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SALUMERIA ROSI PARMACOTTO SALUMERIA ROSI PARMACOTTO SALUMERIA ROSI PARMACOTTO SALUMER
S A L U M I
S E L E C T I O N
SI PARMACOTTO SALUMERIA ROSI PARMACOTTO SALUMERIA ROSI PARMACOTTO SALUMERIA ROSI PARMAC
RIA ROSI PARMACOTTO SALUMERIA ROSI PARMACOTTO SALUMERIA ROSI PARMACOTTO SALUMERIA ROSI P
The tradition of Italian food is based on the single
idea that the best ingredients make the best food.
Along with Parmacotto, Cesare Casella has worked
to find the best ingredients for salumi. Using only
Heritage breed pigs and true Italian technique,
the products that have been created epitomize
traditional Italian salumi.
Through true Italian methods, Cesare re-creates
in America the quality of salumi found throughout
Italy, with varieties such as Finnochiona, Salame
Vinotto and Mustella. There is a true piece of Italy in
the heart of New York.
Although the production of this line has been in
development for just over a year, it has already
earned the attention of salumi aficionados around
the globe. The market for great salumi may be
growing beyond the borders of Italy, but true Italian
style is what propels this exciting new addition into
the American food scene.
PARMACOTTO SALUMERIA ROSI PARMACOTTO SALUMERIA ROSI PARMACOTTO SALUMERIA ROSI PARMACO
C acciato r ino
The cacciatorino came into existence in the end of the 19th century as the commuter friendly
breakfast for Piemontese hunters, or cacciatori.
The flavor of the salame varies based on a combination of spices used to flavor the soft, finely
ground pork filling. Easy to eat, this great snacking salumi is fantastic for an impromptu bottle of
wine and a hunk of great Italian cheese.
AVG Weight
Curing Time
Meat Variety
Shipping Quantity
.33lbs
30 days
100% Berkshire
70-75 pc
C acciato r ino
P I C C A N T E
The Cacciatorino Piccante is flavored with Paprika and Calabrian Chilies to add a hint of spice.
This salumi is great for snacking and is fantastic for an impromptu bottle of wine and a hunk of
great Italian cheese.
AVG Weight
Curing Time
Meat Variety
Shipping Quantity
.33lbs
30 days
100% Berkshire
70-75 pc
S O P R E S S A T A
Sopressata is a dry-cured, fermented sausage found throughout Italy. Made with prime cuts of pork
shoulder, leg and belly, Sopressata Dolce’s flavor is sweet with hints of seasonings, and black pepper.
This salame is fantastic for slicing for panini or just for an antipasta platter. This large salame is made
with Berkshire Pork. The meat is typically coarsely pressed rather than ground (minced) as with salame.
This gives it an uneven, “rustic” appearance when sliced. The sausage is hung up to dry for anywhere
between 3 and 12 weeks, depending on the diameter, and loses about 30 percent of its original weight.
AVG Weight
Curing Time
Meat Variety
Shipping Quantity
6-7lbs
28 days
100% Berkshire
4 pc
TTO SALUMERIA ROSI PARMACOTTO SALUMERIA ROSI PARMACOTTO SALUMERIA ROSI PARMACOTTO SALU
sop r essata
piccante
Sopressata Piccante is a spicy dry-cured, fermented sausage found throughout Italy. The seasonings
include black pepper and chilies.
This salame is fantastic for slicing for a panini or just for an antipasta platter.
This large spicy salame is made with Berkshire Pork and chilies to add heat.The meat is typically coarsely
pressed rather than ground (minced) as with salame. This gives it an uneven, “rustic” appearance
when sliced. The sausage is hung up to dry for anywhere between 3 and 12 weeks, depending on the
diameter, and loses about 30 percent of its original weight.
AVG Weight
Curing Time
Meat Variety
Shipping Quantity
6-7lbs
60-90 days
100% Berkshire
4 pc
P E P P E R O N I
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In Italy the concept of “pepperoni” doesn’t exist. Pepperoni was an invention of Ital-Americans. However, Salumeria Rosi’s pepperoni follows in line with the spicy salamis of Southern Italy, a
spicy dry sausage. The pepperoni is made from prime cuts of pork and spicy Calabrian peppers.
Though the Pepperoni Lungo is longer than traditional pepperoni, consider it a salame that will
last a bit longer than lunch. This is a salame that one can grab and take on the go. Easy to slice
by hand, this is a snacking salame.
AVG Weight
Curing Time
Meat Variety
Shipping Quantity
1lbs
30 days
100% Berkshire
20 pc
peppe r oni
In Italy the concept of “pepperoni” doesn’t exist. Pepperoni was an invention of Ital-Americans. However, Salumeria Rosi’s pepperoni follows in line with the spicy salamis of Southern Italy, a spicy
dry sausage. Salumeria Rosi’s pepperoni is made from prime cuts of pork and spicy Calabrian
peppers.
