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Negroni
San Martino Buon Albergo · Province of Verona · Veneto
Negroni in San Martino Buon Albergo produces two Italian cured-meat pillars: Mortadella Bologna IGP and Salamini Italiani alla Cacciatora DOP. The mortadella's signature is its luminous pink cross-section, marbled with white fat; the salamini arrive as compact cylinders under 350 grams, their ruby interiors studded with uniform ruby-red slices. Both anchor a production zone spanning thousands of municipalities across northern Italy. Open for tastings, Negroni invites visitors to encounter these controlled-origin meats directly.
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What it makes
Mortadella Bologna
An oval or cylindrical cooked pork sausage with a uniform bright pink cut surface studded with pearly-white fat squares, delicate in taste with no smoky notes.
Salamini italiani alla cacciatora
Salamini Italiani alla Cacciatora PDO are small cylindrical salamis (max 350 g) with uniform ruby-red slices, mild delicate taste and compact texture.