Salame Milano by Salumificio Sorrentino is the classic Italian fine-grain slicing salami: lean pork completely free of nerves and cartilage, stuffed into a calibre 105 casing, whole piece of approx. 3 kg. With 26.5 g of protein per 100 g, a uniform ruby-red slice and a mild, delicate flavour, it is the workhorse of the slicing counter for delicatessens, restaurants, pizzerias and hotels in Switzerland.
What is Salame Milano
Salame Milano is one of the most popular Italian salami styles, recognisable by its very fine mince, traditionally called rice-grain texture, where lean meat and fat are evenly distributed in small, regular grains. The result is a compact, easy-to-slice salami with a sweet, balanced flavour that appeals to every palate, which is why it is a fixture on Italian charcuterie boards and in sandwich bars.
The producer: Salumificio Sorrentino
Salumificio Sorrentino was founded in 1982 by Marino Sorrentino, master salami maker, in Mozzagrogna, province of Chieti, in Abruzzo. Today the company is run by the third generation of the family and operates under BRC and IFS food-safety certifications; the entire range is certified gluten-free. The meat used is of EU origin: pigs born in Denmark and raised in Italy.
Organoleptic characteristics
The slice is compact and uniformly ruby red, with fine and regular fat grains. The aroma is gentle and slightly aromatic, the taste sweet and delicate with no acidity, making it ideal for customers who prefer a mild cured meat over spicier styles such as ventricina or Napoli salami.
Technical specifications
Whole piece of approx. 3 kg in a calibre 105 non-edible casing. Average nutritional values per 100 g: energy 1560 kJ / 376 kcal, fat 29.5 g of which saturates 9.9 g, carbohydrates 1 g of which sugars 0.1 g, protein 26.5 g, salt 4.3 g. Contains milk (milk proteins, skimmed milk powder, lactose); gluten-free. Store in a cool, dry place; after opening keep refrigerated at 0-4 °C and protect the cut surface with food film.
Professional uses
Slice it 1-2 mm thin for charcuterie boards alongside provolone, finocchiona and mortadella. Use 60-80 g per portion in panini and tramezzini. Add it to pizza after baking to preserve its delicate aroma. Cut it into 5 mm cubes for Italian-style aperitivo platters and pasta salads. One 3 kg piece yields roughly 35-40 antipasto portions, keeping food cost per plate fully under control.
Pairings
Classic pairings include crusty bread, grissini, provolone and aged cheeses, pickled vegetables and a glass of medium-bodied red wine. On the board it balances well with spicier salumi such as spianata or ventricina, providing the mild counterpoint customers expect.
Distribution and logistics
B2B and B2C delivery in Switzerland from the LAPA warehouse in Embrach (Zurich). Direct distribution with the LAPA fleet across Zurich, Winterthur, Kloten, Aargau, St. Gallen, Lucerne, Bern and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Fribourg) and mountain regions (Chur, Davos) delivery within 24-48 hours via certified partner couriers such as Swiss Post, Planzer and Galliker.
Who is it for
Designed for delicatessens and butcher counters, restaurants, pizzerias, hotels, catering services, Italian grocery stores and private customers who want an authentic Italian slicing salami with consistent quality, week after week.