This is a salame that one can grab and take on the go. Easy to slice by hand, this is a great
snacking salame.
AVG Weight
Curing Time
Meat Variety
Shipping Quantity
.33lbs
30 days
100% Berkshire
55-60 pc
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S
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Traditionally made with a mixture of Pork and Beef, this flavorful, well seasoned salami pairs
perfectly with unsalted breads, that are commonly found in Tuscany. Look for whole pieces
of black peppercorns and a well balanced garlic flavor. If you’re looking for the quintessential
Tuscan salame, you needn’t look any further.
AVG Weight
Curing Time
Meat Variety
Shipping Quantity
S
A
L
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M
C A L A B R E S E
1lbs
45-60 days
100% Berkshire
24 pc
E
From the South of Italy comes a spicy addition to the Salumeria Rosi line-up. This salame gets it’s name
from the region Calabria, a region known for its super hot and flavorful chilies. This coarsely ground
salame is perfect to be shared between a few people, some crusty bread and perhaps a bottle red wine.
This versatile salame can be sliced by hand and enjoyed in thick slices, or cut thinly on a slicing machine.
Either way, the flavor of the Calabrian chilies will be hard to miss and satisfy the senses.
AVG Weight
Curing Time
Meat Variety
Shipping Quantity
S
A
L
A
M
V I N O T T O
1lbs
30-45 days
100% Berkshire
24 pc
E
Traditionally made with a mixture of Pork and Beef, this flavorful, well seasoned salami pairs
perfectly with unsalted breads. Coarsely ground pork belly is paired with a variety of spices and
marinated in Chianti wine. The wine helps the curing process and adds a sweetness to the
meat, which enhances the quality of flavor.
AVG Weight
Curing Time
Meat Variety
Shipping Quantity
1lbs
45-60 days
100% Berkshire
24 pc
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F I N O C C H I O N A
This coarsely ground salame is grand in size and flavor. Since the 15th century, salumi-makers have
used the seeds of wild fennel, or finocchio, to flavor this sausage. Finocchiona is traditionally made
using equal parts lean pork meat, often taken from the shoulder, and the firm fat from the pig’s jowl.
These ingredients are then ground and seasoned with salt, whole and ground black pepper, garlic,
wine and fennel seed. Finocchiona tends to be larger than your average salume; its diameter can
span upwards of 8 inches. Finocchiona is often paired with more mild foods, like the salt-less bread
of Tuscany.
AVG Weight
Curing Time
Meat Variety
Shipping Quantity
6-7lbs
90-120 days
100% Berkshire
4 pc
F I N O C C H I E L L A
Finocchiella is a smaller cousin of the Finocchiona, and it boasts the same enticing anise and
fennel flavor in a smaller package. Using coarsely ground Berkshire pork shoulder, belly, and
neck combined with herbs and spices in the same Tuscan traditions, this easy to slice salame is
a wonderful addition to a picnic or sliced amongst friends and many bottles of Italian wine.
AVG Weight
Curing Time
Meat Variety
Shipping Quantity
C
O
P
P
1lbs
45-60 days
100% Berkshire
24 pc
A
In Northern Italy, coppa refers to the twine-bound salume made using the homonymous,
cylindrical cut of pork shoulder, generally taken from about the hog’s fourth rib. The entire piece
of meat is then salted, seasoned, encased and then hung to dry. After several months, coppa
acquires its characteristic tangy, fermented flavor.
This whole-cured salumi pairs well with creamy cheeses and sparkling wines, both red and white.
AVG Weight
Curing Time
Meat Variety
Shipping Quantity
2.5-3lbs
3-5 months
100% Berkshire
10 pc
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coppa
piccante
Coppa piccante is a delicately spicy, cured pork shoulder. The meat is is salted, seasoned,
encased and then hung to dry. After several months, coppa acquires its characteristic tangy,
fermented flavor. After the curing process, it is rubbed with Italian hot pepper and dry aged, which
gives the product a subtle, spicy finish.
AVG Weight
Curing Time
Meat Variety
Shipping Quantity
M
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2.5-3lbs
3-5 months
100% Berkshire
10 pc
A
Originally from Sardinia, Mustella is a cured meat made from pork loin. It is cured two times: the
first time for two days, and then it is washed and cured for two more weeks. Salumeria Rosi’s
Mustella is washed a second time and aged for 40 days.
It has a flavor of anise and can be served as an antipasto with olives and cheeses. The meat is
lean, tender, tasty and delicious, with a garnet red color when cut.
