THE STAR FARMHOUSE COLD CUTS

Shoulders, thighs and bacons of pork are worked by hand with an ancient and laborious process of peeling. The sausages and salamis are stuffed with natural casings and the pork used comes 100% from Italian farms, mainly Piedmontese.

SALAMI

Salame con Cinghiale
Salame Ubriaco
Salame al Barolo
Salame al Tartufo Bianco
Salame al Barbera
Salame con Bovino Piemontese
Salame al Finocchio
Salame Cotto

DISCOVER

DELICATESSEN

Lardo del Poggio
Rolled bacon
Pork sausage
Pork sausage
Chilli pepper sausage
Piedmontese sausage
Fennel sausage
Chilli pepper sausage
Fresh Cotechino Fresco
Zampone Fresco

DISCOVER

STORAGE

Cascina Stella recommends storing the salami in the refrigerator, for 2 or 3 weeks maximum, free from paper or plastic bags, to allow the casing to breathe.Once cut, the salami should be eaten in a few days, to prevent the formation of mold, especially if it is fresh; if the salami is seasoned, it is kept a little longer. The first slice of all salami already cut oxidizes, so it is advisable to discard it.