Traditional Salami of Cremona - 1.2 Kg


(€44.00 /Kg Peso prodotto circa 1,200Kg)

5/ 5
Tax included

The Riserva Traditional salami is produced with the noble parts of the pig, also using the thigh and culatello.

It is aged for a long time thanks to the hand-made double gut.

Main Feature:

It remains very soft and pleasant, despite the long seasoning.


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- Pork meat
- Salt
- Wine
- Spices
- Antioxidant: E301
- Preservative: E252

Matured for over 6 months.

Organoleptic Characteristics:

Appearance: The more matured Riserva salami has a natural casing, often reddish-brown in color due to the long maturing process. It may present a slight white patina on the surface due to the formation of noble molds during the maturing process.

Taste: This salami has a full and rounded flavor. The long maturing gives the salami a deep and persistent taste, with a perfect balance between the sweetness of the meat and the aroma of the spices. It can present a slight spicy note and a pleasantly long aftertaste.

Smell: The more matured Riserva salami has an intense and complex aroma. The long periods of maturing allow the development of unique scents and flavors, with notes of spices, dried fruit, wood, and sometimes vinous notes.

Consistency: The Bonemerse Riserva salami has a compact but not too hard consistency. On the bite, it crumbles slightly and melts in the mouth, releasing its complex flavors.

How to Enjoy:

The Bonemerse Salami is an extremely versatile Italian product and can be enjoyed in various ways. Here are some suggestions on how to appreciate it:

Appetizer: It's perfect to serve as an appetizer. You can slice it thin and serve it with other cured meats and cheeses, olives, and crispy bread. The spices in the salami make it a great complement to other strong flavors.

Sandwiches: It's a great choice for sandwiches. You can slice it thin and pair it with cheeses like provolone or Parmigiano Reggiano, and add fresh vegetables like salad or tomatoes for a tasty lunch.

Cooking: You can use Salami in various dishes. For example, it can be cubed and added to risottos or pasta, or used as an ingredient in a pizza.

Tasting: For a more refined tasting, try serving the Cremonese Salami with a good red wine. The robust flavor of the salami pairs well with a medium or full-bodied wine, like a Barolo or an Amarone.

Remember, to fully enjoy the Cremona Salami, it's important to slice it thin. This allows you to fully appreciate its texture and flavor. Also, remove the salami from the fridge about 30 minutes before eating it to allow the flavors to fully develop.

How to Preserve Salami:

To best preserve the Bonemerse Salami and maintain its quality and flavor, follow these tips:

Temperature: The salami should be stored in the fridge, preferably in the less cold area, where the temperature should be between 4°C and 8°C.

Packaging: Once opened, the salami should be wrapped in food paper or in a food-grade plastic bag to prevent air from drying it out. Avoid cling film, as it can retain moisture and promote mold growth.

Consumption: After opening, the salami should ideally be consumed within a week. If you notice the presence of mold, you can remove the bad part, making sure to cut beyond the visibly bad area.

Whole cured meats: If you have a whole, unsliced salami, it can be stored at room temperature in a cool, dry place for a longer period, as long as it is in a well-ventilated environment and away from heat sources or direct sunlight.

Always remember to leave the salami at room temperature for about 30 minutes before serving it to allow the flavors to fully develop.


Data sheet

1,2 Kg
More than 6 months
Al profumo di Aglio
Production area
Keep in a cool (4-15 degrees)

Write your review!

Sergio 04-13-2021


Il salame che ho acquistato è veramente da intenditori ,nulla a che fare con i soliti industriali .mi è sembrato doveroso dirlo

  • 1 out of 1 people found this review useful.
Marco F 03-19-2021

Ricezione ed assaggio

Ho ricevuto il vostro salame, meramente ottimo bravi

  • 1 out of 1 people found this review useful.

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