How Are Some Volpi® Products Shelf Stable?

Several Volpi® products are able to be merchandised out of refrigeration (shelf-stable) due to the lengthy dry-aging process they undergo. Volpi® Salame chubs and pre-sliced dry-cured products have achieved very low moisture levels which, when properly packaged in sealed vacuum-tight packaging, can be stored and displayed at ambient temperatures under 75°F. If you have more questions about how are some Volpi® products shelf-stable, contact us today.


How Can These Products Be Safe To Eat If They Have Never Been Cooked?

Dry-cured products are completely safe to eat even though they have never been treated with heat. All Volpi® dry-cured and aged products are produced using methods dating back to the Roman Empire for preserving meat through the use of natural preservatives (sea salt) and manipulating temperature and humidity to eliminate harmful bacteria growth in the meat. Each batch of salume at Volpi® is inspected throughout the dry-curing process to ensure that the proper pH level is met and that the proper moisture level has been reached.


How Do You Prepare Guanciale?

Volpi® Guanciale is a versatile product that is commonly rendered down and then added to dishes from traditional pasta carbonara to pork sandwiches and fried rice.


What Is Guanciale?

Volpi® Guanciale is handcrafted from pork jowl, the gentle meat under the throat, and seasoned with black pepper, sea salt, and savory spices. Guanciale is a staple in many Italian kitchens and can be used in place of bacon to elevate ordinary recipes.


What Is Cold Fermentation?

Many dry-cured products go through a fermenting stage where the pH of the meat drops to a level where bacteria are unable to survive. There are 2 types of fermentation processes: high-temperature fermentation (fast) and cold fermentation (slow). Volpi® exclusively uses these methods to achieve necessary pH drops without sacrificing product quality. Fermenting meats at a higher temperature allow the product to meet regulatory guidelines at a faster pace but causes a sour flavor to develop. Crafting products using cold fermentation methods requires extra time but results in higher quality, more flavorful product.


Can I Use Coppa In Place Of Prosciutto In Recipes?

Volpi® Coppa can be used in place of Prosciutto in many recipes but the difference in spices should be taken into consideration while crafting the dish. Volpi® Coppa is spiced with sea salt, black pepper, and nutmeg whereas Prosciutto is simply seasoned with sea salt.


How Is Coppa Different Than Prosciutto?

Volpi® Coppa and Prosciutto are handcrafted from whole muscle pork, lightly seasoned, and air-dried for extended periods of time. While Volpi® Prosciutto is made from the hind leg of the hog, Coppa is made from pork shoulder. Volpi® Coppa is available in both Mild and Hot and spiced with black pepper, nutmeg, and crushed red pepper flakes (Volpi® Spicy Coppa) whereas Prosciutto is made from simply fresh pork and sea salt.


How Is Culatello Different From Traditional Prosciutto?

Volpi® Culatello is a specialized form of Traditional Prosciutto, utilizing the premier cut of the hog’s hind leg to create a tender, delicate product. Volpi® Traditional Prosciutto is cured and dry-aged bone-in for a minimum of 12 months whereas Culatello is made from the uppercut portion of the hind leg, stuffed in a natural casing, hand-tied and air-dried for a maximum of 8 months to reach peak flavor while maintaining the soft and delicate flavor of the pork.

What Is The Most Common Application For Pancetta?

While Volpi® Pancetta can be eaten without cooking, many consumers find that adding Pancetta to simple pasta dishes, sprinkling it over salads, or rendering it over chicken is a simple way to elevate everyday meals.


Do You Have To Cook Pancetta Before Eating?

Volpi® Pancetta is slow-cured and can be enjoyed without cooking. Slice thinly and serve on toasted crostini or chop and add to salads for a quick, easy meal.


What Is Culatello?

Volpi® Culatello is a specialized form of Prosciutto and is known as the ‘King of Salumi’ in Italy. This pear-shaped Prosciutto is made by cutting the top cushion of the ham leg, spicing the meat with only coarse sea salt, encasing the meat in a natural casing and hand-tying each piece to create the signature petaled look when sliced. Each piece of Culatello is hand-tied and air-dried for up to 8 months to develop its signature delicate flavor. Volpi® Culatello is perfectly aged for a maximum of 8 months in order to develop full flavor without sacrificing the soft texture of the pork.


