Logo Vinappeso

Praise of slwoness: Vinappeso


The result of the perfect bond between “culatello” cut and Amarone and Recioto wines; it’s an expression of the tradition and innovation, flavour and genuineness.

Vinappeso is a unique “salume”.

It’s the flagship of Vigneto dei Salumi, Vinappeso looks at the future, keeping an eye on the tradition.
From an organoleptic point of view, Vinappeso represents the elegance of Amarone and Recioto, and the wine’s culture of Valpolicella.

How it was discovered

As often happens, it was discovered by mistake: Walter was fascinating immediately from this new challenge. He dedicated the last few years to this project, trying to find the perfect balance of flavours.

Amarone e Recioto

The first wines in which Vinappeso is immersed is Amarone, which became a DOCG wine in 2011.
Worldwide known red dry wine, produced with typical Verona’s grapes: Corvina, Corvinone, Rondinella and Molinara.
L'Amarone è un vino dalla personalità forte e decisa che si sposa perfettamente con il salume conferendogli unicità e pregevolezza.
Il suo antico predecessore è il Recioto, che nasce da una accurata selezione delle uve. La loro lavorazione conferisce il tipico gusto dolce e piacevole che lo contraddistingue, un gusto che avvolge Vinappeso in un dolce abbraccio che gli dona una profumata morbidezza.

Four kinds of Vinappeso

Giulietta, Isabella, Aida and 4 Lune d'agosto:

These four versions of Vinappeso will satisfy all the palates.


Romeo

Romeo

Only Recioto wine is used

Seasoned for 11/12 months

One ennoblement in Recioto


Giulietta

Giulietta

For the lovers of sweet and soft flavours
Seasoned for 16/18 months

Two ennoblement in Recioto and one in Amarone

Isabella

Isabella

The classic Vinappeso, ageless
Seasoned for 24/26 months

Two ennoblement in Amarone and one in Recioto

4 Lune d'agosto

4 Lune d'agosto

Overpowering personality

Seasoned for 26/30 months

Two ennoblement in Recioto and two in Amarone

Processing

Parma’S production chain

Most of our pigs are from the chain of Parma ham, and the rest from local farms.
The fresh legs are strictly selected, and only the first choice will be used. By doing so, we guarantee high quality standard for the output.

Binding

We manually carry out the binding of the each piece, using a cotton lace, making sure that no air passes through.
 
 

Aging

The most important phase: each Vinappeso is enriched of tastes and flavours during this period, and it’ll be different from the other.
We do respect time, and we leave time to work on the salumi, making them unique and peculiar.

To Ennoble

The feature of “Vigneto dei Salumi” is the immersion of the “salumi” in wine; the usage of wine elevates and enhances the quality of the meat.
Those two ingredients enrich each other, creating an harmony in tastes and flavours.


Vigneto Dei Salumi line

Romeo

Romeo

INGREDIENTS
Italian pork, Salt of Cervia, Black pepper T. E. B. (Telesery Extra Bold), Recioto wine.

DESCRIPTION
Femoral muscle from fresh legs of pork(“culatello” cut), seasoned for 11/12 months. 1 refinements for 30/40 days in Valpolicella's Recioto. Weight 1/1.5 kg. Comes cut in 2 halves, each in vacuum packs to garantee high standard level.

Giulietta

Giulietta

INGREDIENTS
Italian pork, Salt of Cervia, Black pepper T. E. B. (Telesery Extra Bold), Recioto wine, Amarone wine.

DESCRIPTION
Central part of fresh leg of pork Seasoned for 16/18 months. Soaking for 110/120 days in wine, 3 refinements (1 in Amarone and 2 in Recioto) Weight: 3/4 kg Comes cut in 2 halves, each in vacuum packs to garantee high standard level.

Isabella

Isabella

INGREDIENTS
Italian pork, Salt of Cervia, Black pepper T. E. B. (Telesery Extra Bold), Recioto wine, Amarone wine.

DESCRIPTION
Central part of fresh leg of pork Seasoned for 24/26 months. Soaking for 110/120 days in wine, 3 refinements (2 in Amarone and 1 in Recioto) Weight: 3/5 kg Comes cut in 2 halves, each in vacuum packs to garantee high standard level.

4 Lune d'agosto

4 Lune d'agosto

INGREDIENTS
Italian pork, Salt of Cervia, Black pepper T. E. B. (Telesery Extra Bold), Recioto wine, Amarone wine.

