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Veroni Salame Milano, Long-Aged Italian Salami with Black Pepper and Garlic, Sliced for Pizza Night, Sandwiches and Antipasti
£
£
A proper Milanese salami: long-aged, fine-grained and seasoned with black pepper and garlic for a bold, savoury bite. Gluten-free, with no milk and no added glutamate or polyphosphates. Add a pack to your box and Friday pizza night is already sorted.
Format | Ready-sliced rounds, 70g pack in a protective atmosphere |
Origin | Made in Correggio, Emilia, Italy, by Veroni, est. 1925 |
Preparation | Ready to eat, or straight onto a pizza |
Result | Bold, peppery flavour with a hint of garlic and a deep red slice |
Delivery | Arrives cool, in the same insulated box as your steaks |
Why choose Veroni Salame
Milano from Private Butcher?
❌ Many budget salamis are bulked out with milk powder, flavour enhancers and phosphates.
✅ Ours is long-aged the Milanese way by Veroni, with no milk, no added glutamate, no added polyphosphates, and it is gluten-free.
Add it to your basket and make your next pizza night proper Italian.
✅ Ours is long-aged the Milanese way by Veroni, with no milk, no added glutamate, no added polyphosphates, and it is gluten-free.
Add it to your basket and make your next pizza night proper Italian.
- The Milanese recipe: fine grain, finely ground fat and a deep red slice.
- Long-aged: for a bold flavour with a gentle sweetness.
- Pepper and garlic: a savoury kick that loves pizza and cold beer.
- Clean label: gluten-free, no milk, no added glutamate, no added polyphosphates.
- Ready to eat: straight from the pack onto a board, a sandwich or a pizza.
Why Veroni Salame Milano
Veroni, Since 1925
In 1925, five Veroni brothers opened a small salumeria in Correggio, a town in Emilia, northern Italy. Their idea was simple: bring good Italian cured meats to every table.
A century later, Veroni still makes its cured meats in Correggio, in the heart of Emilia, Italy’s home of great charcuterie and cheese.
Their Salame Milano follows the old Milanese tradition: long ageing, finely ground fat for a deep red slice, and black pepper and garlic for a bold, savoury taste.
Every pack sits in a tray with a paper bottom, with 75% less plastic than Veroni’s standard tray.
A century later, Veroni still makes its cured meats in Correggio, in the heart of Emilia, Italy’s home of great charcuterie and cheese.
Their Salame Milano follows the old Milanese tradition: long ageing, finely ground fat for a deep red slice, and black pepper and garlic for a bold, savoury taste.
Every pack sits in a tray with a paper bottom, with 75% less plastic than Veroni’s standard tray.
How to Enjoy It
On pizza: lay the slices on just before baking. They crisp up at the edges.
In a sandwich: ciabatta, salami, rocket and a little olive oil. Lunch in two minutes.
With friends: on a board with cheese, olives and cold beer before the steaks go on.
Tip: take the pack out of the fridge 10 minutes before serving for the fullest flavour.
In a sandwich: ciabatta, salami, rocket and a little olive oil. Lunch in two minutes.
With friends: on a board with cheese, olives and cold beer before the steaks go on.
Tip: take the pack out of the fridge 10 minutes before serving for the fullest flavour.
Kept Cool, Delivered With Your Meat
Your pack travels in the same insulated box with ice packs as your steaks, so it arrives cool and goes straight into the fridge.
👉 Add Veroni Salame Milano to your Private Butcher box and bring a taste of Milan to pizza night!
👉 Add Veroni Salame Milano to your Private Butcher box and bring a taste of Milan to pizza night!
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