VAT included

Smoked on cherry wood

A typical taste of Piedmont

You won't be able to live without it!

This salami is simply what you have always dreamed of and what has never come true. Giovanni Piero of Salumificio Zanardi is the creator of this salami for which you will want nothing more in life than another slice of Golosello: pork salami with a pork product casing.

It is lightly smoked and has a different shape, tending to be flatter than typical Piedmontese salami. Such a marvel could only stand out at first glance! It's not a cured sausage but wrapped in a net made from pig fat. This covering is what makes the salami softer during the maturing phase, which lasts about thirty days. After curing, the salami is cold-smoked for 5 hours on cherry wood, which gives it a delicate aroma and aftertaste. The freshness of the cherry flavour perfectly balances the full-bodied Golosello for an unrivaled tasting experience.

This Golosello has been produced by Salumificio Zanardi, craft salumi producers since the mid 1900s creating some of the best flavours of Piedmont.

We prepare the order in 24 to 48h and shipping in EU usually takes 2 to 3 days.

It is our priority to pack and ship the products securely. All the different types of cheese are vacuum-sealed and we use dry ice and thermal bags that keep the products fresh and their quality intact.

Watch how we ship the products

Wine (or bottles in general) are shipped using inflatable bags and are designed to protect them throughout the journey. We remind you that all packaging can be easily reused.

More about delivery times and shipping here

Italian pork meat, salt, red wine from the Novara hills, natural flavourings.

Techical sheet

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Special Packaging

We ship products in special packages to preserve their quality.