Salame Granfetta

Granfetta is one of the best-known branded products in the segment of sliced and packaged salamis in Italy: the large-format salami, specially designed for slicing into very thin wide slices, introduced the name 'Granfetta' — a creation from 'gran' (large) and 'fetta' (slice) — as a brand and product description in the gastronomic language of northern Italy. The Granfetta concept arose with the mechanisation of fine-slicing requirements in professional gastronomy and delicatessen: a salami that produces wide and thin slices, visually more attractive and culinarily more versatile than normal cylindrical slices, enables a higher-quality presentation on boards, in sandwiches and as a garnish. The recipe follows the Milanese norcineria tradition: fine grain, balanced meat-fat ratio, seasoning with pepper and garlic, natural fermentation. The difference lies in the large cylindrical format with enlarged diameter, which on the slicing machine or when cut with a knife produces wide oval or round slices — ideal for gastronomy and premium retail.

• Whole: hanging or lying at 12–15 °C; up to 6 months
• Once cut: wrapped in wax paper or vacuum in the fridge; use within 3–4 weeks
• Freezing in slices possible

In the kitchen: The wide thin slice makes it ideal for: premium antipasto boards with decorative effect. Bruschette and crostoni with wide slice presentation. Tramezzini and sandwiches with even coverage of the bread surface. Risotto or pasta garnish with a fan of slices. Pairing: Lambrusco, Barbera, Bonarda.

Granfetta is produced according to the Milanese norcineria recipe, in compliance with European food safety regulations. It is a registered trade name, not a PDO or PGI. Quality is guaranteed by the large-format salami process and selection of raw materials.

Product information

• Allergens: pork; garlic; white and black pepper
• Gluten: absent
• Lactose: absent
• Pregnancy: with caution — raw aged meat
• Vegan/vegetarian: not suitable