Salumificio BBS - il salame -

Salumificio BBS - il salame -

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Salumificio BBS - il salame


Although our salame is quite similar with the salame of Felino, it keeps a strong personality from Reggio Emilia. Available in whole or half pieces, vacuum packed. Stuffing into a natural pig intestines of a large diameter, about 1/1, 1 Kg, it develops mold that is visible on the surface as it is drying. This mold is an indication about the care and the attention required during the production process. We produced a cooked version too, the weight is about 800g, still packed in a natural gut, with a calibrated weight for special requirements such as Christmas presents.

We make the same preparation for the production of , that we call “cacciatorino”, cured sausage, a classic for a platter of cold cuts.


The salame “sottilino” is our “Strolghino di culatello” re-thinking. We prepared an adequate dough to bring it up more softness.

All the salami are available in whole or half pieces, vacuum packed.


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