In this article, we talk about Italian cured meats and we indicate which are the 6 most requested by our customers all over the world. Every day, in fact, dozens of traders and distributors of Italian products connect to the website www.bell-italia.com, view technical data sheets and price lists of over twenty thousand references and send us their orders. To assist them are our sales managers Ezia Caputo and Giovanna Caprioli.
In our wide assortment you can find high-quality packaged food, non-food items from the best Italian and international brands, and fresh ‘made in Italy’ products, in particular cheese and cured meats. Of the latter we have already talked (click here to read the article). Today, however, we see which are the best Italian cured meats, and above all which are the ones Bell Italia sells the most abroad.
Like almost all the best products of the Dante’s birthplace, Italian cured meats are also distinguished by their goodness, quality, and their strong bond with a unique land, made up of stories and traditions. For this reason they are appreciated all over the world. Supermarkets, restaurants and delicacies in every corner of the planet do not miss our country’s cheese and meats. Although these are very fresh products with a short shelf life, Bell Italia guarantees the rapid delivery of always fresh goods, ready to amaze even the most demanding consumers. Don’t believe it? Look at our gallery, always updated with all the deliveries we make.
It’s time to check out the 6 best Italian cured meats according to Bell Italia. Not to be missed in the gastronomy department of your supermarket abroad. Let’s start with the first 3; in the second part we will reveal the others.
Among the Italian cured meats, prosciutto di Parma and prosciutto di San Daniele are probably the most known worldwide. They certainly are at the top of our customers’ preferences, especially in Europe. These are natural hams (they contain only 100% Italian pork and sea salt, without any artificial preservatives) with high nutritional properties. They are genuine and light and, therefore, suitable for any type of diet. But, above all, they taste incredible! Their flavor is sweet and tasty: each slice “melts in your mouth”.
But what makes them different? First of all the production area. Parma ham is made in the province of Parma (that goes without saying) and San Daniele ham in the Friulian town of the same name. The different air of the two areas greatly influences the seasoning of these hams and, ultimately, their flavor. The Friulian one is dry and cold (which gives it a more intense and complex aroma), the Emilia-Romagna one is moister (the aging slows down and the product is softer). Parma ham can be recognized by the typical logo in the shape of a crown with five points. The trademark of San Daniele, on the other hand, is in the shape of a stylized pork leg.
Discover here our offers on San Daniele ham.
And here our super offer on Parma ham.
Rich in protein, low in fat, a source of potassium and precious vitamins (B1, B6 and B12). And, not just a little thing… It’s really tasty. We are talking about bresaola, also called air-cured beef, one of the excellences among Italian cured meats. It is typical of the Valtellina area and is obtained from the salting, drying and seasoning of a beef leg fillet. The meat preservation method has ancient origins that have been handed down for centuries, and takes advantage of the particular climate of the production area. The typical pleasant scent of bresaola is also the result of Precious aromas, added according to the traditional recipe. Which part of meat is used, determines the greater or lesser quality of the bresaola.
The top side (that is to say, the top of the hip), is the leanest and finest part. Followed by sottofesa (the part right under the topside), magatello and sottosso. Bresaola is mainly used as an appetizer or as a main course. Every week we receive orders of several quintals of bresaola, which we rapidly ship to our customers in France, Spain, Switzerland, Belgium and the United Kingdom. Pini and Rigamonti are two excellent brands, which we recommend.
Click here to view our special offer on Bresaola Pini Punta D’anca PGI.
In third place in the list of the best-selling Italian cured meats by Bell Italia abroad we find baked ham. It is a typical product of our country obtained by the salting and cooking of the pork leg. It is not a very high quality salami, but its extraordinary goodness and relatively low price make it highly appreciated by Italian and foreign consumers. In Bell Italia we receive numerous orders from abroad, in particular from supermarkets and pizzerias. There are three main types of cooked ham: high quality, choice and classic.
The most popular brand is undoubtedly Rovagnati Gran Biscotto, a high quality baked ham obtained from rigorously selected pork legs, boned by hand and steamed according to a secret recipe. A fun fact: to make the meat even softer and make it better absorb the aromas, it is usually massaged for 72 hours using a special machine. After resting for about a month, the Rovagnati Gran Biscotto cooked ham is ready… to be devoured! Compact slices, unmistakable taste and aromas, signature of quality. Made-in-Italy excellence that will make your mouth water, no matter in which part of the world you are.
Discover our offer by clicking here.
Since 2010 Bell Italia has been exporting the best Italian consumer products all over the world. Quality, professionalism, safety and convenience are the characteristics that distinguish us and with which we serve hundreds of customers all over the world every day. Visit our website www.bell-italia.com, register here to know all our offers or contact directly our Sales Assistants Ezia Caputo (email@example.com) and Giovanna Caprioli (firstname.lastname@example.org) for any information or request.
Bell Italia: since 2010, from Italy with love.
To read the second part of our article on the best Italian cured meats click here.