Aged Nostrano Salami from San Michele Tiorre (Felino, Parma): The Essence of the Food Valley

In the heart of the rolling hills of Parma, where the dry Apennine breeze meets the ancient art of charcuterie, San Michele Tiorre’s Nostrano Salami is born. This is no mere cured meat, but a declaration of love for Parma’s gastronomic tradition: 100% Italian selected pork, meticulous trimming, medium-grind texture, and a seasoning blend measured to the millimeter according to a family recipe passed down through generations.

Each slice is firm, a ruby red speckled with the pristine white of noble fat that is melt-in-the-mouth and never greasy. The aroma is fragrant and harmonious, with delicate notes of cellar and subtle spices; on the palate, the taste is velvety, sweet, and incredibly long-lasting. A masterpiece of balance that transforms every charcuterie board into an artisanal experience.

The ritual of pairing: from Emilia to your table

The versatility of our Nostrano Salami enhances the great classics of Emilian and national oven-baked traditions:

• Torta Fritta (or Gnocco Fritto): Served piping hot, freshly drained and crisp. The heat from the puffed dough melts the fat in the slice, releasing an irresistible bouquet of aromas.

Mountain Tigelle: Crispy on the outside and soft on the inside, perfect for filling with slightly thick slices, paired—if desired—with a shaving of aged Parmigiano Reggiano.

• Piadina Romagnola: Heated on a griddle, for a contrast between the flaky crispness of the piadina and the melting sweetness of the charcuterie.

• Naturally leavened homemade bread: A thick slice of durum wheat bread or ciabatta with a browned, crusty exterior. A return to the most authentic rustic snack.

Recommended wine list

• Lambrusco dei Colli di Parma or Grasparossa di Castelvetro: Lively bubbles, deep red color, gentle tannins, and a marked acidity capable of cleansing the palate with every bite.

• Gutturnio Frizzante from the Colli Piacentini: Lively, vinous, and dry; the ideal ally to support the aromatic richness of the seasoning.

• Lambrusco di Sorbara DOC: For those seeking absolute finesse; its distinct acidic and savory vein creates a fresh, elegant contrast.

• Malvasia dei Colli di Parma (still or dry sparkling): The local white wine pairing: floral aromas and a mineral finish that respects the delicacy of the meat without overpowering it.

Serving suggestions

• Temperature: Remove from the vacuum seal (or the fridge) at least 30 minutes before serving, allowing it to reach room temperature (approx. 18-20°C).

• Slicing: Strictly hand-cut with a sharp, smooth blade at a 45-60° angle ("flute-beak" style) to obtain elongated slices of precise thickness, traditionally as thick as a peppercorn.

Our cured meats come from pigs born, raised, slaughtered, and processed in Italy