Bonalumi Aged Pork Salami is an artisanal Italian salami made from pure pork, naturally aged and sold by weight in vacuum packaging. Produced by Salumificio Bonalumi in Mozzo, in the province of Bergamo (Lombardy), it delivers a compact slice, a balanced savoury flavour and an intense aroma — the classic centrepiece of an Italian charcuterie board.
What Is Aged Pork Salami
Aged salami is one of the pillars of Italian charcuterie: selected pork is minced, seasoned, stuffed into casings and left to dry and mature in controlled curing rooms. During ageing the salami loses moisture, the flavour concentrates and the texture becomes firm and sliceable. The result is a cured meat with a deep, savoury profile, ready to slice with no further preparation.
The Producer: Salumificio Bonalumi
The Bonalumi story began in the 1950s in the small butcher shop of Aristide Bonalumi in Valbrembo, near Bergamo. In 1990 his sons Livio and Giuseppe moved the business to the current 1,500 square metre facility in Mozzo, entirely dedicated to salami production, with processing rooms, cold rooms and curing cellars. Today the third generation of the family runs the company, producing over 5,000 quintals of cured meats per year with artisanal methods.
Organoleptic Characteristics
The slice is compact and ruby red with evenly distributed white fat grain. The aroma is intense, with notes of cured meat, pepper and cellar. On the palate it is savoury and balanced, with a pleasant persistence that pairs naturally with bread, cheese and red wine.
Professional Uses
Slice 2-3 mm thin on a slicer for charcuterie boards and antipasti, or hand-cut thicker slices by knife for a rustic presentation. Serve at 16-18 °C, never straight from the fridge, so the aromatic profile fully opens. Ideal for Italian taglieri with cheeses and pickled vegetables, gourmet sandwiches and piadinas, pizza toppings added after baking, and aperitivo platters. Sold by weight: order the quantity that matches your daily slicing volume for maximum freshness.
Pairings
Classic pairings include semi-aged cheeses, durum wheat bread, focaccia, vegetables preserved in oil and a glass of structured red wine. On a mixed Italian board it sits perfectly next to cooked ham, mortadella and grana-style cheese.
Technical Specifications
Pure pork salami, naturally aged, vacuum-packed and sold by weight (about 1 kg per piece). Store refrigerated at +2/+8 °C; once opened, cover the cut surface and use within a few days. Contains pork; may contain traces of gluten.
Delivery and Logistics
B2B and B2C refrigerated delivery in Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at 2-4 °C guaranteed by the LAPA fleet across Zurich, Winterthur, Aargau, St. Gallen, Lucerne, Bern and Basel. For Ticino (Lugano, Bellinzona), French-speaking Switzerland (Geneva, Lausanne, Sion) and mountain regions (Chur, Davos) delivery within 24-48 hours via certified food-grade couriers such as Swiss Post Frigo-Express, Planzer and Galliker.
Who It Is For
Designed for restaurants, pizzerias, delicatessens, hotels, catering services, Italian grocery stores and private customers who want an authentic artisanal Italian salami for their boards and menus.