What Is The Difference Between Prosciutto And Prosciutto Di Parma?

All Volpi® products are proudly handcrafted in America’s midwest, under the inspection of the USDA. Prosciutto di Parma is produced in Parma, Italy, and imported into the United States.


Does Prosciutto Have To Be Cooked Before Eating?

Volpi® Prosciutto is ready to enjoy right away—simply slice it thin and eat it plain, add it to a sandwich, or your favorite recipe.


What Is Prosciutto Crudo & Prosciutto Cotto?

Prosciutto Cotto, or “cooked ham” is heat-treated by roasting or boiling. Volpi® Prosciutto is a prosciutto Crudo, using a dry curing method that can be traced back as early as 5,000 B.C. At Volpi Foods, we continue to use the same time-honored techniques and natural ingredients. Volpi® Prosciutto is hand-rubbed, salted & air-dried for a perfect melt-in-your-mouth texture. There are no shortcuts or artificial processes as we let nature take its time to bring our food to its delicious peak.


Why Does Mortadella Have Large Chunks Of Fat?

Volpi® Mortadella is a large, slow-roasted sausage made from finely ground pork and spotted with cubes of pork fat, giving the sausage its uniquely mild flavor. Volpi® Mortadella is available both with and without pistachios. Mortadella originated in Bologna, Italy and has quickly become an American favorite for its versatility both in cooking and enjoying on its own.


What Is The Difference Between Genoa And Hard Salame?

Genoa salame shares many characteristics with traditional Hard salame; both products are dry cured using natural sea salt and then air dried for several weeks in order to achieve their characteristically firm texture. The main point of difference for these products is meat type. Volpi® Genoa salame is made with 100% fresh pork while most hard salame utilize a combination of beef and pork minced together. Volpi® Genoa salame is slightly softer than a traditional hard salame, allowing the robust flavor to shine through. Both products are commonly found behind the glass at service delis and are perfect additions to sandwiches and charcuterie boards.

Is The Wine In The Wine Salame An Alcohol Base?

Volpi® wine salame is made with wine but it is fermented out through the process. The finished wine salamis do not contain alcohol.


What Are The Differences Between The Salami?

Volpi® Salame comes in different flavors, textures, and sizes. Our flavors are inspired by regions around the world and feature a wide variety of herbs and spices. The grind size affects mouth- feel as well as flavor, with a fine grind offering a more subtle complexity, and a coarse grind sports a more apparent flavor combination. The shapes of the salami are largely influenced by their casings and traditional slicing angles.


Sopressa Vs. Sopressata?

Sopressata is one of the most recognizable salami flavors in the United States, second only to the classic Genoa Salame. Volpi® Sopressata is a coarsely ground, mildly flavored salame spiced with black pepper, garlic and sea salt that is also available as Spicy Sopressata, spiced with hot red pepper flakes.  Sopressa or Sopressa Veneta are larger format versions of Sopressata salame but use the same signature spice blend.


Salame, Salami, Salumi? What’s The Difference?

Salame, Salami, and Salumi all derive from the same root word: Salume. Salume is the Italian term for a category of specialty meats that are salted, cured, and aged over an extended period of time. Most Salume is made from pork, only a small portion of Italian salume is made with beef.


What Is Charcuterie?

The French term “Charcuterie” is used to categorize specialty meat products that are prepared through a process of curing and aging. In Italian, these products are classified as “Salume.” Most charcuterie/salume is made from pork and utilizes preservation techniques dating back to the Roman Empire.


Coppa, Capocollo, Capocolla? What’s The Difference?

Italian style cured pork shoulder goes by many different names depending on the region. Volpi® Coppa is dry-cured and aged for a minimum of 65 days and is available in Mild or Hot. Volpi® Capocolla is spiced with red pepper flakes and paprika and slow-roasted instead of dry-cured. Both styles of pork shoulder are best enjoyed when sliced thin.


Uncured Vs. Cured Meats?

The terms “uncured” and “cured” are used to describe various deli and specialty meats. “Uncured” meats are made without added direct processing aids such as sodium nitrate or nitrite. Instead, these products derive nitrates/nitrites from only 100% natural sources such as vegetable powder and are cured for a longer period of time. All Volpi® products are handcrafted without the use of added nitrates or nitrites.