The production of the seasoned, the processing and the attention to detail.
At the Effesalumi plant dedicated to the production of seasoned meats, the flawless quality of workmanship, a meticulous attention to detail, and the continued commitment of all company staff ensure only wholesome and genuine products are produced. The longstanding and trustworthy experience of master butchers at Effesalumi has taught us to look at every cut as "a one off" - a unique piece in itself - and to appreciate the special qualities that make it so. Overall, the characteristics that make a cured meat unique are acquired at the seasoning stage, which is therefore crucial and delicate at the same time. The whole process is constantly screened with great care and dedication.
Tended to one by one with loving care...
The microclimate where seasoning takes place plays a fundamental role in shaping the taste and smell of the product. Precisely for this reason that Effesalumi chose a healthy and natural environment to use for its seasoned cuts. "The fresh air" that optimizes the ventilation process and the wholesome ingredients used to flavor and process the best raw materials are the basic requirements for obtaining a natural product, full of flavor.
- Brushing
- Seasoning
All the variety of flavors of the past.
Refined ingredients, selected meats, passion and a lot of work.
today.
the cured salami
We took the best of tradition, the simple ingredients, the processes handed down from generation to generation, the passion of a father, Grandfather Egidio, who passed it on to his children and we brought them into the world today, with his needs, his tastes and his desire for authenticity. This is how our cured meats were born, in which you can find all the sincerity and variety of flavors of the past and all the passion of those who have always done this job. Each sausage, in the different stages of processing, acquires peculiarities that make it unique: choice of raw materials and ingredients, grinding, binding, aging, all contributes to create a product with inimitable characteristics.
Therefore, comes the unique products such as Cresponi Citizen and Ungherese, the Guluson, hand-tied as per tradition, which contains a great taste, the sausages " Punta di Coltello" and our Pancette able to conquer every palate. The cured meats of the line "Gran Filiera" Effesalumi not only, like every one of our products, are made with such dedication by expert hands starting from the best raw materials according to the traditional Lombard recipes, but they are made with 100% Italian meat and offer important traceability guarantees for consumer safety.
From tradition, the cured salami cresponi: milano, ungherese salami
Salami 100% Italian, goodness and tradition.
- Granfino
- Equinetto
- Rolled Pancetta
The sweet sausage PUNTA DI COLTELLO is a salami characterized by selected pork meat, ground with a coarse grain, so as to remember the coarse cut of the meat made "knife" as the butcher used to. The tanning is very light, delicately scented with smoke. The filling is strictly in natural (and not artificial) casing. When cut, the slice is compact, bright red in color.
The spicy sausage PUNTA DI COLTELLO is a salami characterized by selected pork meat, ground with a coarse grain, so as to remember the coarse cut of the meat made "knife" as the butcher used to. The recipe has been designed ad hoc to give the salami a strong taste very special. The filling is strictly in natural (and not artificial) casing. When cut, the slice is compact, of a bright red color.
The peculiarities of STRINGA DOLCE salami are the grinding and the shape. In fact, the selected pork is ground with a medium cut and then stuffed into a 40-cm-long natural casing. Also sold vacuum cut in half (20 cm).
The peculiarities of STRINGA PICCANTE salami are the grinding and the shape. In fact, the selected meats are ground with a medium cut and then bagged in 40-cm-long natural casing. Also sold vacuum cut in half (20 cm), characterized by a strong taste.
The peculiarities of STRINGA EQUINO salami are the grinding and the shape. In fact, the selected horse meat is ground with a medium cut and then stuffed in 40-cm-long natural casing. Also sold vacuum cut in half (20 cm), characterized by a strong taste.
The GULUSUN is our Bergamo salami, made with selected pork meat, ground with selected ingredients including pepper, spices, garlic and wine, which give it a special taste and aroma. The dough is then stuffed into natural casing and tied by hand. Thanks to the long and precious experience of the master Bergamo cured meats, their dedication and care of the different stages of processing and drying and maturing processes, the SALAME BERGAMASCO releases the typical sweet-salty taste, slightly scented with garlic.
“Gran filiera”
