| Budapest | This salame contains more beef than pork and is very finely cut and then filled into a large diameter synthetic casing. This salame is lightly smoked.
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| Cacciatori (Hot) | They are a small salami, with course minced pork and beef meat. The hot and spicy meat mixture is filled into a natural casing and tied in chains of 6 units with "red" string.
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| Cacciatori (Mild) | They are a small salami, with course minced pork and beef meat. The meat mixture is filled into a natural casing and tied in chains of 6 units with "white" string. |
| Calabrese | It contains a similar meat mixture to Peperoni but is spicier and filled into a slightly larger synthetic casing. Also suited for pizzas and party snacks. |
| Casalingo | As the name implies, this home-style salame, consisting of more pork than beef is medium to coarse minced, with just the right spices added and then filled into a natural casing. |
| Friulano | This coarse minced salame contains more pork than beef. Its delicate mild flavour is typical Friulian. |
| Hungarian | This salame contains more beef than pork and is very finely cut and then filled into a synthetic casing. This salame is lightly smoked. |
| Italian | A medium to fine cut salame mildly spiced and seasoned the traditional Italian way. This salame also contains more pork than beef meat and is filled into a natural casing. |
| Lismore | The sweet flavour of this salame is just as enjoyable grilled on toast with cheese as it is by itself. The meat mixture containing more pork than beef is coarsely minced and filled into a natural casing. |
| Peperoni | This slim hot and spicy salame obtains its unique flavour from a blend of hot peppers and spices. This medium-fine meat mixture which consists of more beef than pork meat is filled into a synthetic casing. Ideally suited for pizzas and party snacks. |
| Pure Pork Salame | This salame contains 100% pork and is mildly spiced and seasoned. The coarse meat mixture is filled into a natural casing and hand tied. |
| Pure Pork Salame Extra Hot | This salame contains 100% pork and is spiced for those who like their salame extra hot. This medium cut meat mixture is filled into a synthetic casing. |
| Pure Pork Sopressa | This 100% pork meat Sopressa develops its unique flavour by being larger in diameter. The spices used are carefully chosen so as to enhance its distinctive mild flavour. This Sopressa is easily identified by it being hand tied lengthwise giving it a segmented look. |
| Pure Pork Sopressa Hot | It is identical to the Pure Pork Sopressa, but is hot and spicy and tied with red string. |
| Salame Al Prosciutto & Pistachio | This all pork meat salame is cut medium to fine with chunky pieces of pre-salted Proscuitto Meat as well as Pistachio Nuts mixed throughout. It also contains cracked black pepper and a selection of mild spices. The mixture is filled into a zig-zag cotton casing. |
| Sopressa Antica | This 100% pork meat Sopressa develops its unique flavour by being larger in diameter. The spices used are carefully chosen so as to enhance its distinctive mild flavour. This Sopressa is easily identified by it being in a cotton casing with black stitching. |
| Sopressa Pressata | This sopressa is 100% pork and matured for a minimum 7-8 weeks. It has been pressed to give it its characteristic shape. Its extended maturation time allows you to enjoy a classic, full flavoured traditional sopressa. |
| Sopressa Veneta | This larger diameter salame of coarsely minced pork and beef meat is filled into a natural casing. Being larger in diameter, it gives it a distinctive fuller flavour. |
| Veneto | This salame is cut medium to fine and contains a higher percentage of pork than beef meat. It is spiced and seasoned the Venetian way, and filled into a natural casing. |
| Veneto Hot | This salame is coarsely minced and contains a higher percentage of pork than beef meat. It is hot and spicy, and filled into a natural casing. |
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