Why Bellentani is superior to other cured meats…

Features

Salami — Bellentani meat is of higher quality and from “selected” 85% lean pork — fed only corn and soybeans — and hand trimmed.
Bellentani salami meat composition is 28% fat, vs. 33% fat of many other salamis. Our salami meets Federal guidelines to be classified as “lean.”
Bellentani Salami is traditionally cured — not heat treated with elevated humidity to accelerate the process and rush the product to market
Prosciutto — Bellentani Prosciutto is aged a minimum of 200 days “on the bone” — full legs — the same as in Parma — not as pieces of muscle, molded under pressure and heat treated. Our prosciutto is “ALL Natural.” We use only pork and sea salt. Our goal is to create domestic prosciutto second to none.
Bellentani — Bellentani is an enduring, existing “super premium” brand in Italy since 1821.

Benefits

Our meat has fewer membranes and nerves, resulting in smoother texture, less “stringiness,” and overall better eating experience.
Our texture is meaty — 15% less fat (less greasy) — and has more robust flavor personality as fat dilutes the natural meat flavor.
Traditional curing allows the salami to achieve enhanced flavor notes with more flavor complexity than salamis which have a reduced curing time
The select quality of legs, the long aging cycle “Bone-in” — is the only honest way to cure prosciutto — which allows the flavor nuances and complexity to develop slowly and naturally. Texture is also greatly improved. (There’s a reason this is the only method allowed for authentic Parma Prosciutto).
Tradition, authenticity, heritage, and pedigree IS Bellentani. Quality is the hallmark of every product.

Don’t Miss Our Bellentani Recipes Here!