Salami 2017-08-11T17:56:12+00:00

SALAMI

The complete line of the Ibis Salami is produced with the best meats, herbs and spices. 

Salami Felino PGI  

The Salami Felino is the most prized salame of Italian salame production. Ibis produces it according to ancient traditions, with top choice pure pork meat, the typical curing with salt, pepper and a few other aromas, and a medium grain mixture which is put into natural soft gut. It is tied by hand with string, then seasoned in cellars.

GLUTEN-FREE 
LACTOSE AND MILK PROTEIN-FREE 

PRODUCED IN BUSSETO (PARMA)   

Salami Milano

The Salami Milano is produced according to the traditional Milanese recipe, in the classic wide slice shape that requires longer seasoning. It is produced with meat obtained from select pork shoulders, ground finely and processed with a cautious dose of aromas and spices.

GLUTEN-FREE 
LACTOSE AND MILK PROTEIN-FREE 

PRODUCED IN BUSSETO (PARMA)   

Salami Ungherese

Fine grain and light smoking are the characteristics of Hungarian Salami. The trimming of meat by hand ensures an unquestionable selection of raw materials. The very fine mincing and mild smoking according to the traditional recipe make it one of the princes of deli meats.

GLUTEN-FREE 
LACTOSE AND MILK PROTEIN-FREE 

PRODUCED IN BUSSETO (PARMA)   

Salami Napoli

Salami Napoli with its coarse grain is typical of an ancient tradition from the Campania region. The Ibis recipe gives the product a pleasantly spicy and intense flavour; the specific tying with string is evidence of Salami Napoli’s genuine and country nature.

GLUTEN-FREE 
LACTOSE AND MILK PROTEIN-FREE 

PRODUCED IN BUSSETO (PARMA)   

Salami Ventricina

The tradition of the Calabria region gives rise to this very flavourful spicy salami, rustic and hand-made. It is characterized by a typically intense but well balanced taste. Coarse grain mincing.

GLUTEN-FREE 
LACTOSE AND MILK PROTEIN-FREE 

PRODUCED IN BUSSETO (PARMA)   

Spianata Calabra

The typical Spianata from the tradition of the Calabria region; its very finely ground mix is added with lardons and chili pepper to give a spicy note typical of southern Italy.

GLUTEN-FREE 
LACTOSE AND MILK PROTEIN-FREE 

PRODUCED IN BUSSETO (PARMA)   

Spianata Romana

This speciality is the result of a careful selection of meat and use of a typical recipe from the Lazio region. Meat is minced to an extra fine grain, then mixed with lardons. Once the mixture is filled into casings, it is pressed to give its particular flat shape. Its flavour is complete and pleasant.

GLUTEN-FREE 
LACTOSE AND MILK PROTEIN-FREE 

PRODUCED IN BUSSETO (PARMA)   

Salami Busseto

The typical salami of the rural tradition of northern Italy, made with an attentive selection of meat and traditional processing. The Busseto Salami has a genuine and delicate taste. It is characterized by a medium grain mincing, large slices and unmistakeable aroma.

GLUTEN-FREE 
LACTOSE AND MILK PROTEIN-FREE 

PRODUCED IN BUSSETO (PARMA)   

Soppressa Veneta all’aglio

The Soppressa Veneta is prepared following the typical recipe from the Veneto region. Only selected pork shoulders for this coarse-grained salami with a marked taste and a distinctive garlic flavour.

GLUTEN-FREE 
LACTOSE AND MILK PROTEIN-FREE 

PRODUCED IN BUSSETO (PARMA)   

Finocchiona

The Finocchiona is a typical Tuscan salami with an unmistakable aroma of wild fennel. Meat is minced to coarse grain, then mixed with lardons. It has a genuine and marked taste.

GLUTEN-FREE 
LACTOSE AND MILK PROTEIN-FREE 

PRODUCED IN BUSSETO (PARMA)