List of products by manufacturer • Tomaso Salumi

Talking about cold cuts means look back to tastes and flavours that tickle palate of who appreciate taste and quality ok pork. Talking of quality is indispensable when we want to taste cold cuts worthy of this name and not simple bagged flavoured without art, because is quality ok pork most important ingredient for its success.

In Campania, pig farming, butchering and pork manufacturing feature ancient traditions that in several locality are hand down from generations and reach ability and skill that is no simple to equal.
From this tradition and from this experience born Tomaso Salumi, a brand that sign high quality cold cuts and distribute for gourmet pleasure.
Best swine, selected by cattlemen that follow natural farming way, get to Faicchio, pretty small town of Sannio Beneventano, where are slaughtered and best part of pork are worked by hand-crafted that give unmistakable color and taste.
Ham, Fiocco, capicollo, lonzino, bacon, various salami, pork are made with workmanship and seasoned following ancient way of butchers and beneventan pig butcher, to obtain products that could stimulate all five senses and evoke images and emotions that space out of taste.

Two generations, one passion


Since two generation, Tomaso family is committed to cold cuts branch, always with a greath passion for their work and a marked iniziative, that in 2000 encourage Eugenio, current owner, to expand family business obtaining close up goals.


Just for case, recovering a depliant of a north company specialized in culatello production, Eugenio decided to begin in his own country, Faicchio, Benevento province, manufactoring of this delicious cold cut. this trial was good and prestige of Culatello del Matese, that compete in goodness against north one, go over Cmapania limit soon. 


Success was not enough to sedate Eugenio's initiative that decided to begin a new challenge: production of could cuts of "Casertano Black Pig" with its unique taste.
With his wife Annamaria and his mother Aurelia, expert in manufacturing of pork and Eugenio's teacher, born new line of products "i Neri del Duca" that join already famous "I Piaceri del Duca".
Ham, salami, brawn get a lot of consents of gourmet and critics that express positive opinions in a lot of feature on important wine and food magazines, that contribute to increase reputation of Tomaso Salumi.

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Black Pork Capocollo of Sannio is a salami obtained by working the pork neck muscles. At the end of the work it is sacked in a natural gut. The seasoning is done with a wood fireplace and lasts 90-120 days. The product is particularly fragrant and has a soft consistency and a decidedly aromatic taste. Packing: 500gr

36,00 €

Casertana breed black pork raw ham is prepared by hand only with a tanning of salt and natural aromas. The maturation period is 24/36 months. Intense taste that recalls the aromas of the forest and a deep sweetness, which comes from the type of breeding with feeding in the wild. Contains no preservatives. Product weight: approximately 4.5 kg Format:...

280,00 €

Culatello is obtained from the pork thigh, exactly from the muscular part between the bow and the knee. Culatello of the Matese is distinguished by the traditional culatello for seasoning, which is done with the pork rinds and not in the bladder, for salting and flavoring using a clever mixture of herbs prepared personally by Eugenio Tomaso. Packing: 5Kg

183,00 €

Fiocco (shank) of Culatello from Matese is the smallest and lean muscular part of the posterior limbs of the pig, without rind and bone. After hand-picking, it is then coated externally with a natural skin to better protect it. At the end of the process, it is seasoned for a period of at least 8-10 months in warm and dry environments. Packing: 1,5Kg...

39,50 €

Composition consisting of a rustic wooden cutting board and a salami Napoli The salami Napoli is a typical sausage of Campana gastronomy and consists of pork and various flavoring ingredients. Ingredients: pork, salt and spices Wrapper: natural bowel Seasoning: 60 days Storage: Keep in a cool place

15,90 €

Composition consisting of a wooden cutting board and a pork sausage The sausage is a seasoned pork sausage, produced by filling a natural casing with a mixture of lean and fat parts, cut into cubes and mixed with salt. Ingredients: pork, salt, fennel seeds and spices Wrapper: natural bowel Seasoning: 30 days Storage: Keep in a cool place

11,00 €

Pork Capocollo of Sannio is a salami obtained by working the pork neck muscles. At the end of the work it is sacked in a natural gut. The seasoning is done with a wood fireplace and lasts 90-120 days. The product is particularly fragrant and has a soft consistency and a decidedly aromatic taste. Packing: 500gr

13,00 €

Sannio pork loin is a sausage deriving from boneless pork loin, salted, seasoned with spices and matured for a maximum of 3-4 months. When cut, the slice of lonzino is bright red with white streaks of fat. Casing: natural casing Presentation: Hand-tied Maturing: 90 days

39,60 €

Ingredients: pork, salt and spices. Without preservatives. Presentation: Hand tied up Seasoning: 4 months Storage: Keep in a cool place

8,40 €

The salami Napoli is a sausage typical of the Campania region consists of pork and various flavoring ingredients. Ingredients: pork, salt and spices Wrapper: natural bowel Seasoning: 60 days Storage: Keep in a cool place

9,80 €

The Soppressata of Sannio is one of the most renowned products of the Campania tradition. The meat is cut into pieces, seasoned with salt and black peppercorns and then stuffed in natural buds with the addition of small lard cubes that characterize the product for the typical flavors and softness. The maturing takes not less than two months. Packing: 300gr

9,20 €

Ingredients: pork, salt and spices Wrapper: natural bowel Seasoning: 30 days Storage: Keep in a cool place

8,00 €
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