Searching grom in Salumi & Cured Meats

Italian salumi for professional kitchens

Guanciale for a real carbonara, pancetta for the pan, whole prosciutto for the slicer, salami and mortadella for boards and panini. We stock the cuts a kitchen actually works through, in the sizes a kitchen actually orders.

Guanciale or pancetta?

Guanciale is the cured pork jowl: more fat, a deeper flavour, and it renders into the fat that makes carbonara and amatriciana what they are. Pancetta is belly, leaner and milder, and it holds its shape better when you want visible pieces. Most kitchens keep both.

Formats and handling

Whole pieces vacuum-packed for the slicer, flowpacks for smaller service, catering cases for volume. Everything travels in our own refrigerated vans, so the cold chain is never broken between Embrach and your kitchen.

Delivery across Switzerland

We deliver to all Swiss regions six days a week from our warehouse in Embrach (ZH). Ask us for the price list for your restaurant — wholesale prices are for professional customers.