella. As the saying goes, "nothing goes to waste from a pig." And over time, countless specialties have been created from every part of this noble animal.Coppa, made from the final section of the pig’s back.Felino salami, a mix of fine-ground pork and fat, stuffed and aged for a couple of months.Bresaola from Valtellina made by our friend Nicola Paganoni using fresh Limousine and Charolais beef.“Bidinelli” Mortadella “Bidinelli” prodotta della BBS di Marco Bartoli, crafted by Marco Bartoli’s BBS in selected sizes.