The Coati Salame Milano is a whole fine-grain pork salami of about 4 kg, vacuum-packed with net, produced by Salumificio F.lli Coati in Arbizzano (Valpolicella, Verona). Sweet and delicate in flavour, gluten-free and with no milk derivatives, it is the classic deli-counter salami for slicing: high yield, low trim waste, consistent quality slice after slice.
What Is Salame Milano
Salame Milano is one of the great classics of Italian charcuterie: a cured pork salami with a characteristic rice-grain mince, where lean meat and fat are evenly distributed in a very fine grind. Its balanced, gently spiced profile makes it the most versatile salami on Italian deli counters and one of the most requested by customers of gastronomies and sandwich bars.
The Producer: Salumificio F.lli Coati
Salumificio F.lli Coati was born in the hills of Valpolicella, near Verona, at the beginning of the 20th century as a small family shop. Today the company is run by the fourth generation of the Coati family and operates one of the most modern salumi production sites in the area, in Arbizzano. Its Salame Milano was awarded in the guide I Salumi d'Italia by L'Espresso, a recognition of the consistency professionals rely on.
Organoleptic Characteristics
Compact, fine-grain slice with an even ruby-pink colour, soft texture and a sweet, delicate, gently aromatic taste. The vacuum pack preserves the correct moisture of the whole piece until opening, keeping the slice supple and easy to cut thin.
Technical Specifications
Whole piece of about 4 kg (variable weight), vacuum-packed with net. Ingredients: pork meat, salt, dextrose, sucrose, spices, natural flavourings, antioxidants (E301, E302, E300), preservatives (E250, E252), lactic ferments. Gluten-free and free from milk derivatives. Store refrigerated at 0-4 °C.
Professional Uses
- Charcuterie boards: slice at 1-2 mm and serve at 14-16 °C with cheeses, pickled vegetables and grissini
- Panini and sandwiches: 40-50 g per portion, paired with provolone or fontina and a drizzle of extra virgin olive oil
- Pizza topping: add the slices after baking to preserve softness and aroma
- Aperitivo platters and catering buffets: the 4 kg whole piece covers high-volume service with minimal waste
Common Mistakes to Avoid
- Slicing it cold straight from the fridge and serving immediately: the aroma stays muted, let the slices rest a few minutes at room temperature
- Cutting thick slices over 3 mm: Salame Milano expresses its delicacy only in thin slices
- Leaving the cut surface uncovered in the fridge: it oxidises and dries, always protect it with film
Pairings
Classic with crusty bread, grissini and a glass of Valpolicella; on the board with provolone, taggiasca olives and vegetables in oil; in a panino with fresh fior di latte and rocket.
Delivery and Logistics
Refrigerated B2B and B2C delivery 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, Montreux) and mountain regions (Chur, Davos, St. Moritz) delivery within 24-48 hours via certified food-grade couriers such as Swiss Post Frigo-Express, Planzer and Galliker.
Who It Is For
Restaurants, pizzerias, gastronomies, delicatessens, hotels, catering services, Italian grocery stores and private customers who want a true Italian deli-counter salami in the professional whole format.
