Nduja - Hot/Sweet Cream Salami

`Nduja is one of the most unique pork meat products. It originates from the southern part of Calabria, namely from the small town of Spilinga and its neighborhood.`Nduja is a spicy, spreadable pork sausage, typically made with trimmings from various meat cuts, fatback, roasted peppers and a mixture of spices, which give it its characteristic fiery taste. `Nduja is cured in a casing like hard salami, but it maintains a soft texture that is spreadable at room temperature. It is mainly served with slices of bread or with ripe cheese. Its unique taste makes it suitable for a variety of dishes. For example, it can be added to pasta sauces, or used as a topping on pizza.

Special Nduja

ンドゥイア、聞きなれない名前ですが、ンドゥイアとは非常にユニークな豚肉の加工品の一種で、発祥はカラブリア州南部の小さな村、スピリンガとその周辺です。大変スパイシーなペースト状のソーセージで、いろいろな部位の豚肉のミンチに背脂、ローストしたペッパーとスパイス各種を混ぜ合わせて作られ、他にはない特徴的な炎のような味わいを醸し出します。ンドゥイアは、硬いタイプのサラミのようにケージングして作られますが、室温でやわらかくペースト状になります。主にスライスしたパンに塗ったり、熟成したチーズに添えて食べますが、そのユニークな味はいろいろなお料理に“コンディメント”（追加調味料）としてとてもマッチします。パスタソースに加えて辛味を付けたり、ピッツァのトッピングとして塗るのはイタリアでは定番です。

Pancetta Dolce Calabrese

Pancetta comes from the pork belly. O riginated in Italy.
It’s unsmoked and seasoned with salt and spices.
Our Pancetta is cured for at least one month, it has a light pink color and a silky texture.
In Italy it's common for it to be served as part of an antipasto plate, the first course of a traditional meal.
It is also often utilized to bring punches of flavor into dishes such as pastas, soups, or vegetables. A little bit of pancetta goes a long way, so cubed pancetta is best for adding flavor to a carbonara or stewed beans and greens. Pancetta can also be eaten uncooked.

Pancetta al Pepe Nero

Pancetta comes from the pork belly. Originated in Italy.
It’s unsmoked and seasoned with salt and spices.
Our Pancetta is cured for at least one month, it has a light pink color and a silky texture.
In Italy it's common for it to be served as part of an antipasto plate, the first course of a traditional meal.
It is also often utilized to bring punches of flavor into dishes such as pastas, soups, or vegetables. A little bit of pancetta goes a long way, so cubed pancetta is best for adding flavor to a carbonara or stewed beans and greens. Pancetta can also be eaten uncooked.

Salamino Bianco Milano

`Nduja is one of the most unique pork meat products. It originates from the southern part of Calabria, namely from the small town of Spilinga and its neighborhood.`Nduja is a spicy, spreadable pork sausage, typically made with trimmings from various meat cuts, fatback, roasted peppers and a mixture of spices, which give it its characteristic fiery taste. `Nduja is cured in a casing like hard salami, but it maintains a soft texture that is spreadable at room temperature. It is mainly served with slices of bread or with ripe cheese. Its unique taste makes it suitable for a variety of dishes. For example, it can be added to pasta sauces, or used as a topping on pizza.

Salsiccia Calabra -
サルシッチャ　カラブラ　ドルチェ / ピカンテ

カラブリアのサラミ作りの伝統は、南イタリアがギリシャの植民地だった時代、いわゆる大ギリシャ時代（マーニャ　グレーチャ）に遡ります。豚肉を芸術のような味わいのサルシッチャに加工する技術は、カラブリアの畜産農家の間で秘密に受け継がれ、カラブリア州の中でもそれぞれの土地で違うレシピが存在しています。今日、サルシッチャは豚肉加工品の中で最も有名で代表的なものになりました。サルシッチャには主に肩肉が使われ、背脂を加えてさまざまなスパイスで風味付けされますが、特筆すべきはサルシッチャに独特な香りとアクセントをつけるフェンネル　シードです。このユニークな味は地ぶどうで作られた力強くアルコール度数が高めの赤ワインと一緒に味わうと最高です。サルシッチャは、そのままおつまみとしてもおいしいですが、パンとチーズを添えて前菜にするのはとてもおいしいものです。また、パスタにはもちろん、グラタンにもよく合います。

Salame Classico Bianca
-サラミ　クラシコ　ビアンコ-

サラミフェリーノはパルマの近くにある緑のバガンツァの谷にある小さな町“フェリーノ”の名前が付いた豚肉のシンプルな味わいを持つサラミです。そのエリアは森が広がりかつては豚の群れが育てられていました。サラミフェリーノの長い歴史は紀元1年の頃から始まります。サラミを作るために厳選された新鮮なお肉は、骨を外してハムの脂身と赤身のお肉と一緒にミンチにした肩肉やバラ肉です。粗挽きにした後、塩と胡椒の実、白ワインを加えます。それから手作業で腸詰にします。やわらかく甘みが増して香り高くなるまでゆっくりと熟成させます。前ローマ時代、ローマ時代、中世そしてルネッサンス時代には、サラミは加熱して食べられていたようです。18世紀の後半くらいから薄くカットされた生のサラミが登場したようです。