DESCRIPTION
Central part of fresh leg of pork Seasoned for 26/30 months. Soaking for 150/160 days in wine, 3 refinements (3 in Amarone and 1 in Recioto) Weight: 3/5 kg Comes cut in 2 halves, each in vacuum packs to garantee high standard level.

Grandentato

Grandentato

INGREDIENTS
Italian pork, Salt of Cervia, Black pepper T. E. B. (Telesery Extra Bold), Dextrose, crystalline wine.

DESCRIPTION
Serratus Anterior Muscle (part of “coppa”), blended with crystalline wine for 45/50 days, aged in “cantina” the cellar for 120/150 days. Weight: 600/800 gr Comes cut in 2 halves, each in vacuum packs to garantee high standard level.

Speck Wine

Speck Wine

INGREDIENTS
Italian pork, Salt of Cervia, Black pepper T. E. B. (Telesery Extra Bold), Dextrose, crystalline wine.

DESCRIPTION
Femoral muscle from fresh legs of pork, seasoned in “cantina” for 11/12 months, massaged with crystalline wine and salt. Seasoned with fresh herbs and smocked with real wood Weight: 1.5/2.00 kg Packed in vacuum sacks, whole.

Lardivino

Lardivino

INGREDIENTS
Italian pork’s lard, Salt of Cervia, Black pepper T. E. B. (Telesery Extra Bold), Natural flavourings, crystalline wine.

DESCRIPTION
Pork’s lard seasoned for 6 months in “cantina”. Refined in crystalline wine for around 60 days. Weight: about 1kg Comes whole, in vacuum pack.




Cotevino

Cotevino

INGREDIENTS
Italian pork, Salt, Black pepper, Natural flavourings, Antioxidant: E301, Preservatives: E252, crystalline wine.

DESCRIPTION
“Cotechino” ready to cook. Comes with a bag of crystalline wine from the production of Vinappeso. Weight: 6/7 hg Sold in a vacuum pack, whole. Suggested preparation: immerge it in wine 12 hours before cooking it; add 2 litres of water, and boil it.

Vinotello

Vinotello

INGREDIENTS
Fresh milk, Rennet, crystalline wine.

DESCRIPTION
“Caciotta” of cow’s milk. Seasoned for 40/50 days in crystalline wine. Weight: 1,5/2 hg Comes in vacuum packs.

Vinappesino

Vinappesino

INGREDIENTS
Vinappeso.

DESCRIPTION
Vinappeso Stripes. Weight: about 1,5/2 hg. Comes in vacuum packs.

Polvere di Vinappeso

Polvere di Vinappeso

INGREDIENTS
Vinappeso.

DESCRIPTION
Dried and pulverized Vinappeso. Weight: about 1,5/2 hg. Comes in vacuum packs.


Frutteto Dei Salumi line

Arincia

Arincia

INGREDIENTS
Italian pork’s loin, Salt of Cervia, Black pepper T. E. B. (Telesery Extra Bold), Dextrose, Orange skins.

DESCRIPTION
Loin of pork flavoured with natural spices. Seasoned for 150/180 days. Weight: 800/900 gr Comes cut in 2 halves, each in vacuum packs to guarantee high standard level.

Filemo/Filotto

Filemo

INGREDIENTS
Italian pork’s fillet, Salt of Cervia, Black pepper T. E. B., Natural flavourings, Dextrose, Lemon.

DESCRIPTION
Pork’s fillet. Seasoned about 90/100 days. Weight: 300/500 gr Comes in vacuum packs.

Filemo/Filotto

Filotto

INGREDIENTS
Italian pork’s fillet, Salt of Cervia, Black pepper T. E. B., Natural flavourings, Dextrose, Bergamot.

DESCRIPTION
Pork’s fillet. Seasoned about 90/100 days. Weight: 300/500 gr Comes in vacuum packs.

Birola

Birola

INGREDIENTS
Italian pork’s loin, Salt of Cervia, Black pepper T. E. B. (Telesery Extra Bold), Dextrose, American ipa beer.

DESCRIPTION
Loin of pork flavoured with natural spices. Seasoned for about 150/180 days. Weight: 1/1,5 kg Comes cut in 2 halves, each in vacuum packs to guarantee high standard level.

