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  • "Marchigiano" Soft Salami
  • "Marchigiano" Soft Salami
  • "Marchigiano" Soft Salami

"Marchigiano" Soft Salami


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Do you want to taste a unique and inimitable salami? If you want to gratify your taste buds with a special product, you cannot miss the "Marchigiano" soft Salami, a soft and spreadable salami, typical of the rural tradition of Le Marche. A  tasty and really genuine snack? Of course, because the pig is reared traditionally with acorns and chestnuts, its fresh meat is processed by the same breeder, adding special ingredients, such as orange peel and anisette, and the seasoning is done according to the times of the ancient butcher tradition. How to get it fast at home for an unforgettable dinner? Tasting Marche takes it directly from the manufacturer and delivers to you in a few days, what are you waiting for trying it?

Type: "Marchigiano" soft Salami
Producer: Azienda Agricola Country Pig di Bastianelli Mauro
Made in: Marche (Italia)
Net Weight: 500 g (The indicated net weight allows a tolerance of ± 10%).

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The feature that makes it unique, in addition to the original pleasantly smoky and spicy taste, is the texture that makes it particularly soft spreadable. 

Azienda Agricola e Laboratorio Country Pig di Bastianelli Mauro. Via S. Zenone - Alteta di Montegiorgio (AP). The company Country Pig from Alteta Montegiorgio has a long history of dedication to work and traditions. In 1955, Serafino Bastianelli and Annunziata Salvatelli opened a mill to sell animal feeds. Subsequently, with the help of Giuseppe Salvatelli, a famous butcher of Alteta, Country Pig started its first 250 pigs livestock reared by traditional systems and fed by noble grains. Fifty years later, Country Pig continues to produce excellent cured meats with old techniques, attentive and selective, whose unique purpose is to savor the oldest tradition of cured meats of Fermo. 

General Information: Cured meats are excellent au natural, simply accompanied by bread or paired with cheeses, or they can be used for stuffing pizza or seasoning tasty pasta and meat dishes. How to eat: If you decide to eat your cured meat au natural: cut the cured meat into slices, not too thin to prevent the slice break, and enjoy it on fresh bread. To use your cured meat as seasoning: finely cut, using special knives or slicer, making cubes or strips and cook according to the recipe. General Information: Cured meats are excellent au natural, simply accompanied by bread or paired with cheeses. How to eat: Cut the sausage as the recipe indicates, not too thin to prevent the slice break, and enjoy it on fresh bread. You will receive the cured meats of Tasting Marche vacuum-packed, once opened store in the fridge.

Meat of pork (fresh production), salt, pepper, garlic, orange peel, anisette, ascorbic acid, preservative E252. Nutritional value for 100 gr: Energy Kcal 374,24, Kj 1566,87; Carbohydrates 1,87 g. of which sugars 1,14 g.; Proteins 44,28 g; Fats 34,68 of which satured fatty acids 11,87 g. Salt 1,78 g.

For a really tasty snack Tasting Marche recommends homemade bread and "Contadino" soft Salami, combined with a wedge of Pecorino with Vinacce di Vernaccia and, of course, a nice glass of red wine Vernaccia di Serra Petrona.