Salame Napoli Piccante
-サラミナポリピカンテ-

イタリアでサラミは長い伝統があり、それは古代ギリシャ、ローマ時代までさかのぼります。いろいろな地域でその土地の気候や風土、嗜好からそれぞれのレシピが育まれました。サラミナポリも、そのような典型的な発展をたどったナポリ地方に伝わる伝統のサラミです。サラミナポリは、粗挽きして軽くスパイスされた豚肉を使います。辛いスパイスは香り高く味わい深い完璧に調合されます。前菜には手でスライスしてパンとチーズを添えます。サラミナポリがピッツァにトッピングされているのは、世界で一番有名でしょう。また、“フリアリエッリ”など、ブロッコリーの一種の野菜とソテーする料理が、ナポリ地方ではよく食されています。

Sopressata Calabra Bianca
-ソプレッサータカラブラビアンカ-

カラブリア特産の伝統的なサラミの中でも、脂身の少ない部位で作られるソプレッサータは一番おしゃれなサラミです。特別な日や家族の大切なお客様をお招きするときにソプレッサータでおもてなしします。やや粗挽きにした肩やもも肉の赤身を背脂とスパイスで混ぜ合わせます。それをまずケージング詰めしてから、ソプレッサータの名前の由来となった特有の形“楕円形”に整えます。ソプレッサータはイタリア語で「押しつぶされた」という意味です。それから45日間程熟成させます。ソプレッサータ　ビアンカには、スパイスのお肉の繊細な味をより一層引き立てる黒胡椒が主に使われます。

Sopressata Calabra Piccante

Among the various salumi of the Calabrian tradition, Soppressata is the most refined, since it is made using the lean parts of the pork meat. It is a treat to be eaten on special days, or when important guests visit the family. Soppressata is traditionally made from medium-grounded pork lean meat (mainly shoulder and thigh), fatback and natural spices. Once cured in the casing, the product is pressed so to get the typical oval shape, from which the product takes its name (“soppressata” meaning “pressed”). It is then aged for about 45 days.In the Soppressata Bianca, the main spice is black pepper, which further exalts the delicate taste of the meat.

Sol Levante

This is an original product especially created by Elio and dedicated to Japan. Its image was inspired by the symbol of Japan – the red sun on white background –, and it then became a reality thanks to the cooperation of two Italian Maestro: Fattoria Bio Hokkaido`s cheese master Giovanni Graziano and Antica Salumeria`s salami master Vittorio Saulo. Using only the best Hokkaido milk and Japanese pork, they joined their efforts and created Sunrise Japan: a tasty caciocavallo cheese with a smooth texture with a heart of salami. One slice that puts together the best of two millenary Italian traditions, cheese and salami. You can find slightly similar product also in Calabria.It can be eaten as it is with some bread, or grilled and served while still hot.

Coppa

Coppa is made with a big, round cut of pork that runs from where the shoulder meets the neck to the fifth-sixth rib of the carré. The meat is aged between six months to a year and can be found stuffed into a pork casing or beef intestine. This salume comes from a family tradition passed down in country farmhouses where it was considered a very special product, to be eaten on holidays or important events. Many years ago in the countryside, coppa was actually used as a sort of bonus: landowners would offer sliced of coppa to their workers to encourage them to work more. Characterized by its tenderness and distinct flavor, coppa is always eaten raw, and should be carved thinly. In fine, sweet slices, it makes the perfect antipasto. Rather dry and hard in texture, coppa slices can also be used to make delicious sandwiches.

Pancetta

While no recorded history appears to exist on the origins of pancetta, there are shipping records from as early as the 15th century that note the purchase of cured meats for long voyages. Most likely, cured meats were developed for just such a purpose. Italy`s most well known pancette are the Piacentina D.O.P. from Emilia-Romagna and the Calabrese D.O.P., although very good pancette are made in many other regions as well.Pancetta is dry salted, cured pork belly. There are two basic forms of pancetta: pancetta stesa, flat shaped, and arrotolata, a rolled version. Variations of these two basic forms of pancetta can also be found regionally throughout Italy, each influenced by climate, breed of pig, seasonings and the tradition of local production.Pancetta can be eaten as it is, thinly sliced, with bread and other salami; but it is also an almost indispensable ingredient in the Italian cuisine. Pancetta is used to add flavor to vegetables and pasta. Roast it with potatoes, Brussels sprouts, squash or radicchio. Add it to any pasta dish for extra flavor. Mince it into stuffings, or fry it crisp and sprinkle over soups.

