Salumificio Sorrentino, the triumph of the taste.

Typical salted pork meat for slicing, with the finest grinding. Kneaded with selected lean meat, slightly flavoured and smoked, it is made into sausages with a bowel of gauge 110.
The speckling is about of 3,2 Kg.

Produced with lean mixtures, thoroughly free of nerves and cartilage, it is made into sausages, with a bowel of gauge 110.
Typical for slicing, its speckling is about of 3,2 Kg.

Produced with lean meat, without chopped bacon fat, nerves and cartilage, it is a typical salami for slicing with the finest grinding. It has a flat form and a speckling of about 2,5 Kg. Made into sausages in natural bowel, it has been seasoning for about 60 days.

Typical flat product from Lazio, made into sausages in natural bowel, it is obtained with chopped bacon fat and selected lean meat. Seasoned for 60 days, it weights 2,5 Kg. Sweet to the taste, it is available also spicy.

Typical salami for slicing, made into sausages in natu- ral bowel, it has a speckling of about 3,5 Kg.
Typical of lower Abruzzo, it is characteristic for the good quality of the local hot chilli pepper from Valle del Sangro.

Made typical by its peculiar shape of balloon or little flask, the ventricina in bladder has a speckling which varies from 1,5 to 2,0 Kg.
The salami, made into sausages in natural bowel, is typical of lower Abruzzo. Its slightly spicy taste is bestowed by the adding of red hot chilli pepper from the Sangro Valleys to the kneading.

Produced with lean meat without nerves and made into sausages with a bowel of gauge 110, the Household marks itself for the thick grinding and its sweetness to the taste.
It weights about 3,0 Kg.

Naples salami has a stretched cylindrical shape and a sweet and characteristic taste, slightly smoked.

Particularly spread throughout Sicily, this salami is richly filled with chopped bacon fat and flavoured with Sicilian spices. It has a speckling of about 3,0 Kg.

Typical spicy salted pork meat for slicing, it weights 2,5 Kg. With an intermediate grinding, it is made into sausages with a bowel of gauge 110.

Excellent salami of pure swine with a classical taste obtained with mixtures of lean meat of fine grinding.
The chopped bacon fat in cubes gives the salami its typical rich and intense taste. Made into sausages in natural bowel, gauge 100/110, it has a seasoned weight of about 3,5 Kg.

A typical salami from Tuscany, which is called after because of the fennel seeds added to the kneading of pure swine. The fat meat consists of guanciale.
Made into sausages in a bowel bean-shaped, gauge 130, it has a speckling of about 3,0 Kg.