Ananas

Arinas

INGREDIENTS
Italian pork’s loin, Salt of Cervia, Black pepper T. E. B. (Telesery Extra Bold), Dextrose, Ananas.

DESCRIPTION
Loin of pork flavoured with natural spices. Seasoned for about 150/180 days. Weight: 1/1,5 kg Comes cut in 2 halves, each in vacuum packs to guarantee high standard level.


Tradition line

Arisola

Arisola

INGREDIENTS
Italian pork’s loin, Salt of Cervia, Black pepper T. E. B. (Telesery Extra Bold), Dextrose.

DESCRIPTION
Loin of pork flavoured with natural spices. Seasoned for 150/180 days. Weight: 800/900 gr. Comes cut in 2 halves, each in vacuum packs to guarantee high standard level.

Coppa alle Erbe

Coppa alle Erbe

INGREDIENTS
Italian pork’s “coppa”, Salt, Black pepper, Natural flavourings, Dextrose.

DESCRIPTION
“Coppa” cut, seasoned with fresh herbs from our private garden. Seasoned in “cantina” for 11/12 months. Weight: 1.50/2.00 kg Comes cut in 2 halves, each in vacuum packs to garantee high standard level.

Culaccia

Culaccia

INGREDIENTS
Italian pork, Salt of Cervia, Black pepper T. E. B. (Telesery Extra Bold), Natural flavourings.

DESCRIPTION
“Culatta” of italian pork seasoned in “cantina” for 16/18 months. Weight: 5/6 kg about. Comes cut in 2 halves, each in vacuum packs to garantee high standard level.

Guanciale

Guanciale

INGREDIENTS
Italian pork’s cheek lard, Salt, Black Pepper, Natural flavourings.

DESCRIPTION
Cheek lard with fresh herbs from our private garden. Seasoned in “cantina” for 6 months. Smoked with oak wood Weight: about 2.00 kg Comes cut in 2 halves, each in vacuum packs to guarauntee high standard level.

Lardo Affumicato

Lardo Affumicato

INGREDIENTS
Italian pork’s lard, Salt of Cervia, Black pepper T. E. B. (Telesery Extra Bold), Natural flavourings.

DESCRIPTION
Pork’s lard with fresh herbs from our private garden. Seasoned in “cantina” for 6 months. Smoked with oak wood Weight: about 2.00 kg Comes in vacuum packs.

Pancetta affumicata cruda

Pancetta affumicata cruda

INGREDIENTS
Pancetta of Italian Heavy Pork, Cervia Salt, T.E.B Pepe, Natural Flavors, Dextrose.

DESCRIPTION
Pork bacon flavored with herbs from the garden and seasoned in the cellar for 100/120 days. Smoked with natural smoke. Weight 1/2 kg approx. It is marketed under vacuum.

Pancetta arrotolata

Pancetta arrotolata

INGREDIENTS
Belly of Italian, Salt, Black pepper, Natural flavourings, Dextrose.

DESCRIPTION
Rolled belly of pork with fresh herbs from our private garden. Seasoned in “cantina” for 10/12 months Weight: 2.00/3.00 kg Cut in 2 halves in vacuum packs to guarantee high quality standard.

Pancetta salamata

Pancetta salamata

INGREDIENTS
Belly of Italian pork, Salt, Black pepper, Natural flavourings, Antioxidant: E301, Preservative: E252.

DESCRIPTION
Minced pork meat. Seasoned in “cantina” for 9/11 months. Weight: about 2.00 kg Cut in 2 halves in vacuum packs to guarantee high quality standard.

Spicchio della valpolicella

Spicchio della valpolicella

INGREDIENTS
Italian pork, Salt, Black pepper, Natural flavourings, Antioxidant: E301, Preservative: E252.

DESCRIPTION
Central part of pig’s shoulder. Seasoned in “cantina” for 10/11 months. Weight: 1.00/1.50 kg Cut in 2 halves in vacuum pack. Serving suggestion: sliced and dressed with Extra Vergin Olive Oil.

Soppressa

Soppressa

INGREDIENTS
Italian pork, Salt, Black pepper, Dextrose, Natural flavourings, Dextrose, Antioxidant: E301, Preservative: E252.

DESCRIPTION
Minced pork meat. Seasoned in “cantina” for 6/10 months. Weight: 1.00/3.00 kg Cut in 2 halves in vacuum packs to guarantee high quality standard.

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