Capocollo

Capocollo is a traditional Calabrian pork cold cut (“salume”) made from the dry-cured whole muscle running from the neck to the 4th or 5th rib of the pork shoulder or neck. Hence the name capocollo, from capo ("head") and collo ("neck"). Its origin dates back to the time of the colonies of the Magna Graecia, when stuffed pork sausages were introduced to Calabria.The initial weight of the meat cut is usually between 3.5 and 4.5 kilograms.Capocollo is first salted for 4 to 8 days, and then lightly seasoned with wine vinegar. It is then massaged, before adding black pepper and a variety of herbs and spices that differ depending on region. The meat is then sand stuffed into the casing, and hung for up to six months to cure.Capocollo is very delicate in taste, and has an intense aroma thanks to the different spices used. It is usually served sliced very thin, served together with bread, other salami or cheese.

Bresaola

Bresaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.The origin of the name “bresaola” are not clear. Some say it comes from “brasa” (embers), referring to the braziers once used to warm up and dry up the air in the aging space. Others say it might come from “brisa”, a word in the local Valtellina dialect referring to a gland of the cow, an especially tasty part.Bresaola is usually eaten raw, sliced thin or thicker according to personal preferences. It can be paired with bread, fresh vegetables, other salumi and cheese. It can also become a tasty carpaccio with grana cheese thin slices, rucola, and lemon and oil dressing

Elio Orsara - Founder

Italian born of Calabrian heritage, Elio Orsara, has focused for over 25 years on bringing Italian flavors to Japan through the simplicity and richness of merging Japanese ingredients with Italian cuisine. Since his arrival in the early nineties, Elio fell in love with Japan and decided to make it his home. He raised a family with his wife, and they have two children who share both Italian and Japanese heritage. Throughout his time in Japan, Elio discovered the high quality and potential of Japanese produce; he made it a goal to blend these elements to the Italian cuisine. The result is a high quality Italian salami made entirely from Japanese ingredients. Elio now brings to Japan the expertise of Italian salami making tradition made with only the best natural ingredients farmed in Japan. His objective is to support the Japanese farmers who are core to the country's development and his way to 'give something back' to his adoptive home. “Whisky was not originated in Japan but Japanese whisky is today among the best in the world. I wish to do the same for salami and I will work hard to achieve this goal. I invite you to be part of this dream to try our salami and give us your sincere feedback to make the 'all Japan' concept' salami a reality. “

Yohei Ishikawa - President

Dear all, please let me introduce myself. My name is Youhei Ishikawa and I am the representative director of Antica Salumeria.Under the lead and supervision of Elio Orsara, who for almost two decades has been successfully promoting Italian gastronomic culture in Japan, Antica Salumeria has finally become a reality, making it possible to enjoy genuine Italian-style salami made in Japan! I cannot forget the taste of the salami I enjoyed when I visited Elio`s hometown in Calabria back in 2014… I honestly thought I would never been able enjoy the same taste in Japan. But thanks to Elio`s passion, the impossible has become possible. Here in Japan, with Japanese pork meat, and thanks to the skills of Vittorio Saulo – our salami Maestro. Elio and Vittorio, without worrying even for an instant about the cultural and environmental differences between Japan and Italy, made this project succeed with their enthusiasm and top-level skills. I am deeply thankful to all the people who took part to this project. I will repay all of their efforts delivering this excellent salami to the Japanese table in the whole country. Please, take your time to try Antica Salumeria salami.

Vittorio Saulo - Maestro Salumiere

A native of Cetraro, a village on the beautiful coastline of Calabria, Vittorio followed his fondness for the gastronomic arts since an early age and attended the cooking school of the local Hospitality Training Institute. He then went to make his career in Italy and specialized in salami-making, training in Spilinga – the place of origin of the famous `Nduja - and at Cozac – one of the few salami producer in Calabria with D.O.P. (Protected Origin Denomination) certification. During his experiences in Rome, Brianza, Varese and Sondrio he also learned the art of Bresaola and other typical Italian “salumi”. “Calabria – my hometown has a very long tradition of meat products, especially pork meat. Every year in November, in almost every household in rural Calabria, takes place the traditional ritual of killing the pig. It is like a feast for the whole community. Every piece of meat is carefully selected and processed to prepare salami for the whole family for the year to come. Everyone gathers around the big table and work hard together, even small kids, who can then experience hands-on how their favorite salami are made. When Elio came to Japan more than 20 year ago, we promised each other that one day we would have worked together in this country. Now the promise exchanged many years ago is coming true. I will bring to Japan the Italian art of salami-making, to deliver to the table of the Japanese genuine and natural salami, made only with the best Japanese ingredients – just as we used to do in my family back home. Pease, close your eyes and take a bite... and I will take you to my mother`s table!!