Import Cured Meats — Buy in Bulk from Supplier in Italy

L'italiana supplies a selection of Italian cured meats including prosciutto, salami, and bresaola, sourced from regional producers across Emilia-Romagna and Tuscany. Each product follows traditional methods with no artificial additives, relying on natural curing, air-drying, and spice blends. The meats are made from pork and beef, with fat content and curing durations varying by type and regional recipe.

The salami is made with coarsely ground pork, seasoned with black pepper, garlic, and wine, then fermented and dried for 60 to 90 days. Prosciutto is cured for 18 to 24 months with sea salt and air-dried in controlled environments. Bresaola is made from top round beef, salted and aged for 60 days with juniper and nutmeg. All products are free from phosphates, MSG, and artificial preservatives, with moisture content typically between 35% and 40%.

These cured meats are purchased by specialty food distributors, high-end restaurants, and importers in North America and Asia seeking authentic Italian charcuterie. Packaging is in vacuum-sealed casings or wax-coated blocks, with weights ranging from 500 g to 5 kg per unit. Trade terms are FOB Genoa or Milan, with minimum order quantities starting at 20 kg per product type. Lead time is 10 to 14 days after order confirmation.

L'italiana is registered in Rome with a physical address on Via Decio Filipponi 15. The supplier is classified as harbor trust tier, indicating verified export documentation. There is no information provided on production facilities, years in business, or ownership of curing facilities. The listing confirms only that it sources and distributes cured meats from Italian producers.

No certifications are listed, and no claims are made regarding specific regions of origin beyond Italy. The response rate is zero, and no contact history is recorded. Buyers must independently verify the provenance of each product type and request documentation for regional designations such as DOP or IGP where applicable.