Trade & Investment Agency

This is the most typical product of the Langhe area, which farmers still produce today using authentic traditional methods. It is produced by the Salumificio with coarsely minced pork selected only from the finest cuts. It is stuffed into natural casings and tied by hand into various sizes. Then it is ready to be hung to rest during the drying phase, which removes excess moisture and naturally cures the meat. The humidity and temperature are kept constant until each size of salami has been cured to perfection. On the palate it has a sweet and delicate taste.

Web site
https://www.chiapellasalumi.it/en

Created by the fertile land of the Langhe hills and found by the attentive nose of the "trifulau" dog, our truffles come to delight the nose and palate of guests at our tables. But this time it doesn't come alone. Black truffle shavings are evenly mixed with selected meats and stuffed in casings according to our traditional recipe. This is our salami with truffle. A royal cured meat, fragrant and authentic, carefully cured during two slow stages in which excess moisture is first removed before being left to rest at a constant temperature. It must be said that this is the most luxurious of all Salumificio Chiapella products.

Web site
https://www.chiapellasalumi.it/en

With a strong yet delicate flavour, the salami with Barolo wine from Salumificio Chiapella brings two Langhe specialities together: salami and wine. And not just any wine, but an exquisite nectar that requires at least three years of ageing, which transfers to the meat all the wisdom of our hills that it absorbs during the resting phase. The mixing and casing of the ingredients is followed by two curing stages in which the product is first dried, then cured to perfection in an environment of constant temperature and humidity. This results in a recognisable combination of flavours and aromas when tasted.

Web site
https://www.chiapellasalumi.it/en

In the dialect spoken in Langhe, a Baròt is the stick that we still use today to find truffles. It also means farmer. A word that expresses unconditional love for the land. Our Baròt comes from this love. It is a salami stuffed in a small, thin casing that cures very quickly. As Baròt's ‘babies’, these mini salamis come in six extraordinary flavours: Langa, chilli pepper, garlic, Barolo wine, truffle and fennel. With an original and captivating look, they are ideal for snacks and aperitifs with friends.

Web site
https://www.chiapellasalumi.it/en

This is a traditional cured meat from the Langhe. Lardo with rosemary from Salumificio Chiapella is made from pieces of prime-quality shoulder meat, processed and cut following the grain of the meat. Once trimmed, they are dry-salted with sea salt several times a day for several days and massaged by hand. After that, they are cured for about three months. Once cured to perfection, they are cleaned and checked for compliance with standards, then the finely chopped, fresh rosemary is added. Once vacuum packed, they are ready for sale. The product has an unmistakable colour, taste and aroma, the result of the perfect harmony between the lardo used and the fresh rosemary from the Langhe hills.

Web site
https://www.chiapellasalumi.it/en