About Us

In Castelvecchio di Monteporzio, in the green Cesano Valley, is a family that has been putting all of its hard work and passion into bringing traditional salami and cold cuts from the Marche region to tables all over Italy since the late 1960s. And this includes the traditional sausage, known as Salciccia di Castelvecchio De.Co.

For three generations now, the Angeloni family has been combining the values of artisan quality with the needs of industrial production. This means carefully selecting only the freshest Italian pork, which is salted and massaged by hand, then carefully cured in cold rooms at controlled temperature and humidity levels. This is how Angeloni’s cold cuts and salami are made: tasty and wholesome, thanks to the expertise of our workforce.

background

Our cold cuts and salami

Our products are made following traditional recipes, meaning they are gluten- and lactose free.

  • Image

    Lonza marchigiana

    The first stage of preparation involves boning the neck of the pig. The part is selected from the 4th to the 6th rib of the loin. Its weight can vary from 3.5 to 4 Kg. Our pork loin is then seasoned with salt, pepper and garlic. The curing time varies from a minimum of 70 days to a maximum of 90 days.


    Ingredients: "Capocollo" of pork, Salt, Dextrose, Natural flavors Gluten-free, Lactose-free
    Antioxidants: E 301
    Preservatives: E 252 - E 250
  • Image

    Lonzino marchigiano

    Our work begins with the loin boning, whose weight is about 4 or 5 Kg. The process continues with the aromatization of the loin through the use of salt, pepper and garlic. The curing time varies from a minimum of 60 days to a maximum of 80 days.


    Ingredients: Loin of pork, Salt, Dextrose, Natural flavors. Gluten-free, Lactose-free
    Antioxidants: E 301
    Preservatives: E 252 - E 250
  • Image

    Rolled Bacon

    It takes its origin from the rear of the belly of pork, that is trimmed and so it takes a square shape and then it’s rolled up and stuffed. At this point, it is flavored with care, using salt, pepper and garlic. The curing time varies from a minimum of 30 days to a maximum of 60 days.


    Ingredients: Pork Bacon, Salt, Dextrose, Natural flavors. Gluten-free, Lactose-free
    Antioxidants: E 301
    Preservatives: E 252 - E 250
  • Image

    Pillow

    It is made from the under neck’s processing, combining the two cheeks of the pig. It is trimmed until it assumed a triangular shape. The process continues with the aromatization through the use of salt, pepper and garlic. The curing time varies from a minimum of 30 days to a maximum of 60 days


    Ingredients: Pillow of pork, Salt, Dextrose, Natural flavors. Gluten-free, Lactose-free
    Antioxidants: E 301
    Preservatives: E 252 - E 250
  • Image

    Salame without lardoons

    It takes its origin from the processing of the noble parts of pork (shoulder and ham). The merger of the parties gives rise to a mixture that is subjected to a process of flavoring with salt, pepper and garlic. Finally, it is matured in a natural casing. The curing time varies from a minimum of 30 days to a maximum of 45 days, depending on the size of it.


    Ingredients: Pork, Salt, Spices, Dextrose, Sucrose, Natural flavors. Gluten-free, Lactose-free
    Antioxidants: E 301
    Preservatives: E 252 - E 250
  • Image

    Salame of Fabriano

    The first stage of the process consists in cutting the fat, we use only back’s one, we cut it into cubes and then the production process continues, cutting and chopping the noble parts of the pig: the thigh and shoulder. After that, the fat and the lean dough undergo a process of flavoring by using salt, pepper and garlic. Finally everything is set to mature in the gut. The curing time varies from a minimum of 30 days to a maximum of 45 days, depending on the size of the product.


    Ingredients: Pork, Salt, Spices, Dextrose, Sucrose, Natural flavors. Gluten-free, Lactose-free
    Antioxidants: E 301
    Preservatives: E 252 - E 250
  • Image

    Dried sausage

    This product comes from our traditional workmanship of the shoulder and belly, which add up to a paste, to which is added salt, pepper and garlic. Then the dough is stuffed with care and aged for at least 15-20 days.


    Ingredients: Pork, Salt, Spices, Dextrose, Natural flavors. Gluten-free, Lactose-free
    Antioxidants: E 301
    Preservatives: E 252 - E 250
  • Image

    Traditional fresh sausage of Castelvecchio

    Our sausage is derived from processing of fresh meat, and particularly from the union of the shoulder and bacon, which added give rise to a paste, to which are added salt and pepper. Then the dough is stuffed with care, creating a product with a unique flavor, whose cooking has the maximum boost on the grill.


    Ingredients: Pork, Salt, Spices, Dextrose, Natural flavors. Gluten-free, Lactose-free
    Antioxidants: E 300

Salumificio Angeloni s.r.l.

Via Montegrappa, 17
61030 Castelvecchio di Monteporzio (PU)
Tel. 0721.955136
Fax 0721.955729

info@salumificioangeloni.it
amministrazione@salumificioangeloni.it
commerciale@salumificioangeloni.it