Aubrey Allen import their products from Fiorucci, one of the highest quality manufacturers of Italian cured meats. Salami - There are as many salamis as there are regions in Italy, although each is essentially a variation on a theme. Raw pork or pork and beef is cut either fine, medium or coarse and mixed with pork fat and a variety of spices and inserted into a casing before maturing for anything up to five months. Milano Salami - This is a very fine cut of pure pork mixed with fat, which is barely visible, salt, black pepper and garlic. Maturing ranges from three to four months. Napoli Salami - This uses similar ingredients to the Milano but the meat and fat are cut more coarsely, leaving the fat visible and giving a chewier texture. The Napoli undergoes a light smoking before maturing, which develops a more pronounced flavour. Ventricina Salami - Pure pork, coarsely ground with a peppery flavour. Rustico Salami - Pure pork coarsely ground, made to a rustic recipe. Mortadella - The best cuts of pork are finely ground and mixed with back fat before being inserted in a casing. Mortadella is a slowly cooked meat and the time it takes to reach perfection depends entirely upon the size. Mortadella Suprema - Pure pork with pistachio nuts. Bresaola - This is a speciality that starts life as the best cuts from the legs of beef. These are tumbled in salt and a blend of natural herbs and spices. The meat has no fat and the nutritional content is high. For a period ranging from 14 to 25 days the cuts are periodically massaged to encourage the spices to penetrate the flesh. The dressed beef is then placed in casing and allowed to dry over a two month period. Pancetta – This is the equivalent to English streaky bacon, however, it is dry cured for a long period of time. It can be purchased whole or in a small piece or sliced. Parma Ham The picturesque town of Parma produces one of Italy's finest delicacies - genuine Parma Ham. The excellent climate of the region, combined with the rare breeze that blows through olive groves and pine forests, sweetens and flavours the Parma Ham as it cures. Only hams that have passed the stringent curing regulations can be awarded the stamp of the Ducal Crown and the title genuine Parma Ham. Fiorucci is now the largest producer of hams in Italy and has five factories where the most stringent quality control methods are in operation. This allows Aubrey Allen to select the finest Parma Hams, so time after time there will be consumer satisfaction. Available as whole hams or 80g pre-sliced packs (6 slices). Kassler This is the top premium eye muscle from the loin of Italian pigs, which has been slow roasted in rosemary and sage. Lardo This is the Italian back fat that has been salted, it is ideal for lining terrines. > Products from Italy > Spanish cured ham > Terines and pates