Salumificio Bertelli (Bertelli Salami Factory), born in 1988, is passionately involved in the production of typical salami, fresh and seasoned. The sausage factory is located in Montagnana, in the Padua province. It is a wonderful little town, characterized by medieval walls among the best preserved in northern Italy. All cured meats are produced exclusively from pork meat from farms in northern Italy.
Salumificio Bertelli outstanding specialties
Noteworthy, among the products of this superb family-run sausage factory are some gourmet items:
Rolled Montagnana lard
A cold cut made up of 7 layers of veined lard, spiced, flavored and stuffed into natural gut; the product, prepared in the traditional way following the ancient salting method, is massaged several times with rock salt and precious spices. It is available in small (1,5/2 Kg), medium (7/10 Kg) and large sizes (13/18 Kg). Perfect seasoning takes between four and six months.
Cuscino di Venere
A half pig boned and slowly seasoned between two boards of Tyrolean fir wood; the size is from 8 to 10 kg; seasoning takes over six months.
“Divina” Coppa
Characterized by aging in typical Veneto wine.
Fillet pancetta
Pork fillet wrapped in spicy seasoned pancetta.
Pancetta salamata
Salami paste wrapped in spicy seasoned pancetta.
Fillet soppressa
Lightly garlic-flavored soppressa with pork tenderloin in the center.
Soppressa baciata
Soppressa With a soft lard heart.
Tongue cotechino
Tongue cotechino, fresh, not precooked, with a soft salted pork tongue center.
Salumificio Bertelli products
Salami
- Traditional pork salami: with and without garlic
- Horse salami: lightly garlic-flavored, stuffed in natural gut
- Grandfather’s “salado” salami, stuffed in valuable intestine gut, tied by hand, with and without garlic
- “Ezzelino” salami: lightly smoked, sweet or spicy
- “Passita” pork sausage (sweet or spicy) or horse sausage: ideal to be served in small chunks for appetizers and second courses
- “Bertellino” salami: fine grind, Hungarian type, lightly smoked
- Duck and goose salami, lightly smoked
Soppresse
- Venetian soppressa with and without garlic, coarse grind
- Lardo soppressa
- Fillet soppressa
- “Zia”, the soppressa weighing over 3 Kg
Pancette
- Rolled pancetta
- Coppata pancetta
- Salami pancetta
- Fillet pancetta
- Flat sweet pancetta
- Flat smoked pancetta
- Pancetta seasoned between two wooden boards
Cured hams
- National sweet raw ham, cured 18/20 months
- Fiocco ham, cured for 4 months
Coppe
- Classic coppa
- Peeled coppa (no gut, vacuum packed)
- “Divina” coppa, refined in typical Veneto red wine
Lonze ( pork loin)
- “Seasoned Filone”: classic loin cured for 60 days
- Spicy loin filet
Lardo
- Rolled Montagnana lard : 7 layers of veined lard, spiced and stuffed in natural gut (from 1.5 to 18 Kg), cured over 6 months
- “Grandfather” lard: very thick lard, with rosy veins, spicy, cured 4 months
- Lombato lard: loin lard
- Lard spread: classic spicy lard paste
Guanciali (pork jaw meat)
- 4/5 months’ cured guanciale, flat or rolled, lightly smoked
- “Piaceri”guanciale ,cured 4/5 months, spiced with a mixture of four different types of pepper
Cotechini, zamponi, fresh salami
- Fresh classic cotechino (not precooked)
- Tongue cotechino (not precooked)
- Bondiola cotechino
- Classic zampone
- Fresh salami for grilling
- Fresh salamini (also known as “salamelle”) for grilling
- Tastasale: a mixture of minced, salted, spicy meat used to prepare the typical tastasale risotto
Sausages and frankfurters
- Salsiccia romagnola (luganega) fresca
- Wurstel leggermente affumicato
Steak
- Beef steak, aged, flavored, vacuum packed, ready for the grill
Specialties
- Stewed pancetta (oven-baked)
- Pork crackling
- Duck and goose breast: seasoned, flavored and lightly smoked
- Cuscino di venere
- Rolled Montagnana lard