AVG Weight
Curing Time
Meat Variety
Shipping Quantity
6-7lbs
90-120 days
100% Berkshire
4 pc
guanciale
Guanciale is made using pork jowl - guancia is the Italian word for cheek. This triangular cut is
comprised of pure, white fat, streaked with veins of lean, red meat. The guanciale is salted and left
to rest for 1-2 weeks. The meat is then washed, dried and sprinkled generously with freshly ground
pepper and hung to dry. After spending at least 3 months in an aging room, guanciale is ready to
be served. Salumeria Rosi’s guanciale comes from beautifully large, and very happy, Red Waddle
and Berkshire pigs.
AVG Weight
Curing Time
Meat Variety
Shipping Quantity
1.75-2.2lbs
3-5 months
100% Berkshire
12 pc
TTO SALUMERIA ROSI PARMACOTTO SALUMERIA ROSI PARMACOTTO SALUMERIA ROSI PARMACOTTO SALU
pancetta
The name of this seductive salame derives from pancia, the Italian word for belly. In addition
to salt, the cure normally contains ground black pepper and a choice of spices. Pancetta is
generally aged for about 2 months.
It can be eaten thinly sliced, like prosciutto, or used in cooking, where its distinct flavor and
tender texture go unmatched. Salumeria Rosi’s pancetta comes from beautifully large, and very
happy, Red Waddle and Berkshire pigs.
AVG Weight
Curing Time
Meat Variety
Shipping Quantity
la
r
d
6-8lbs
60-90 days
100% Berkshire
2 pc
o
For centuries, lardo, or salt-cured pork back fat, formed the backbone of a great number of
Italian dishes.
Typically, lardo is made from fat taken from the top of a pig’s shoulder. The fat is salted, and
rubbed with a mix of spices, and left to dry. Its flavor should be clean and pure, with a hint of
spice. Lardo can be served sliced with bread, or pounded, or pestato, with garlic, shallots and a
little salt. Salumeria Rosi’s lardo comes from beautifully large and very happy Red Waddle and
Berkshire pigs.
AVG Weight
Curing Time
Meat Variety
Shipping Quantity
4-6lbs
5-7 months
100% Berkshire
2 pc
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H I S T O R Y
P A R M A C O T T O
Our story begins in Parma, Italy - the hometown of the Rosi family, and major
gastronomic capital. Parma is known throughout the world for its culinary
wonders, which include Prosciutto di Parma and Parmigiano Reggiano.
In 1978, Parmacotto was created by the Rosi brothers, Marco and Antonio,
as a way to maintain the family tradition of Italian salumi-making, improving
the process with the use of modern production methods. At the time, the
market was divided into extremes: high-quality, artisanal products and poorquality, mass-produced salumi. The Rosi brothers responded by creating
new techniques for curing and cooking large quantities of meat which
maintain the meat’s inherent flavor and texture. The specialty steam oven
they produced for cooking ham was the initial key to their success. In fact,
their cooked ham, orprosciutto cotto, was so well received, that in Italy the
word Parmacotto is now synonymous with cooked ham.
S A L U M E R I A
R O S I
Salumeria Rosi is the manifestation of the Rosi family’s desire to share
their cultural heritage and appreciation of Italian salumi with the American
public. Inside the Salumeria, you will find a wide variety of salumi, produced
and selected by Parmacotto. Just like in a traditional Italian salumeria, the
meat counter is the main attraction - a place where you can view, taste and
purchase salumi to go. In many ways, Salumeria Rosi was modeled after
Sorelle Picchi, the Rosi family’s salumeria and ristorante, located in Parma,
Italy. Both locations have small kitchens in back, which turn out trattoriastyle dishes to be consumed on the spot, and an appetizing selection of
freshly-prepared foods to be taken away.
C
E S A R
C A S E L L A
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For Salumeria Rosi, Parmacotto partnered with local culinary legend, Cesare
Casella. For years, Cesare has served as an ambassador of Italian gastronomy
in the US. Together with the Rosi family, he has taken on the assignment of
introducing the concept of a traditional Italian salumeria to the American
public. Cesare graduated from the Culinary Institute Ferdinando Martini,
has appeared on numerous TV shows including “No Reservations” & “Top
Chef,” has authored three cookbooks, been featured in many publications,
& is an active supporter of many philanthropic organizations. He serves at
the International Culinary Center as Dean of the Italian Culinary Academy
& serves as Project Manager at the Center for Discovery with the DaVinci
Project. He is also President of the True Italian Project.
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PARMACOTTO SALUMERIA ROSI PARMACOTTO SALUMERIA ROSI PARMACOTTO SALUMERIA ROSI PARMACO